Caractéristiques phénotypiques et aptitudes technologiques de bactéries lactiques isolées à partir du lait de brebis

Abstract

0TLactic0T2T 2Tacid2T 0T2Tbacteria are present in different ecosystems where they can control the transformation of food and the preservation of their organoleptic, and hygienic qualities (or bio0T-conservation).181 lacic strains have been identified by the determination of their morphological, biochemical, and physiological criteria, which permit us to distinguish 5 kinds.The Aerococcus which dominate these floras are represented by 24%, the Enterococcus2T have also been presented by 12% of types. Lactobacillus by 8%,2T Pediococcus7%, Streptococcus 4%, Lactococcus 5% and Leuconostoc 2%.For 38% of isolate’s identity stay undetermined. Afterwards, We have examined among six strains (3 Lactobacillus , Enterococci,and 1 lactococcus) the criteria of technological interest such as the acidifying power, proteolytic activity together with lipolytic activity. These criteria have been expressed differently from one strain to another.Then,we have tested these strains for their antagonist power against Escherichia coli, Salmonella Enteritidis and Shigella Sonnei. The lactic strains showed an inhibitory effect on the pathogenic bacteria.