Isolement de la flore lactique à partir d’un lait de vache destiné à la fabrication du camembert.

Abstract

Lactic acid bacteria are microorganisms naturally present in milk and milk products. In this present study, the isolation of lactic strains from three samples of raw cow milk collected in the wilaya of Mostaganem, followed by purification and identification based on morphological, physiological and biochemical, enabled us to obtain a total of twenty lactic isolates divided into three main following genera and species: Streptococcus bovis (10) Streptococcus mutans (6) Streptococcus thermophilus (1), Lactococcus lactis subsp lactis biovar diacetylactis (2) Résumé Enterococcus faecalis (1). The last two species Lactococcus lactis subsp lactis biovar and diacetylactis Enterococcus faecalis can be exploited industrially and used in the making of a starter for cheese production including soft cheeses like Camembert.