Isolement et Identification des bactéries lactiques à partir de blé fermenté type « HAMOUM »

Abstract

Cereals are the basis of human food, they have a property that can bring benefits to human health; Sprouted seeds are true powerful foods with a thousand and one virtues. Their nutritional properties offer a privileged source of essential micro-nutrients (vitamins, minerals and enzymes) for our health. With their varied flavours and colours, they are easy to consume and bring well-being to our plates and bodies. "Hamoum" is made from fermented wheat. Historically, natural fermented wheat has been used as an alicament-based product to prevent and treat many intestinal physiopathological complications. In Algeria, wheat was historically stored in underground silos called matmor. The moistened wheat grains, deep in the silo, undergo spontaneous fermentation. The goal of this study is the isolation and identification of lactic acid bacteria based on the microbiological and biochemical characteristics of fermented wheat of the Hamoum. In this study, thirty strains of lactic acid bacteria are isolated and purified from the fermented wheat "Hamoum"; 10 strains will be retained. Strain identification are achieved by determining morphological, physiological and biochemical characteristics.