Caractérisation des activités protéolytiques des souches autochtones de Lb. plantarum, Lb.acidophilus et Lb .casei pour l’élaboration d’un ferment à haute aptitude fromagère

Abstract

The objective of this study is to try to characterize the proteolytic activity of three (03) indigenous strains of Lb. plantarum, Lb. acidophilus and Lb casei, obtained from cow's milk, for the development of a ferment with high cheese potential. The proteolytic power of lactic acid strains (individually and in combination) will be evaluated in vitro by the diffusion test on solid medium (PCA: plate count agar) and the appreciation of the high cheese capacity of the ferment will be carried out using it as starter culture in a trial of making a cheese from cow's milk. However, the state of containment linked to the (Covid - 19) pandemic caused the experiment to be canceled and will be replaced by the study of a scientific article related to the theme. The results found and proven by the various tests carried out in this article have shown that the 3 lactic acid strains have a significant proteolytic activity that can thus be used as a ferment, bringing new properties (organoleptic) to the products produced.