Etude de la microflore du lait ferment traditionnel (Jben) recherche de souche de bactéries lactique productrices de bactériocines

Abstract

From the raw milk of cow, sheep, goat and camel, several types of traditional butters and cheeses are part of the diet in different regions of Algeria Among the traditional Algerian dairy preparations the "Jben" The microbiology results obtained show that the traditional fermented milks analyzed are very rich in total aerobic mesophilic flora and lactic acid bacteria and the results have shown that these milks are highly contaminated by coliforms. The search for bacteriocin-producing lactic acid bacteria by the so-called cell-layer spot method using reference strains E.coli ATCC 25922, Staphylococcus aureus ATCC 25923 gave positive results for all the strains studied. Traditional dairy products are a source of new antimicrobial strains.