Détermination et identification des bactéries lactiques dans le lactosérum issu du processus de fabrication du fromage (Camembert) à base de laits de vaches

Abstract

The lactic bacteria are microorganisms living naturally in several places and generally in the milk and the dairy products. In our work,we were interested in the isolation,the purification the identification of the lactic origins from two samples of lactosérum of fromage of milk caw from the wilaya of Relizzane and Wilaya of Sidi Belaabas. At first,we proceded to the isolation and identification of the lactic origins by basing itself on the morphological,physiological characters and the profile fermontaire various. The results obtained during this study show that we isolated 17 lactic origins which divide up into genre of the lactic bacteria : We can noted that responsibility of the flora thermophiles is very high in 2 samples of lactosérum of fromage of milk caw represented in pourcentage,