Effets technologiques et probiotiques des lactobacilles isolés à partir de miels

Abstract

In recent years, there has been renewed interest in lactic acid bacteria and more particularly Lactobacillus genus because of their usefulness in the field of biotechnology. Thus, the objectives of the present study were to evaluate the probiotic characteristics and the technological aptitudes of Lactobacillus plantarum strains isolated from Algerian honey. A total of six (N = 06) strains were tested. First, we confirmed the membership of its bacteria to the genus Lactobacillus by the observation of the macroscopic appearance, the catalase test and the Gram stain. Subsequently, we tested their technological abilities, namely: The acidifier, texturizing, aromatizing, proteolytic, lipolytic power and EPS production; then we determined their probiotic effects by evaluating their ability to resist acidity, bile salts and its effect on pathogenic bacteria. Finally, we used one of the strains tested for the production of fresh cheese. The results revealed that the studied strains exhibit good coagulation and acidification strength, which allowed us to use them for the production of fresh cheese. The probiotic proprieties of some Lactobacillus plantarum strains studied are so interesting. In conclusion, we can say that the Lactobacillus plantarum strains isolated from honey show good technological and probiotic properties. They can therefore be used in the food industry and more particularly in the dairy industry.