Identification et caractérisation de la flore d’intérêt technologique des bactéries lactiques du lait de vache

Abstract

The isolation of lactic acid bacteria from raw cow's milk allowed us to obtain 53 strains (Gram positive, catalase negative) were purified and stored. The study of phenotypic characteristics, biochemical and physiological (fermentation type, growth at different PH , the ability to grow at 15°C and 45°C, survival after heating at 60°C for 30 min, growth test in Sherman milk medium , production of acétoїne, CO2 production from citrate, production, carbohydrate production ) has identified 28% Leuconostoc 11% Enterococcus, 45% Lactococcus and 15% Lactobacillus.