Etude de cinétique de dégradation du lactose par des nouvelles souches Lactobacillus sp. sur milieu lactosérum

Abstract

Lactic acid bacteria are widely used in the food industry. The 27 strains used in our study are of the genus Lactobacillus sp that produce P-galactosidase. The objective of this work is to study the transformation of lactose by Lactobacillus sp. in a culture medium based on acidic whey and sterilized. The results obtained show that there is a large variation in lactose degradation between the strains studied. These results allow us to conclude that among the 27 strains tested, strains N13 and Bbv2 represent a strong enzymatic activity in P-galactosidase, since they degrade lactose in a very large amount, compared to other strains including N28, which had the lower enzymatic activity.