PHENOTYPIC, MOLECULAR AND TECHNOLOGICAL CHARACTERIZATION OF AUTOCHTHONOUS LACTOBACILLI STRAINS ISOLATED FROM COW’S MILK AND GOAT OF ALGERIAN POPULATIONS.

F. Sadi, A. Dilmi Bouras, F. N. Ghomari, F. Hallouz, A. Noui

Abstract


The raw milk is an important reservoir of microbial diversity can have important biotechnological applications, in particular to improve the unique characteristics of dairy products. To this end, eight isolated autochthonous lactobacilli strains from raw goat milk and cow Algeria’s local populations (Setifienne and Kabyle). The strains were then identified by phenotypic and molecular approaches by amplification and sequencing of 16S rDNA as Lb.casei (C4, C5, V2 and V5), Lb. paracasei (C6) and Lb.plantarum (C7, C8, C10). Virtually all the strains studied, from a technological point of view, produced lactic acid concentrations at or above 0.89g.100 mL-1. Most strains exhibit a high capacity and are actively producing proteolytic proteases in the stationary phase between 24 and 30 hours. The strains studied can be used in the starter cultures or co-cultures for making cheese.


Keywords


Lactobacillus; identification; acidification; proteolysis

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DOI: http://dx.doi.org/10.4314/jfas.v9i1.21

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