Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure

Abstract

Dairy products are considered to be a good source of lactic acid bacteria. Currently in Algeria, indigenous lactic flora of local traditional products has given a considerable interest. Thirty lactic acid bacteria were isolated, purified and characterized from traditionally manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%), Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with biochemical Gallery API 50 CH has classified the strains within the following species: Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis, Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis. The results of the evaluation of the technological ability of pure cultures and mixed starters demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial. The application of reconstituted mixed starters in sour cream manufacturing revealed a better hygienic quality that meets national and international standards.