| Revue: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000373469 |
| ISSN: | 1516-8913 |
| Autores: | Marroki, Ahmed1 Bousmaha Marroki, Leila |
| Instituciones: | 1University Djillali Liabbes, Faculty of Natural and Life Sciences, Sidi Bel Abbes. Argelia |
| Año: | 2014 |
| Periodo: | May-Jun |
| Volumen: | 57 |
| Número: | 3 |
| Paginación: | 410-420 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | In this study, nineteen Lactobacillus isolated from Algerian goat's milk, 13 belonging to L. plantarum, three to L. pentosus, two to L. rhamnosus and one to L. fermentum, were examined in vitro in order to be used as adjunct culture in dairy products. The strains were tested for their proteolytic activity, sensory and safety properties. Strains LbMS16 and LbMS21 L. plantarum and LbMF25 L. rhamnosus presented the highest proteolytic activity. All the tested lactobacilli were able to grow on MRS agar containing 0.5 and 1% (W/V) of oxgall, whereas none produced biogenic amine (BA) from the four tested amino acids and were resistant to pH 2.0 and 3.0, but some strains were able to grow at pH 3.5. None of examined strains were β-haemolytic when grown in hors blood agar. Result of antibiotic resistance showed that all the strains were susceptible to penicillin, erythromycin and resistant to vancomycin. Diacetyl production was observed for two strains of L. plantarum and one of L. rhamnosus. Most of strains were able to produce pleasant flavours in fermented milk and gave a good acceptance. According to these results, the strains LbMS16, LbMS21and LbMF25 could be good candidates to be used as adjunct culture, playing a probiotic role in dairy products manufacture in Algeria |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Microbiología, Leche de cabra, Aislamiento bacteriano, Lactobacilos, Propiedades sensoriales, Productos lácteos |
| Keyword: | Chemistry, Food chemistry, Microbiology, Goat milk, Bacterial isolation, Lactobacilli, Sensorial properties, Dairy products |
| Texte intégral: | Texto completo (Ver HTML) |
