Caractérisation de bactéries lactiques isolées à partir du lait de dromadaire

Abstract

Camel’s milk represents a significant source for the selection of new lactic acid bacterial strains of industrial interest. Our work focuses on the characterization of three bacterial strains isolated from Algerian camel milk and the investigation of their technological properties. Microbiological techniques were used to identify their fermentative metabolism, with two strains (1, C3) being heterofermentative bacilli and one strain (LEY 2) being homofermentative cocci. The 3 strains showed a thermophilic nature, growing at 45°C, their ability to grow in a hypersaline medium and their capacity to grow in an acid and basic medium. Their technological capabilities were also evaluated by studying their proteolytic activity, their ability to produce dextran and acetoin. The results demonstrated that these lactic acid bacterial strains exhibit interesting characteristics, making them promising for use in dairy technology.