| Titre : | Etude du potentiel technologique des bactéries lactiques isolées à partir des viandes salées séchées |
| Auteurs : | Meriem Boukhri, Auteur ; Soumia Djebbar, Auteur ; S Kridech, Directeur de thèse |
| Type de document : | texte imprimé |
| Année de publication : | 2017 |
| Format : | 115p / 27cm |
| Note générale : | Master biotechnologie microbienne |
| Langues: | Français |
| Catégories : | |
| Mots-clés: | Ferments lactiques indigénes,acide lactique,propriétés technologiqus,lactobacillus sakei. |
| Résumé : |
Dried salted meat, commonly known as "kaddid" is an algerian artisan product known for its unique taste and characteristic flavor. the développement of indigenous lactic ferments, for the biotransformation and bio-conservation of meat, from the endogenous microflora of kaddid is highly promotive, because of their high adaptability to the conditions of preparation (drying and fermentation, without the addition of lactic ferments and in the presence of salt). thirteen (13) strains noted: lbl, lb2, lb2a, lb3, lb4, lb5, lb6, lb7, lb9 for the lactic bacilli and cb1, cb2, cb3, cb4 for the lactic shells, were isolated and identified frrom the salted dried meat, on two selective media mrs and m17. identification based on phenotypic characters and identification using 50 chl apis to bind lactobacillus isolates to the following species: lactobacillus plantarum (lbi, lb3), l.curvatus (lb2), l.sakei (, lb2a, lb4), lb5, lb7, lb9), l.fermentum (lb6), and shells with the following dominant species (streptococcus thermophilus (cb1), pediococcus pentosaceus ssp (cb2), leuconostoc mesenteroides ssp (cb3), lactococcus lactis (cb4). the strain lb9 lactobacillus sakei was the most successful, meeting most of the selection criteria; by its ability to grow, in a medium at pH below ph = 4.2, ph = 7 and ph = 9.2 but not at pH = 9, at elevated temperatures, up to 65 °c; and in the presence of nacl consultations ranging from 4% to 10%, 6.5% and 15%. the results of the evaluation of the technological aptitudes of the studied strain lb9 indicate an important acidifying power for this strain (up to 52.6 ° d), it also has a proteolytic and lipolytic power important, the flavoring power, studied by the acetone production is most noticeable in lb.sakei species (lb9). it has the best antibacterial activity against two indicator strains escherichia coli and staphylococcus aureus. in a range of 07 antibiotics, the lb9 strain is sensitive to only three antibiotics. the results of our work make it possible to select the lb.sakei strain as a lactic ferment and can be used later in the bio-preservation of food products. |
Exemplaires
| Code-barres | Cote | Support | Localisation | Section | Disponibilité |
|---|---|---|---|---|---|
| aucun exemplaire | |||||
Aucun avis, veuillez vous identifier pour ajouter le vôtre !
Accueil
