Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits

Authors

  • Tayeb Idoui Laboratory of Pharmacology and Phytochemistry, University of Jijel, Jijel
  • Nour-Eddine Karam Laboratory of Pharmacology and Phytochemistry, University of Jijel, Jijel

DOI:

https://doi.org/10.3989/gya.2008.v59.i4.530

Keywords:

Identification, Lactic acid bacteria, Technological properties, Traditional Butter

Abstract


Twenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.

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Published

2008-12-30

How to Cite

1.
Idoui T, Karam N-E. Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits. grasasaceites [Internet]. 2008Dec.30 [cited 2022Dec.6];59(4):361-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/530

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Research