Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits
DOI:
https://doi.org/10.3989/gya.085408Keywords:
Identification, Lactic acid bacteria, Technological traits, Sheep’s DhanAbstract
Twenty six lactic acid bacteria were isolated from sheep’s Dhan, a traditional butter made from sheep’s milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exopolysaccharide.
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