Asian Journal of Dairy and Food Research, volume 40 issue 3 (september 2021) : 239-245

Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk

L. Ketrouci, F. Dalache, D. Benabdelmoumene, A.A. Dahou, A. Homrani
1Department of Agronomic Science, Specialty of Animal Production and Biotechnology, Faculty of Natural and Life Sciences, Abd El-Hamid Ibn Badis University, Mostaganem.
Cite article:- Ketrouci L., Dalache F., Benabdelmoumene D., Dahou A.A., Homrani A. (2021). Technological Characterization of Lactic Acid Bacteria Isolated from Different Sheep’s Milk. Asian Journal of Dairy and Food Research. 40(3): 239-245. doi: 10.18805/ajdfr.DR-230.
Background: Technological characterization of lactic acid bacteria isolated from sheep’s milk collected in 3 regions in northwestern Algeria.
Methods: During the period from 2018 to 2019, fifty strains of Lactic acid bacteria isolated from samples sheep’s milk were evaluated for several technologically-relevant properties: diacetyl and exopolysaccharides production, acidification, proteolytic and lipolytic activity and their antagonist activity against Escherichia coli and Pseudomonas aeruginosa. 
Result: The results indicate that among all the isolates only 20% were distinguished by their production of EPS mainly the genus Leuconostoc. Diacetyl production was observed in 71% of Lactobacillus, 60% of Enterococcus and 25% in Leuconostoc. 94% isolates showed moderate proteolytic activity. 56% and 60% of the strains degraded tween 80 and olive oil respectively for lipolytic activity. Inhibition activity by the cultures LAB was about 82% and 78% against E. coli and P. aeruginosa respectively. No culture supernatants inhibit P. aeruginosa, however 18% of the Enterococcus trains inhibit E. coli. BME1.A2 and BME2.D4 showed their highest acidification capacity developing a very large quantity of lactic acid after 24 h of incubation, i.e., 7.6 and 8.4 g lactic acid/L respectively.
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