Cinétique d’acidification et activité protéolytique d’un Lactobacillus brevis et application fromagère

الموضوعات

علوم بحتة وطبيعية

الملخص

In cheese technology, milk coagulation is an essential step in which the use of a fermenter can beselected strains or a mixture of strains which do not all have the same performance andtechnology property, which leads to a great variation in the quality of the cheese.The present work aims to highlight the technological abilities of a strain of lactic acid bacteriaindigenous to our local dairy products "Lactobacillus brevis". The strain was revived andcontrolled by a phenotypic re-characterization through the determination of physiologicalmorphological characteristics. The study focused on the monitoring of acidifying power, lacticacid production, lactic coagulation with its technological times, determination of cheese yield in% and cheese yield in total dry extract. The Lactobacillus brevis strain performed well with agood acidifying power (acidity evolution from 21°D to 102°D) and a cheesability with anexcellent proteolytic profile (proteolytic activity at 1, 2 and 3%). By its performances, this strainreveals good technological aptitudes on the cheese application level and on the criteria ofcheesability, lactic coagulation, cheese yield and yield in total dry extract. This technologicalcharacterization leads us to conclude that this strain could be used in cheese application either insingle or mixed culture and with an opportunity of use in a cheese making technology of lactictype or mixed enzymatic type with lactic dominance.Key words: Technological aptitude, Lactobacillus brevis, Lactic coagulation,Cheeseability

روابط وملفات

التعريف والنوع

رقم الوثيقة

0e007fd8-6560-47c7-908a-e232b6780279

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

ماستر (LMD)

نوع الملف

pdf text

أسماء الملفات

2143795_1.pdf

بيانات النشر

ألقاب المؤلفين

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اللغة

French

المصدر والدورية

اسم المصدر

Cinétique d’acidification et activité protéolytique d’un Lactobacillus brevis et application fromagère

المحتوى والصفحات

عدد الصفحات

0

كلمات الباحثين

Technological aptitude Lactobacillus brevis Lactic coagulation Cheeseability.

إشراف وإعداد

الإشراف

عبدالقادر الامين داحو

الإعداد

حنان بالاحمر

الاقتباسات الببليوغرافية