Evaluation of the probiotic potential of lactic strains from bovine milk

Aicha Chadli, Fouad Mekhalef Benhafsa, Zakaria Abderrahmane Ameur (Autoren)

Buch | Softcover

72 Seiten

2023
Our Knowledge Publishing (Verlag)
978-620-6-85761-7 (ISBN)

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The use of lactic acid bacteria in the dairy industry has undergone enormous evaluation in technologically advanced countries, but the exploitation of this type is very limited in certain other countries such as Algeria. This limitation concerns the diversity of products on the market, but also the number of strains introduced into dairy products, and is linked to the constraints posed by lactic acid bacteria. The main aim of the present study is to isolate new lactic acid bacteria from cow's milk and test their probiotic capacity (adhesive capacity, resistance to acidity, etc.). The milk collected from the three farms underwent physico-chemical and microbiological analyses, with satisfactory results. The cow's milk samples were subjected to spontaneous fermentation to enrich their lactic microflora. From 61 isolated strains, only 10 were selected. The results obtained are interesting, making our strains presumptive probiotics, which may play an important role in the gastrointestinal tract and in the inhibition of pathogenic microorganisms.

Dr Chadli Aicha 35 years old, Doctor of Biology, Natural and Life Sciences, specializing in applied microbiology, quality control and food hygiene. Lecturer class B at the Mostaganem School of Agronomy, Algeria.

Erscheinungsdatum	24.11.2023
Sprache	englisch
Maße	152 x 229 mm
Gewicht	118 g
Themenwelt	Naturwissenschaften ► Biologie ► Allgemeines / Lexika
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
Schlagworte	bactéries lactiques • Cow's milk • Hydrophobibité • Hydrophobicity • lactic acid bacteria • lait de vache • Probiotics • probiotiques
ISBN-10	620-6-85761-1 / 6206857611
ISBN-13	978-620-6-85761-7 / 9786206857617
Zustand	Neuware