Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties

• Published in: Food microbiology Vol. 21; no. 3; pp. 343 - 349
• Main Authors: Badis, A., Guetarni, D., Moussa-Boudjemâa, B., Henni, D.E., Tornadijo, M.E., Kihal, M.
• Format: Journal Article
• Language: English
• Published: London Elsevier Ltd 01-06-2004; Elsevier
• Subjects: Biological and medical sciences; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Goat's milk; Identification; Lactic acid bacteria; Lactobacillus; Leuconostoc; Milk and cheese industries. Ice creams; Streptococcus thermophilus; Technological characterization; Lactic acid bacteria; Identification; Technological characterization; Goat's milk; Raw milk; Dairy product; Goat milk; Technological properties
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/S0740-0020(03)00072-8

One hundred and fifty-eight strains of lactic acid bacteria isolated from Algerian raw goat's milk were identified and technologically characterized. Five genera were found:
Lactobacillus (50.63%),
Lactococcus (25.94%),
Streptococcus (14.56%),
Leuconostoc (7.59%) and
Pediococcus (1.26%). The predominant species were
Lactococcus lactis (32 strains),
Streptococcus thermophilus (23 strains),
Lactobacillus bulgaricus (19 strains),
Lb. helveticus (16 strains) and
Lb. plantarum (14 strains).
Approximately 39% of the lactic acid bacteria isolated produced more than 0.6% lactic acid (w/v) after 18
h of incubation, and belonged to the
Lactococcus and
Lactobacillus genera. The highest proteolytic activity was approximately 3
mg
tyrosine
l
−1 for mesophilic strains and nearly 5
mg
tyrosine
l
−1 for thermophilic lactobacilli after 72
h. High aromatic activity (more than 0.8
mg
diacetyl
l
−1 after 16
h) was detected in 14% of the strains.
Nine strains were used to make dairy products (a yoghurt-like product and Edam-type cheese) on a pilot scale in the laboratory. The best-liked organoleptic characteristics were noted in a yoghurt produced with a mixed culture made up of
S. thermophilus (strain 16TMC+) and
Lb. helveticus (strain 20TMC) and in a cheese made with a starter composed of
Lc. lactis subsp.
lactis (strain 10MCM) and
L. lactis subsp.
lactis (V.P. +) (strain 19MCM).