Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

Guetouache Mourad^1,2 and Guessas Bettache^2,3

¹Department of Microbiology and Biochemistry, Faculty of Science, University Mohamed Bouadiaf of M'sila, 28 000, Algeria.

²Department of Biology, Faculty of Sciences, University 1 Ahmed Benbella of Oran, Algeria.

³Department of Biology, Faculty of Sciences, Laboratory of Applied Microbiology, University 1 Ahmed Benbella of Oran, Algeria.

Corresponding Author E-mail: mouradeg33@yahoo.com

DOI : http://dx.doi.org/10.13005/bbra/2683

ABSTRACT: Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %),  Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 ³cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

KEYWORDS: Acid Lactic Bacteria; Antimicrobial; Butter; Identification; Isolation; Proteolytic

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