African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12433

Full Length Research Paper

Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from "hamoum", an Algerian fermented wheat

Khadidja KALBAZA
  • Khadidja KALBAZA
  • Laboratory of Biology of Microorganisms and Biotechnology, University of Oran1 Ahmed Ben Bella, Oran, Algeria.
  • Search for this author on:
  • Google Scholar
Halima ZADI-KARAM
  • Halima ZADI-KARAM
  • Laboratory of Biology of Microorganisms and Biotechnology, University of Oran1 Ahmed Ben Bella, Oran, Algeria.
  • Search for this author on:
  • Google Scholar
Nour-Eddine KARAM
  • Nour-Eddine KARAM
  • Laboratory of Biology of Microorganisms and Biotechnology, University of Oran1 Ahmed Ben Bella, Oran, Algeria.
  • Search for this author on:
  • Google Scholar


  •  Received: 14 August 2017
  •  Accepted: 16 November 2017
  •  Published: 31 January 2018

Abstract

Twenty-eight strains of lactic bacteria were isolated from fermented wheat "hamoum" and phenotypically attributed to the following species: seven strains of Lactococcus lactis subsp. lactis, six strains of Lactobacillus brevis and 15 strains of Lactobacillus plantarum. The acidifying behavior of the strains is considerably variably demanding on considered strain. The amounts of lactic acid produced reached 9.7 g for lactococci. Strains (27) showed proteolytic activity in the presence of 1% skimmed milk. The lipolysis activity of L. lactis strains was greater than that expressed by lactobacilli. The search for aromatic activity showed that four out of ten citratase producing strains can produce acetoin. The results indicate that L. plantarum is the most dominant strain in the "hamoum" with the most important technological characteristics.

 

Key words: “Hamoum”, Lactococcus lactis subsp. lactis, Lactobacillus brevis, Lactobacillus plantarum, identification, proteolysis, lipolysis, exopolysaccharides (EPS), aromatic activity.

 

Copyright © 2023 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 17 No. 5
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES