African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Use of Lactococci isolated from Moroccan traditional dairy product: Development of a new starter culture

Najat Bekkali1, Amina El Amraoui1, Aayah Hammoumi1, Véréna Poinsot2 and Rajae Belkhou1*
1Equipe Bioindustrie et Technologie Agroalimentaire, Laboratoire Agroalimentaire et Sécurité Sanitaire des Aliments (LASSA). Ecole Supérieure de Technologie, Université Sidi Mohamed Ben Abdallah. Fès. Maroc. 2Laboratoire Interactions Moléculaires et Réactivités Chimiques et Photochimiques (IMRCP). CNRS/ Université Paul Sabatier, Toulouse. France.
Email: [email protected]

  •  Accepted: 19 July 2013
  •  Published: 18 September 2013

Abstract

Ninety (90) strains were isolated from Moroccan traditional dairy product and identified using biochemical and molecular tests. Among the 20 identified lactic acid cocci, two strains were selected for their important acidifying activity: Lactococcus lactis subsp. lactis (AML8) and Lactococcus lactis subsp. cremoris (BML2). Both revealed remarkable acidifying activity, especially when they were mixed in cultures, even in greater values than in the traditional Lben (a Moroccan dairy product). Sensory analysis showed that the so fermented milk has been more appreciated than the Lben. These results show the potential of the two strains as possible culture starter for fermented dairy product.

 

Key words: Lactococci, acidifying activity, fermented milk, Lben.

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

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