Abstract

Traditional Tunisian fermented milk, “Leben” was produced and analysed for it’s physicochemical, microbiological and microstructure characteristics and compared with industrial Leben. Traditional Leben was characterized by a higher mineral content and was less fatty and acidic than the industrial Leben. Traditional Leben microstructure revealed an open and a branched structure while a compact structure with small pores was seen in the industrial Leben. Lactic acid bacteria (LAB), especially the genusLactococcus (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) followed byLeuconostoc were the dominated microorganisms in Traditional Leben. Traditional product contained considerable numbers of yeasts (Candida lusitaniae, Candida tropicalisand Candida albicans) and was contaminated with coliforms and enterococci.

Key words: Fermented cow milk, microstructure, physicochemical, lactic acid bacteria, yeasts.