Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Imen Fguiri, Manel Ziadi, Samira Arroum and Touhami Khorchani
Institute Regions Arides-M�?©denine, Tunisia
National Institute of Applied Sciences and Technology, Tunisia
Posters & Accepted Abstracts: J Nutr Food Sci
The objective of this work is to formulate a starter lactic seen application camel milk to prepare fermented product yoghurt. Lactic acid bacteria isolated from camel milk has different characterization tests and selection: morphological study, catalase test, gram stain, use of citrate, acidifying power, lipolytic power and proteolytic power. These tests have to choose the strains: 1, 4, 5, 6, 7, 8, 9 and 10 which has �?�?pHâ�?¥0.3 U after 6 hours as the most acidifying and EPS producing strains. All the strains showed a proteolytic activity with zone diameters and proteolysis was between 15 and 21 mm. In addition, these lactic acid bacteria were considered low lipolytic but all having antimicrobial activity against 11 pathogenic strains. Then freeze-dried lactic acid bacteria were prepared from these strains starters (1, 4, 5, 6 and 9). These were used to inoculate three types of milk after pasteurization, using each time a combination of two strains. These strains were applied to goat, camel and cowâ�?�?s milk for the preparation of yoghurt. The monitoring of these fermented products shows the combinations of strain no. one with strain no. six in the goat milk and cow milk certainly give us the desired product (yogurt). Because of pH, titratable acidity and viscosity seem so similar to those of natural yoghurt.
Email: imen.fguiri@yahoo.com