Acta Scientific Microbiology

Research ArticleVolume 1 Issue 8

Technological Properties of Probiotic Bacteria Obtained from Raw Milks

Imen Mahmoudi*, Ameni Telmoudi and Mnasser Hassouna

Research Unit “Bioconservation and Valorization of Agro-Food Products” (UR 13AGR 02), Higher School of Food Industries of Tunis (ESIAT), Tunis, Tunisia

*Corresponding Author: Imen Mahmoudi, Research Unit “Bioconservation and Valorization of Agro-Food Products” (UR 13AGR 02), Higher School of Food Industries of Tunis (ESIAT), Tunis, Tunisia.

Received: July 09, 2018; Published: July 18, 2018

Citation: Imen Mahmoudi.,et al. “Technological Properties of Probiotic Bacteria Obtained from Raw Milks”. Acta Scientific Microbiology 1.8 (2018).

Abstract

  Five strains isolated from different raw milks, obtained from different farms, were characterized in respect to their technological properties such as the acidifying, proteolytic and lipolytic activities, gas and exopolysaccharides productions. Also, they have been tested for their growth at different non-optimal temperatures.

  In fact, acceptable acidification and low proteolytic and lipolytic capacities were detected for all strains. In addition, they were able to produce exopolysaccharides even at 40% and grow at 45°C, 4°C and -20°C.

  Moreover, the Principal Component Analysis (PCA) of all the technological properties measured on the five probiotic bacteria contributed to the selection of two best-performing strains such as Lactobacillus plantarum (BA12) and Lactobacillus fermentum (CABA16). After that, these bacteria may be used further for production of functional foods and studying their added effect as probiotic starters on the quality of these products.

Keywords: Probiotic Bacteria; Raw Milks; Lactobacillus plantarum; Lactobacillus fermentum

Copyright: © 2018 Imen Mahmoudi.,et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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