| Titre : |
Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure |
| Type de document : |
texte imprimé |
| Auteurs : |
Bilal Latreche, Auteur ; Karima Kharroub, Directeur de thèse |
| Editeur : |
جامعة الإخوة منتوري قسنطينة |
| Année de publication : |
2015 |
| Importance : |
130 f. |
| Format : |
30 cm. |
| Note générale : |
2 copies imprimes disponibles |
| Langues : |
Français (fre) |
| Tags : |
Technologie alimentaire Bactérie lactique beurre cru ferments mixtes aptitudes technologiques crème sure lactic acid bacteria raw butter mixed starters technological ability sour cream ???????? ??????? ???? ????? ????? ????? ???????? ??????????? ???? ?????? ??????? |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were isolated, purified and characterized from traditionally
manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya
of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%),
Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with
biochemical Gallery API 50 CH has classified the strains within the following species:
Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis,
Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis.
The results of the evaluation of the technological ability of pure cultures and mixed starters
demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial.
The application of reconstituted mixed starters in sour cream manufacturing revealed a better
hygienic quality that meets national and international standards.
|
| Diplôme : |
Magistère |
| En ligne : |
../theses/agronomie/LAT6830.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10122 |
Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure [texte imprimé] / Bilal Latreche, Auteur ; Karima Kharroub, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 130 f. ; 30 cm. 2 copies imprimes disponibles Langues : Français ( fre)
| Tags : |
Technologie alimentaire Bactérie lactique beurre cru ferments mixtes aptitudes technologiques crème sure lactic acid bacteria raw butter mixed starters technological ability sour cream ???????? ??????? ???? ????? ????? ????? ???????? ??????????? ???? ?????? ??????? |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were isolated, purified and characterized from traditionally
manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya
of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%),
Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with
biochemical Gallery API 50 CH has classified the strains within the following species:
Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis,
Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis.
The results of the evaluation of the technological ability of pure cultures and mixed starters
demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial.
The application of reconstituted mixed starters in sour cream manufacturing revealed a better
hygienic quality that meets national and international standards.
|
| Diplôme : |
Magistère |
| En ligne : |
../theses/agronomie/LAT6830.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10122 |
|
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