Assessment of the Functional Potential of Two Autochthonous Lactic Strains of Lactobacilli Isolated from Algerian Dairy Products

Abstract

Background: In cheese-making technology, lactic coagulation of milk is an essential stage in which the use of a ferment may be a selected strain or a mixture of strains that do not all have the same performance and technological properties, resulting in a wide variation in the quality of the cheese product. Methods: The aim of this study was to highlight the technological aptitudes of two strains of lactic acid bacteria, LAB, indigenous to our Algerian dairy products, Lactobacillus acidophilus and Lactobacillus brevis. The study monitored their growth kinetics, hydrogen ion concentration, fermentation profile and proteolytic activity on cheese milk. Result: Both strains gave good results, with very good growth kinetics, a good hydrogen ion concentration for cheese processing and an excellent proteolytic profile (proteolytic activity at 1, 2 and 3%). These 02 LAB revealed good technological performance in terms of cheese application, for lactic fermentation, lactic coagulation and also through their noted proteolytic activity can lead to good cheese maturation during ripening. This assessment leads us to conclude that these strains could be used for cheese applications in single or mixed cultures and with the possibility of being used in a cheese processing technology with lactic dominance for fresh cheeses or mixed enzymatic and lactic dominance for soft and pressed cheeses.