Typical Moroccan goat lactic acid bacteria and their assay as starters

Authors

  • Linda Zaaraoui Laboratory of Food Technology, INRA, RCAR-Rabat, P.O.Box 6570, Rabat Institutes, Rabat 10101, Morocco; IbnTofail University, Faculty of Sciences, P.O.Box 242, Kénitra, Morocco
  • Abdellah Bouksaim Laboratory of Food Technology, INRA, RCAR-Rabat, P.O.Box 6570, Rabat Institutes, Rabat 10101, Morocco
  • Maha Elhamdani Laboratory of Food Technology, INRA, RCAR-Rabat, P.O.Box 6570, Rabat Institutes, Rabat 10101, Morocco; IbnTofail University, Faculty of Sciences, P.O.Box 242, Kénitra, Morocco
  • Aouatif Benali Laboratory of Food Technology, INRA, RCAR-Rabat, P.O.Box 6570, Rabat Institutes, Rabat 10101, Morocco
  • Mohammed Oukassou Therapeutic Physiology Laboratory, Institute of Agronomy and Veterinary Hassan II, P.O.Box 6202 Madinat Al Irfane, Rabat, Morocco
  • Khadija Ounine IbnTofail University, Faculty of Sciences, P.O.Box 242, Kénitra, Morocco
  • Mohammed Bouksaim Laboratory of Food Technology, INRA, RCAR-Rabat, P.O.Box 6570, Rabat Institutes, Rabat 10101, Morocco

DOI:

https://doi.org/10.36547/nbc.958

Keywords:

adjunct culture, adjunct starter cultures, goat’s milk, Lactobacillus, Moroccan dairy products

Abstract

The knowledge of lactic acid bacteria of raw milk and the main factors affecting their variability are particularly important issues for the control of cheese processing and the bioconservation of farm raw milk food products. The present research study concerned the isolation and identification of twenty strains of the Lactobacillus genus from goat milk originating from the Oulmes region, using the API 50 CH system. All isolates found represented five species: Lactobacillus plantarum (43.75 %), Lactobacillus brevis (37.75 %), Lactobacillus pentosus (6.25 %), Lactobacillus salivarus (6.25 %), and Lactobacillus acidophilus (6.25 %). According to biochemical activities, the majority of the strains displayed weak acidification and autolysis activities in milk. In contrast, they showed high extracellular proteolytic activity. All isolates produced exopolysaccharides and most of them could metabolize citrate. The absence of hemolytic activity may suggest the use of these isolates as adjunct starters in the food fermentation process.

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Published

2021-11-30

How to Cite

Zaaraoui, L., Bouksaim, A. ., Elhamdani, M. ., Benali, A. ., Oukassou, M. ., Ounine, K. ., & Bouksaim, M. . (2021). Typical Moroccan goat lactic acid bacteria and their assay as starters. Nova Biotechnologica Et Chimica, 20(2), e958. https://doi.org/10.36547/nbc.958

Issue

Vol. 20 No. 2 (2021)

Section

Research Articles

License

Copyright (c) 2021 Linda Zaaraoui, Abdellah Bouksaim, Maha Elhamdani, Aouatif Benali, Mohammed Oukassou, Khadija Ounine, Mohammed Bouksaim

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