Mise en évidence de l’activité antibactérienne et enzymatique des bactéries lactiques isolées à partir de lait camelin du sud-est algérien

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Université Abbes Laghrour -Khenchela-
Camel milk is different from other milk by the presence of a very powerful protective system, with relatively high levels of organic acids, hydrogen peroxide and bacteriocins produced by lactic acid bacteria. The study within this framework is to consider on the one hand, the antibacterial activity of bacteriocins produced by lactic strains isolated from fermented camel milk plated on MRS medium, against three strains: Staphylococcus aureus (ATCC 25923) , Pseudomonas aeruginosa (ATCC 27853) and Klebsiella sp, and also proteolytic and lipolytic enzymatic activity. Macroscopic examination, microscopic, and a catalase test were used to select fourteen lactic strains (BL4, BL5, BL6, BL7, BL9, BL10, BL12, BL13, BL14, BL17, BL24, BL25, BL34 and BL40). The antibacterial activity of lactic acid bacteria against the target strains is performed by the method of well activity has resulted in the appearance of a zone of inhibition around the wells, among fourteen strains tested: Five have activity against the target strains (BL4, BL5, BL6, BL34, BL40) have activity against Pseudomonas aeruginosa (ATCC 27853), (BL4, BL5, BL34, BL40) against Staphylococcus aureus (ATCC 25923) and (BL4, BL5, BL34, BL40) against Klebsiella sp. On enzyme activity, all lactic acid bacteria tested exhibit proteolytic activity against any of them don’t have lipolytic activity.