Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits

Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits

Twenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strain...

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Bibliographic Details
Main Authors: Tayeb Idoui, Nour-Eddine Karam
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2008-12-01
Series:Grasas y Aceites
Subjects:
identification
lactic acid bacteria
technological properties
traditional butter
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/530
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spelling doaj-06471bb02005416c878979937f780b8f2021-05-05T07:28:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142008-12-0159436136710.3989/gya.2008.v59.i4.530525Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traitsTayeb Idoui0Nour-Eddine Karam1Laboratory of Pharmacology and Phytochemistry, University of Jijel, JijelLaboratory of Pharmacology and Phytochemistry, University of Jijel, JijelTwenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/530identificationlactic acid bacteriatechnological propertiestraditional butter
collection DOAJ
language English
format Article
sources DOAJ
author Tayeb Idoui
Nour-Eddine Karam
spellingShingle Tayeb Idoui
Nour-Eddine Karam
Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
Grasas y Aceites
identification
lactic acid bacteria
technological properties
traditional butter
author_facet Tayeb Idoui
Nour-Eddine Karam
author_sort Tayeb Idoui
title Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
title_short Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
title_full Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
title_fullStr Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
title_full_unstemmed Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
title_sort lactic acid bacteria from jijel’s traditional butter: isolation, identification and major technological traits
publisher Consejo Superior de Investigaciones Científicas
series Grasas y Aceites
issn 0017-3495
1988-4214
publishDate 2008-12-01
description Twenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.
topic identification
lactic acid bacteria
technological properties
traditional butter
url http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/530
work_keys_str_mv AT tayebidoui lacticacidbacteriafromjijelstraditionalbutterisolationidentificationandmajortechnologicaltraits
AT noureddinekaram lacticacidbacteriafromjijelstraditionalbutterisolationidentificationandmajortechnologicaltraits
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