Madridge Journal of Food Technology

ISSN: 2577-4182

International Probiotics and Antimicrobial Proteins Conference
November 6-8, 2017 | Barcelona, Spain

Identification of Four Probiotic Strains Isolated Aboriginal and their Antimicrobial Power Potency against Staphylococcus aureus

M. N. Boulmaali1*, A. Hadj-Ziane1,2 and A. Doumandji1

1Department of biotechnology, Faculty of SNV, University of BLIDA 1, Algeria
2Department of chemistry, Faculty of Sciences, University of BLIDA 1, Algeria
3Institute of Applied Science and Technology, University of BLIDA 1, Algeria

DOI: 10.18689/2577-4182.a1.003

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In most countries, the contamination of food represents a major problem for the consumer; the feat of bacterial interactions is a new way to fight against the undesirable germs

The objective of this study is therefore the insulation of probiotic bacteria aboriginal from local products (cowʼs milk, goatʼs milk and dried red-salted- meat “kedid: Traditional Algerian product”) suspected of antimicrobial activity in order to identify and prove its antimicrobial abilities against Staphylococcus aureus taken from a urinary tract infection.

For our research we have selected four isolates V6 “cowʼs milk”, C2 “goatʼs milk”, K1 and K2 “kedid” with the following characteristics: Gram-positive lactobacilli, catalase negative, stationary and grow in anaerobic. The biochemical results confirm that are: lactobacillus plantarum, lactobacillus fermentum, lactobacillus sakei and lactobacillus animalis in order [1].

The antimicrobial potency of these strains against Staphylococcus aureus was significant for three isolates: V6, C2 and K1 with diameters of 6 to 9 mm (V6), 8 to 14 mm (C2) and 22 to 29 Mm (K1) with this power the three isolates can play an important role to minimize the contamination of food[2].

Keywords: Isolate; probiotic; autochthon; Staphylococcus aureus;

[1] LAIRINI.S, BEQQAL. N, BOUSLAMTI. R, BELKHOU. R and ZERROUQ. F, Isolation of lactic acid bacteria from the traditional dairy products the Moroccans and the formulation of fermented milk near the kefir, Africa Science 10(4) (2014) 267 - 277
[2] Badis.a, Laouabdias, D.Guetarn, M.Kihal. Phenotypic characterization of lactic acid bacteria isolated from raw milk of goat of two populations goatmeat local authorities “ARABIA and Kabyle”, Science, Technology C-N°23, June (2005), pp. 30- 37/34-35.