Abstract
Milk and dairy products are consumed by many people in its various forms in Chad. This product has a major share in the labor market. Milk is turned into curds of various types and other dairy products empirically, but there is not much information reported about the lactobacilli species responsible for curd production in Chad. Therefore we have chosen to locate and identify them. We started with the suburban area of Abeche. This research conducted aimed at identifying the lactic acid bacterial strains in 100 samples of milk curd (laban) obtained from the suburban area of Abeche, Chad. Identification oflactic acid bacteria was made using the API 20 STREP and API 50 CHL galleries. The bacteria were cultured in de Man, Rogosa and Sharpe (MRS) and M17 medium. In addition to the identification, confirmation was done at the Pasteur Institute of Dakar with the API MT web software. Results have identified Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis as well, other contaminants were identified, including Enterococcus durans and Enterococcus faecium. Lactobacillus plantarum identified in all samples analyzed. Key words: Laban, Lactococcus, Lactobacillus, Identification, Abeche.
Highlights
Milk is the staple food in a domestic economy
Lactic acid bacteria were enumerated by serial dilutions in sterile saline that were placed on the appropriate agar medium
The results of this study have identified six strains of Lactococcus lactis subsp. lactis, two strains of Lactococcus lactis subsp. cremoris and one flora contamination represented by a strain of Enterococcus faecium and Enterococcus durans strain
Summary
Milk is the staple food in a domestic economy. In Chad, the local artisanal dairy industry has developed considerably based on micro-enterprise collection and dairy processing (Koussou, 2008). Most studies on traditional fermented products showed that mesophilic lactic acid bacteria are the main cause of these fermentations group (Ben Amor et al, 1998). Lactic acid bacteria through their lipase can decompose fat and free fatty acids in milk, resulting in the appearance of rancid odor in the dairy product. Among the lactic acid bacteria with habitat as milk, we have Streptococcus, Lactobacillus, Enterococcus, Leuconostoc and Aerococcus (Luquet and Corrieu, 2005). In Chad, especially in Abeche, no study has been done about this subject. This lack of scientific information led us to seek and identify these bacteria in different varieties of “Laban”, which is very well consumed by the population.
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