Technological And Probiotic Effects Of Lactobacilli Isolated From Honeys

Abstract

In recent years, there has been renewed interest in lactic acid bacteria, particularly the genus Lactobacillus, due to their usefulness in biotechnology. The aim of the present study was to evaluate the probiotic characteristics and technological aptitudes of six strains of Lactobacillus plantarum isolated from different Algerian honeys. The classification of these bacteria as belonging to the Lactobacillus genus was essentially based on macroscopic observation, the catalase test and Gram staining. A number of parameters linked to the technological aptitudes of the strains studied were evaluated, notably: acidifying power, texturizing power, aromatizing power, proteolytic activity, lipolytic activity, and exo-polysaccharide production. The probiotic effects of the strains studied and their antibacterial power were also determined. The results showed that some of the Lactobacillus plantarum strains studied had significant acidifying and coagulating properties. Their probiotic abilities were also remarkable. The results of the present study deserve to be confirmed for a possible use of these bacteria in the agri-food industry, in particular milk processing.