{"id":8471,"date":"2021-12-28T11:41:58","date_gmt":"2021-12-28T10:41:58","guid":{"rendered":"http:\/\/synthese.univ-annaba.dz\/?p=8471"},"modified":"2021-12-29T10:32:57","modified_gmt":"2021-12-29T09:32:57","slug":"aptitudes-fermentaires-et-viabilite-de-bifidobacterium-sp-associees-a-des-cultures-starters-sur-milieu-lait","status":"publish","type":"post","link":"https:\/\/synthese.univ-annaba.dz\/?p=8471","title":{"rendered":"Aptitudes fermentaires et viabilit\u00e9 de Bifidobacterium sp. associ\u00e9es \u00e0 des cultures starters sur milieu lait"},"content":{"rendered":"<p>Num\u00e9ro de la revue: Volume 27 , Num\u00e9ro 1<br \/>\nAuteurs:\u00a0\u00a0Keddari Soumia<sup>* <\/sup>&amp; Riazi Ali<\/p>\n<p><em>Laboratoire des microorganismes b\u00e9n\u00e9fiques, des aliments fonctionnels et de la Sant\u00e9 (LMBAFS),<\/em><\/p>\n<p><em>D\u00e9partement des Sciences alimentaires, Universit\u00e9 Abdelhamid Ibn Badis, Mostaganem, Alg\u00e9rie.<\/em><\/p>\n<p style=\"text-align: right;\"><a href=\"http:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2021\/12\/2-7.20-1.pdf\"><strong>\u00a0T\u00e9l\u00e9charger l&rsquo;article<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-709 alignright\" style=\"margin-top: -10px; margin-bottom: -10px;\" src=\"\/wp-content\/uploads\/2014\/04\/p2.jpg\" alt=\"p2\" width=\"37\" height=\"35\" srcset=\"https:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2014\/04\/p2.jpg 113w, https:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2014\/04\/p2-24x24.jpg 24w, https:\/\/synthese.univ-annaba.dz\/wp-content\/uploads\/2014\/04\/p2-48x46.jpg 48w\" sizes=\"auto, (max-width: 37px) 100vw, 37px\" \/><\/strong><\/a><\/p>\n<p><strong>R\u00e9sum\u00e9\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">Ce travail est une exploration des aptitudes fermentaires de quatre souches de bifidobact\u00e9ries (BLE, Bbv1, Bbv2 et BLR) en monocultures ou en cultures associ\u00e9es avec<em> Streptococcus thermophilus<\/em> et\/ou <em>Lactobacillus bulgaricus<\/em> dans du lait \u00e9cr\u00e9m\u00e9 reconstitu\u00e9 \u00e0 10% (P\/V). Les diff\u00e9rentes fermentations des laits r\u00e9alis\u00e9es impliquaient une seule souche bifide \u00e0 la fois en coculture avec, soit l\u2019une ou l\u2019autre des deux bact\u00e9ries lactiques classiques, soit les deux ensembles. Les aptitudes fermentaires des souches de bifidobact\u00e9ries ont \u00e9t\u00e9 \u00e9valu\u00e9es par leur cin\u00e9tique de croissance et d\u2019acidification du lait jusqu\u2019\u00e0 la coagulation. La viabilit\u00e9 post-fermentaire des quatre souches bifides a \u00e9t\u00e9 mesur\u00e9e apr\u00e8s 4 semaines d\u2019entreposage du yaourt \u00e0 4\u00b0C. Les r\u00e9sultats montrent qu\u2019en monoculture, les quatre souches bifides ne se d\u00e9veloppent pas bien sur milieu lait qu\u2019elles ne coagulent pas avant 24 h de fermentation. En revanche, leur culture associ\u00e9e \u00e0 <em>Sc.thermophilus<\/em> et\/ou <em>Lb.bulgaricus<\/em> am\u00e9liore significativement leurs aptitudes fermentaires permettant la formation d\u2019un caill\u00e9 au bout de 4 \u00e0 6 h seulement. La viabilit\u00e9 des souches bifides s\u2019est alt\u00e9r\u00e9e de presque 30% apr\u00e8s 28 jours d\u2019entreposage du lait ferment\u00e9 \u00e0 4\u00b0C.<\/p>\n<p><strong>mots cl\u00e9 :\u00a0<\/strong>Fermentation-Lait-<em>Bifidobacterium <\/em>&#8211; <em>\u00a0Sc.thermophilus<\/em> &#8211; <em>Lb.bulgaricus<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Num\u00e9ro de la revue: Volume 27 , Num\u00e9ro 1 Auteurs:\u00a0\u00a0Keddari Soumia* &amp; Riazi Ali Laboratoire des microorganismes b\u00e9n\u00e9fiques, des aliments fonctionnels et de la Sant\u00e9 (LMBAFS), D\u00e9partement des Sciences alimentaires, Universit\u00e9 Abdelhamid Ibn Badis, Mostaganem, Alg\u00e9rie. \u00a0T\u00e9l\u00e9charger l&rsquo;article R\u00e9sum\u00e9\u00a0 Ce &hellip; <a href=\"https:\/\/synthese.univ-annaba.dz\/?p=8471\">Lire la suite <span class=\"meta-nav\">&raquo;<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,16],"tags":[1428],"class_list":["post-8471","post","type-post","status-publish","format-standard","hentry","category-non-classe","category-synthese-2","tag-fermentation-lait-bifidobacterium-sc-thermophilus-lb-bulgaricus"],"_links":{"self":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/8471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8471"}],"version-history":[{"count":4,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/8471\/revisions"}],"predecessor-version":[{"id":8511,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=\/wp\/v2\/posts\/8471\/revisions\/8511"}],"wp:attachment":[{"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/synthese.univ-annaba.dz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}