Study of the Antimicrobial and Probiotic Effect of Lactobacillus Plantarum Isolated from Raw Goat's Milk from the Region of Western Algeria
Keywords:
Goat’s milk, Lactobacillus, antimicrobial activity, probiotic and technologic proprieties, bio-preservation.Abstract
The evolution from a spontaneous fermentation to a directed one is realised with selected lactic starters which give many dairy products processing various organoleptic characters. The integration of new lactic acid bacteria strains isolated from diverse ecosystems is now used to increase the duration of bio-preservation of dairy products. Moreover, some lactic acid bacteria probiotic activity is exploited to produce functional food. The aim of this study is the research of the possible probiotic and technological potential with some preventive and therapeutic characteristics of some Lactobacillus species isolated from Algerian
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