Study of the Characteristics and Antimicrobial Activity of Bacteria Isolated from Goat's Milk
Refka, O., Zouaouia, C., Zohra, L., Amina, B., Kaouther, D. (2022). Study of the Characteristics and Antimicrobial Activity of Bacteria Isolated from Goat's Milk. EKB Journal Management System, 14(2), 481-489. doi: 10.21608/eajbsc.2022.282552
Ouramdane Refka; Chama Zouaouia; Labbaci Fatima Zohra; Bennabou Amina; Djebaili Kaouther. "Study of the Characteristics and Antimicrobial Activity of Bacteria Isolated from Goat's Milk". EKB Journal Management System, 14, 2, 2022, 481-489. doi: 10.21608/eajbsc.2022.282552
Refka, O., Zouaouia, C., Zohra, L., Amina, B., Kaouther, D. (2022). 'Study of the Characteristics and Antimicrobial Activity of Bacteria Isolated from Goat's Milk', EKB Journal Management System, 14(2), pp. 481-489. doi: 10.21608/eajbsc.2022.282552
Refka, O., Zouaouia, C., Zohra, L., Amina, B., Kaouther, D. Study of the Characteristics and Antimicrobial Activity of Bacteria Isolated from Goat's Milk. EKB Journal Management System, 2022; 14(2): 481-489. doi: 10.21608/eajbsc.2022.282552

Study of the Characteristics and Antimicrobial Activity of Bacteria Isolated from Goat's Milk

Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology
Volume 14, Issue 2, December 2022, Page 481-489  XML PDF (976.31 K)
Document Type: Original Article
DOI: 10.21608/eajbsc.2022.282552
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Authors
Ouramdane Refka1; Chama Zouaouia1; Labbaci Fatima Zohra2; Bennabou Amina3; Djebaili Kaouther4
1Laboratory of Nutrition, Pathology, Agro Biotechnology and Health, Djillali Liabes University, SidiBel-Abbès, Algeria.
2Department of Biology, Faculty of Nature and Life Sciences, University of Mustapha Stambouli, Mascara, 29000, Algeria.
3Laboratory of Nutrition, Pathology, Agro Biotechnology and Health, Djillali Liabes University, SidiBel-Abbès, Algeria
4Department of Biology, Faculties of Natural and Life Sciences, Djillali Liabes University, Sidi Bel-Abbès, Algeria.
Abstract
Lactic acid bacteria are a natural part of our environment. It has long been recognized that lactic acid bacteria have the property of producing antimicrobial substances and are used in the fermentation and bio-preservation of food. The study of lactic acid bacterial strains was carried out using raw goat milk, and the isolation of lactic acid bacteria allowed us to obtain 6 strains (Gram-positive and catalase-negative) which are then purified and preserved.                The study of all the phenotypic, biochemical and physiological characteristics (fermentation type test, growth test at pH 3, pH 9, pH 7, pH 4.5, growth test at different temperatures, the thermal resistance test and the oxygen effect test made it possible to study the criteria of isolated lactic acid bacteria. The results of the antibiogram show that strain 5 is sensitive to cephalexin. The 6 strains were also tested for their inhibitory power against three referenced pathogenic strains which are: Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, by the good diffusion method.
Keywords
Antimicrobial activity; Lactic acid bacteria; Escherichia coli ATCC 25922; Staphylococcus aureus ATCC 25923; Pseudomonas aeruginosa ATCC 27853
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