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Milk, among animal-origin foods, is renowned for being an excellent medium for the growth of microorganisms. This is primarily due to its rich composition and favorable pH, making it a host for a diverse array of bacteria that can not only survive but thrive in this liquid. Milk contains various microflora, including pathogenic as well as alteration microflora, however, the group that garners the most attention is the lactic microflora, commonly known as Lactic Acid Bacteria (LAB). Lactic Acid Bacteria constitute a diverse group of microorganisms renowned for their capacity to metabolize carbohydrates into lactic acid. They hold a special place in biotechnology due to the probiotic properties exhibited by many of their species, as well as their capacity to produce valuable compounds with significant applications in the food, pharmaceutical, and bioplastic industries. This work represents our approach to technologically characterizing LAB. We isolated different strains from four distinct milk sources: cow, ewe, goat and camel. The milk samples underwent physico-chemical and microbiological analyses before isolating LAB strains. Following isolation, we purified and identified the strains using morphological observations, phenotypic and physiological tests. Ultimately, six strains, chosen for their acidifying capabilities, underwent a series of technological assessments. These included lactic acid production, fermentative type, biochemical testing, exopolysaccharides production, and antimicrobial activity. The results of these assessments reveal promising biotechnological potential, suggesting the possible use of these strains in the development of innovative products across various application areas.
Maiouet et al. (Tue,) studied this question.