Characterization of Lactobacillus Isolated from the Microflora of Different Fermentation Processes and Doderlein Flora

Lactobacillus contribute to the organoleptic quality of foods during fermentation process in which they are involved. They also have ability inhibit growth undesirable germs by producing metabolites such as bacteriocins. The aim this study was isolate and identify different species from various processes Doderlein flora. were isolated raw cow milk, curdled cassava ferment (Magnan) flora on MRS agar. Strains identified mass spectrometry (MALDI-TOF). 213 strains matrices. main cow's milk plantarum (31.58%), casei (26.31%), Lactococcus lactis (21.05%), delbrueckii spp bulgaricus (31%), helveticus (30%) fermentum (25%) respectively. In ferment, (37.5%), rhamnosus reuteri most species. acidophilus (50%) (25%). This showed a diversity present involved (Commensal vagina). qualitative quantitative proportions depend matrix. These can potentially produce substances (bacteriocins) that pathogenic bacteria multi-resistant bacteria.