Technological Aptitude and Sensitivity of Lactic Acid Bacteria Leuconostoc Isolated from Raw Milk of Cows: From Step-by-Step Experimental Procedure to the Results

We demonstrated several technological aptitudes and sensitivity of lactic acid bacteria (Leuconostoc) isolated from the raw milk cows. explained experiments in detail to get reader understand what kinds technology can be used for testing bacteria. Lactic are production dairy products increase their shelf life improve organoleptic nutritional properties. Leuconostocs is a heterofermentative bacterium that produces acid, acetic or ethanol, carbon dioxide. A collection 138 strains were cows region eastern Morocco. 38 identified as Leuconostocs. Their subspecies 16 Mesenteroides, 11 Dextranicum, Cremoris. Our study was interested aptitude this genus looking dextran growth with additional sunflower dye, well acidifying, flavoring, thickening, coagulating, proteolytic activity solid medium Lipolytic activity. This work also consisted studying profile resistance these antibiotics.