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The Isolation of Lactic Acid Bacteria with a Conservatory Power

Rhaiem N, Sobh M, Chahboun N, Chaouch A, Hammoumi A and Ouhssine M

Lactic acid bacteria are isolated from the following habitats: cowÂÂ’s milk, olives and pickles soaking liquid. Of 24 isolates selected lactic, four strains (BLN3, BLN4, andBLN8 BLN17) are selected for their potential characters in the biopreservation and fermentation. These isolates were subjected to morphological and biochemical identification tests including: Gram reaction, mobility, catalase test, growth at different temperatures, growth at different NaCl concentration[8], growth at different pH, CO2 production from glucose. The four lactic strains are classified in the genus Lactobacillus. They are stored at 4 °C and -20 °C for use in industrial applications tests.