Pathogenic to control bacterial contamination and to extend

Pathogenic and spoilage bacteria are responsible of food contamination during processing.Pseudomonas fluorescens is a Gram-negative spoilage bacterium responsible of food deterioration. The most found Pseudomonas fluorescens in food matrices such raw fesh like sushi or sashimi (Shen et al., 2015), meat and dairy products (Andreani et al., 2015).To date used many synthetic and natural food additives as to control bacterial contamination and to extend the shelf-life of foods.Lactic acid bacteria (LAB) is a Gram-positive heterogeneous group, generally immobile, asporulent, cocci or bacillus, catalase negative, and has complex nutritional requirements for amino acids, peptides, vitamins, salts, fatty acids and fermentable carbohydrates (Dellaglio et al., 1994, Hogg, 2005).Lactic acid bacteria refer to a large group of bacteria, rather than a single species or strain, which produce lactic acid as a by-product of digestion of their food source (usually carbohydrates). They are among the most important groups of microorganisms used in food fermentation, which contributes to the taste and texture of fermented products and the inhibition of food deterioration caused by other microorganisms (Nordqvist, 2004; David et al., 2013).

Lactic acid
bacteria include various major genera: Lactobacillus, Lactococcus, Carnobacterium,Enterococcus,
Lactosphaera, Leuconostoc, Melissococcus, Oenococcus, Pediococcus,Streptococcus,
Tetragenococcus, Vagococcus and Weissella. Other genera are: Aerococcus,Microbacterium,
Propionibacterium and Bifidobacterium (Carr et al., 2002).

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In current years, the role of LAB in health and functionality of human and
livestock animal intestine have been well emphasized, mainly because of their
ability to growth in low pH and to produce antimicrobial agents including lactic acid, hydrogen peroxide, bacteriophage, and
Moreno et al., 2006).

This study
aimed at work to evaluate lactic acid bacteriaisolatedfrom Algerian camel milk
for functional and technological properties.