Recherche et identification de quelques souches des bactéries acétiques issues du vinaigre traditionnel de datte du cultivar Deglet-Nour : Etude de la thermotolérance

Abstract

Les dattes possèdent une grande importance dans la fabrication alimentaire, parmi les quels l'élaboration du vinaigre traditionnel de datte. Ce vinaigre est obtenu par une double fermentation simultanée, alcoolique et acétique. Les résultats de notre étude dont l’objectif est la recherche et de la pré-identification des bactéries acétiques issues du vinaigre traditionnel de dattes et de déchet de dattes du cultivar Daglet Nour, de la cuvette de Ouargla (Sahara Septentrional Est Algérien), ont permet de pré-identifier et de différencier 03 souches (S1, S2 et S3) de la même espèce Acétobacter aceti et de la sous -espèces : Acétobacter aceti sub sp aceti. Alors que, l’étude de la thermotolérance des souches obtenues, montre leur croissance à des températures aux alentours de 35°C à 60°C, dont elles tolèrent.The dates have a great importance in the manufacture of food, among which the elaboration of the traditional vinegar of date. This vinegar is obtained by a double simultaneous fermentation, alcoholic and acetic.The results of our study aiming at the research and pre-identification of acetic bacteria from the traditional vinegar of dates and waste of dates from the cultivar Daglet Nour, from the Ouargla basin (Northern Algerian Sahara) Allows to pre-identify and to differentiate 03 strains (S1, S2 and S3) of the same species Acetobacter aceti and the sub-species: Acetobacter aceti sub sp aceti. While the study of the thermotolerance of the strains obtained shows their growth at temperatures in the region of 35 ° C. to 60 ° C., to which they tolerate.

The dates have a great importance in the manufacture of food, among which the elaboration of the traditional vinegar of date. This vinegar is obtained by a double simultaneous fermentation, alcoholic and acetic.The results of our study aiming at the research and pre-identification of acetic bacteria from the traditional vinegar of dates and waste of dates from the cultivar Daglet Nour, from the Ouargla basin (Northern Algerian Sahara) Allows to pre-identify and to differentiate 03 strains (S1, S2 and S3) of the same species Acetobacter aceti and the sub-species: Acetobacter aceti sub sp aceti. While the study of the thermotolerance of the strains obtained shows their growth at temperatures in the region of 35 ° C. to 60 ° C., to which they tolerate.