Recherche et identification de quelques souches de bactéries acétiques issues du vinaigre traditionnel des dattes du cultivar Hamraya: Etude de la thermo-tolérance

Abstract

Depuis longtemps les populations sahariennes ont eu à fabriquer localement leur propre vinaigre de dattes. Cette production est un savoir faire local découlant de la tradition ancestrale utilisant un matériel artisanal. Qui est basé sur l’intervention des bactéries acétique qui transforme l’éthanol produit par les levures en acide acétique. Quatre souches bactéries S1, S2, S3 et S4 et ont été isolées à partir du vinaigre traditionnel de dattes cultivar Hamraya de la cuvette d’Ouargla. Les résultats des analyses microbiologiques permettent de pré-identifier les deux souches (S1 et S2) comme Acétobacter aceti sub sp aceti. Ces dernières révèlent des profiles de tolérances aux températures comprises entre 35°C à 60°C. Dont leur optimale de croissance est compris entre 35°C et 40°C, qui peuvent utilises pour des buts industrielles.For a long time the Saharan populations have had to make their own local vinegar locally. This production is a local know-how arising from ancestral tradition using artisanal materials. This is based on the intervention of acetic bacteria which transforms the ethanol produced by the yeasts into acetic acid. Four strains bacteria S1, S2, S3 and S4 and were isolated from the traditional vinegar of dates Hamraya cultivar of the Ouargla basin. The results of the microbiological analyzes make it possible to pre-identify the two strains (S1 and S2) as Acetobacter aceti sub sp aceti. The latter reveal profiles of tolerances at temperatures between 35 ° C and 60 ° C. Their optimal growth range from 35 ° C to 40 ° C, which can be used for industrial purposes.

For a long time the Saharan populations have had to make their own local vinegar locally. This production is a local know-how arising from ancestral tradition using artisanal materials. This is based on the intervention of acetic bacteria which transforms the ethanol produced by the yeasts into acetic acid. Four strains bacteria S1, S2, S3 and S4 and were isolated from the traditional vinegar of dates Hamraya cultivar of the Ouargla basin. The results of the microbiological analyzes make it possible to pre-identify the two strains (S1 and S2) as Acetobacter aceti sub sp aceti. The latter reveal profiles of tolerances at temperatures between 35 ° C and 60 ° C. Their optimal growth range from 35 ° C to 40 ° C, which can be used for industrial purposes.