Identification of the lactic microorganism responsible for milk coagulation in Abeche (Chad)

Milk and dairy products are consumed by many people in its various forms in Chad. This product has a major share in the labor market. Milk is turned into curds of various types and other dairy products empirically, but there is not much information reported about the lactobacilli species responsible for curd production in Chad. Therefore we have chosen to locate and identify them. We started with the suburban area of Abeche. This research conducted aimed at identifying the lactic acid bacterial strains in 100 samples of milk curd (laban) obtained from the suburban area of Abeche, Chad. Identification of lactic acid bacteria was made using the API 20 STREP and API 50 CHL galleries. The bacteria were cultured in de Man, Rogosa and Sharpe (MRS) and M17 medium. In addition to the identification, confirmation was done at the Pasteur Institute of Dakar with the API MT web software. Results have identified Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis as well, other contaminants were identified, including Enterococcus durans and Enterococcus faecium. Lactobacillus plantarum identified in all samples analyzed.