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Volume: 1; Issue: 4, Nov-Dec, 2013
Identification of Lactic Bacteria of Milk Quail in Chad
Doutoum AA., Tidjani A., Balde M., Tidjani.S.M.T, Abdelaziz Arada I., Sylla K.S.B., Seydi MG, Toguebaye B.S
In Chad dairy products, especially milk curds are traditionally very popular with the public. Unfortunately, piecemeal investigations already conducted have shown that the ideal conditions are not met to increase the economic life of products. Given this situation, we decided to work on lactic acid bacteria in five agro-ecological zones of the country. The microbiological tests have identified the bacteria on culture media M17 and MRS. These bacteria belong to thirteen species of lactic streptococci and lactobacilli. Knowing the properties of these bacteria and the synergies they come, recommendations have been made to ensure access to quality dairy products.
Keywords: Chad, curdled milk, lactic acid bacteria.