Figure 1: Picture of matmora and Fermented Durum Wheat (Photo Original, 2012)

Figure 2: Picture of Fermented Durum Wheat El-Hammoum: Macroscopic Observation. (Photo Original, 2012)



Figure 3: Observation Macroscopic Lactic Acid Bacteria Isolated From "El-Hammoum" (A). (B) Magnification (X20)

Figure 4: Observation Microscopic Strains FWH4, FWH5, FWH6, FWH7, FWH8 After Gram Staining (100X)

Figure 5: Microscopic Observation of Strain FWH1, FWH2, FWH 3 after Gram Staining (100X)

A: with NaCl 2,5%-4%-6,5%-18% concentration deferent
B: Growth of the lactic bacteria in alkaline medium
Figure 6: Growth of the stocks insulated in the environment hostile

C: Growth of the stocks insulated treated   by temperatures 63, 5 C during 30 min
Figure 7: Growth of the stocks insulated with deferent’s températures: 10 C, 30 C and 45C

Figure 8:  Various metabolic types of the stocks tested, observed after 48 H of incubation

Figure 9:  Results ADH of the stocks tested, observed after 48 H of incubation

Figure 10:  The test of the search for Bile the asculine after 48 H of incubation

Figure 11:  The test of the search for citrate after 48 H of incubation

Figure 12:  Test of dextrane production by the stocks insulated after 48 H from incubation

Figure 13:  Result of profiles fermentaires of isolates’ of El-Hammoum

*: FWH1, FWH3: Lactobacillus plantarum - FWH2: Lactobacillus - FWH4: Leuconostoc desctranicum - FWH5: Streptococcus. - FWH6, BFWH8: Lactococcus-. FWH7: Enterococcus sp
FWH: Fermented Wheat El-Hammoum
Figure 14: Example Halo of Inhibition Observed in Vitro Antagonism Test: *lactic acid bacteria / Escherichia coli, Bacillus Subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, Proteus, Escherichia coli, and Candida Albicans
Indicator strains
Gram positive
Gram negative
Staphylococcus aureus ATCC 6538
Pseudomonas aeruginosa ATCC 10145
Bacillus Subtilis Subsp. Spizizenii ATCC 6633
Escherichia coli ATCC 25922

We also used yeast. Candida albicans; the stocks used in the tests belong to two groups of micro-organisms, which are the pathogenic ones and contaminants
Table 1: Biological material
Strain’s code
Cell’s form
Association type
FWH1
Short rod
In diplobacille and isolated
FWH2
Fine and long rod
In chain and palissade
FWH3
Short rod
Isolated and in diplobacille

Table 2: Morphological Characteristics of the Lactobacilli Isolated From El-Hammoum
Strain’s code
Cell’s form
Association type
FWH4
cocci
In pairs or Chain
FWH5
cocci
In pairs or long Chain
FWH6
cocci
In pairs or short Chain
FWH7
cocci
In short or long Chain
FWH8
cocci
In pairs or short Chain
Table 3: Morphological Characteristics of the Lactococcus Isolated From El-Hammoum
Isolate code
Staphylococcus aureusATCC 6538
Pseudomonas aeruginosa ATCC 10145
Escherichia coli ATCC 25922
Bacillus Subtilis Subsp. Spizizenii ATCC 6633
Candida Albicans
FWH1
+ +
-
-
+
+ +
FWH2
-
-
-
+ + +
+
FWH3
+ +
-
-
+
+ +
FWH4
++
+
-
-
-
FWH5
+ + +
+ +
-
+
+ +
FWH6
+ + +
+ + +
+ +
+
+ + +
FWH7
+ +
+ +
-
+
+ +
FWH8
+ +
+ +
+
+
+ +

Key: Inhibition zone Diameter: - = no inhibition; +: 2-9 mm; ++: 10-12mm; +++ : >12. FWH: fermented wheat Hamoum; ATCC: American Type Culture Collection
Table 4: Screening of Bacterial Isolates for Antimicrobial Activity against Test Pathogens
Isolate code
Gram stain
Catalase test
Arginine hydrolysis

Production of gas from M RS a broth
Growth at 10 °C
Growth at 30 °C
Growth at 45 °C
Growth at 2,5 % Nacl
Growth at 4,0% Nacl
Growth at 6, 5% Nacl
Growth at 18% %Nacl
Production de gaz CO2
Mannitol mobilité
Dextrane
Hydrolysis of asculine
Production of acétone
Citrate (K M K)d
Resistance At 63,5 °C for 30 min
1
2
3
4
5
6
7
8
9
10
11
12
13
a FWH1
+
-
-
-
+
+
-
+
+
-
-
-
-
N
+
+
+
N
+
+
+
+
+-
+
+
+-
-
-
-
-
+
b FWH2
+
-
-
-
+
+
+-
+
+
-
-
-
-
N
-
+
+
N
+
+
+
+
+-
+-
+
+
-
-
-
-
-+
c FWH3
+
-
-
-
+
+
-
+
+
-
-
-
-
N
+
+-
+-
N
+
+
+
+
+-
+
+
+-
-
-
-
-
+
d FWH4
+
-
-
+
+
+
+
+
+
-
-
+
-
+
+
+-
-
-
+
+
+
-+
+-
+-
+
+
-
-
-
-
+
e FWH5
+
-
-
-
-
+
+
+
-
-
-
-
-
N
+
+
-
+
+
+
+
+
-
+
+
+
-
-
-
-
+-
f FWH6
+
-
+-
-
+
+
+
+
+
-
-
-
-
N
+
+
+-
-
+
+
+
+
+-
+-
+
+
-
-
-
-
+-
g FWH7
+
-
+
-
+
+
+
+
+
+
-
-
-
N
+
+
+
-
+
+
+
+
+
+-
+
+
-
-
-
-
+-
h FWH8
+
-
+-
-
+
+
+
+
+
-
-
-
-
N
+
+
+
-
+
+
+
+
+-
+
+
+
-
-
-
-
+

Key: + = Positive reaction, - = negative reaction, N = not determined, 1: Glucose, 2: Saccharose, 3: Mannose, 4: Galactose, 5: Amidon, 6: Ellobiose, 7: Leuvulose, 8: Lactose, 9: Sorbose, 10: Adonitol, 11: Inositol, 12: Duilactol, 13: Cellobiose, a: Man Ragosa Sharpe, d: Kempler and Mc Kay a: Lactobacillus plantarum,  b: Lactobacillus, c: Lactobacillus plantarum, d: Leuconostoc desctranicum, e: Streptococcus.  f: Lactococcus   g: Enterococcus sp,  h: Lactococcus
Table 5: Characteristics of LAB Strains Isolated From El-Hammoum