TY - JOUR AU - Mourad, Kacem AU - Nour-Eddine, Karam PY - 2006/06/30 Y2 - 2024/03/28 TI - Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts JF - Grasas y Aceites JA - Grasas aceites VL - 57 IS - 2 SE - Research DO - 10.3989/gya.2006.v57.i2.37 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/37 SP - 198-204 AB - <font face="Helvetica" size="1"><p align="left">Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of <em><font size="1"><font face="Times New Roman">shmen, </font></font></em><font face="Helvetica" size="1">a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.19-0.36%, 1.04-2.15%, 64.03-65.11%, 34.40-34.99%, and 49.90-56% respectively. A total of 181 isolates of lactic acid bacteria were identified as </font><em><font size="1"><font face="Times New Roman">Lactobacillus plantarum </font></font></em><font face="Helvetica" size="1">(40 strains), </font><em><font size="1"><font face="Times New Roman">Lactobacillus delbrueckii </font></font></em><font face="Helvetica" size="1">ssp. </font><em><font size="1"><font face="Times New Roman">bulgaricus </font></font></em><font face="Helvetica" size="1">(35 strains), </font><em><font size="1"><font face="Times New Roman">Lactococcus lactis </font></font></em><font face="Helvetica" size="1">ssp. </font><em><font size="1"><font face="Times New Roman">lactis </font></font></em><font face="Helvetica" size="1">biovar </font><em><font size="1"><font face="Times New Roman">diacetylacti </font></font></em><font face="Helvetica" size="1">(22 strains), </font><em><font size="1"><font face="Times New Roman">Lactococcus lactis </font></font></em><font face="Helvetica" size="1">ssp. </font><em><font size="1"><font face="Times New Roman">cremoris </font></font></em><font face="Helvetica" size="1">(18 strains), </font><em><font face="Helvetica-Oblique" size="1">Lactobacillus paracasei </font></em><font face="Helvetica" size="1">ssp. </font><em><font face="Helvetica-Oblique" size="1">paracasei </font></em><font face="Helvetica" size="1">(10 strains),  <em><font face="Helvetica-Oblique" size="1">Leuconostoc pseudomesenteroides </font></em><font face="Helvetica" size="1">(9 strains) and </font><em><font face="Helvetica-Oblique" size="1">Leuconostoc gelidum </font></em><font face="Helvetica" size="1">(12 strains) </font><em><font face="Helvetica-Oblique" size="1">Enterococcus faecium </font></em><font face="Helvetica" size="1">(35 strains). Yeasts were isolated from all samples (55 isolates). Of these, 40 were identified as </font><em><font size="1"><font face="Times New Roman">Saccharomyces cerevisiae </font></font></em><font face="Helvetica" size="1">and 15 isolates were identified as </font><em><font size="1"><font face="Times New Roman">Saccharomyces </font></font></em><font face="Helvetica" size="1">sp.</font></font></p></font> ER -