Physicochemical and microbiological study of “<i>shmen</i>”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts

Kacem Mourad; Karam Nour-Eddine

doi:10.3989/gya.2006.v57.i2.37

Autores/as

Kacem Mourad Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Département de Biotechnologie, Université d’Es Senia
Karam Nour-Eddine Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Département de Biotechnologie, Université d’Es Senia

DOI:

https://doi.org/10.3989/gya.2006.v57.i2.37

Palabras clave:

Bacterias lácticas, Leche de camella, Levadura, Mantequilla tradicional

Resumen

Se aislaron los microorganismos (bacterias aeróbicas, coliformes, bacterias acido lácticas, bacterias lipolíticas y levaduras) de 20 muestras de “shmen”, una matequilla tradicional del Sahara argelino hecha a partir de leche de camella. Los valores de pH, acidez, libre, Nacl, solidos totales, humedad y grasa oscilaron entre 3,11-4,97, 0,19-0,36%, 1.04-2,15%, 64,03-65,11%, 34,40-34,99% y 49,90-56,00%, respectivamente. Entre los 181 cultivos puros de bacterias lácticas se identificaron Lactobacillus plantarum (40 cepas), Lactobacillus delbrueckii ssp. bulgaricus (35 cepas), Lactococcus lactis ssp. lactis biovar diacetylacti (22 cepas), Lactococcus lactis ssp. cremoris (18 cepas), Lactobacillus paracasei ssp. paracasei (10 cepas), Leuconostoc pseudomesenteroides (9 cepas) and Leuconostoc gelidum (12cepas) Enterococcus faecium (35 cepas). Asimismo, se detectaron levaduras en todas las muestras (55 cultivos puros). De estos, 40 se identificaron como Saccharomyces cerevisiae y 15 como Saccharomyces sp.

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