Lactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits

Tayeb Idoui; Jamel Boudjerda; Essaid Leghouchi; Nour-Eddine Karam

doi:10.3989/gya.085408

Autores/as

Tayeb Idoui Laboratory of Pharmacology and Phytochemistry, University of Jijel; Laboratory of Biology of Microorganisms and Biotechnology, University of Oran
Jamel Boudjerda Laboratory of Pharmacology and Phytochemistry, University of Jijel
Essaid Leghouchi Laboratory of Pharmacology and Phytochemistry, University of Jijel
Nour-Eddine Karam Laboratory of Biology of Microorganisms and Biotechnology, University of Oran

DOI:

https://doi.org/10.3989/gya.085408

Palabras clave:

Aspectos tecnológicos, Bacteria láctica, Identificación, Sheep’s Dhan

Resumen

Veintiséis bacterias lácticas fueron aisladas de “Sheep´s Dhan”, una mantequilla tradicional hecha con leche de oveja en Jijel (al Este de Argelia). Estas cepas pertenecen a tres géneros: Lactococcus, Leuconostoc y Lactobacillus. Los resultados mostraron que Lactococcus lactis ssp diacetylactis fue la especie predominante en esta mantequilla tradicional. Los resultados de la evaluación de la aptitud tecnológica indican que la principal cepa tiene una buena aptitud de acidificación, algunas de ellas mostraron una buena actividad proteolítica y únicamente Leuconostoc mesenteroides ssp. dextranicum fue capaz de producir exopolisacárido.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Accola JP, Bloquel R, Regnier J. 1977. Acidifying properties of the thermophilous lactic bacteria in relation to the manufacture of yoghourt. Lait. 67, 1-23.

Aktypis A, Kalantzopoulos G. 2003. Purification and characterization of thermophilin ST-1, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0001. Lait. 83, 365-378. doi:10.1051/lait:2003024

Arul J, Boudreau A, Makhlouf J, Tardif R, Grenier B. 1988. Distribution of cholesterol in milk fat fractions. J. Dairy Res. 55, 361-367.

Beerens H, Luquet MF. 1987. Guide pratique de l’analyse microbiologique des laits et des produits laitiers. Tec et Doc Lavoisier 1-144.

Benkerroum N, Tamime AY. 2004. Technology transfer of some Maroccan traditional dairy products (lben, jben and smen) to small industrial scale. Food. Microbiol. 65, 1-15.

Bouzar F, Cerning J, Desmazeaud M. 1996. Exopolysaccharide production in milk by Lactobacillus delbrueckii ssp.bulgaricus CNRZ1187 and by two colonial variants. J. Dairy Sci. 79, 205-211.

Brink Ten BM, Minekns JMBM, Vander Vossen RJ, Huis in’t Veld JHJ. 1994. Anti microbial activity of lactobacilli. J. Appl. Bacteriol. 77, 140-148.

Broadbent JR, MLc Mahon DJ, Oberg CJ, Moineau S. 2003. Biochemistry genetics and applications of exopolysaccharides production in Streptococcus thermophilus. J. Dairy Sci. 86 (2), 407-423.

Catsberg CME, Kempen-van Dommelen, GJM. 1990. Food handbook, 1st English Ed. Ellis Horwood, New York.

Colman G, Ball LC. 1984. Identification of Streptococci in a medical laboratory. J. Appl. Bacteriol. 57, 1-14.

deMan L, deMan JM. 1983. trans-Fatty acids in milk fat. J.Am.Oil.Chem.Soc. 60, 1095-1101. doi:10.1007/BF02671332

De Man JC, Rogosa M, Sharpe EM. 1960. A medium for cultivation of Lactobacilli. J. Appl. Bacteriol. 23, 130- 135.

Fleming HP, Etchells JL, Costilow RN. 1975. Microbial inhibition of isolates of Pediococcus from cucumber brine. Appl. Environ. Microbiol. 30, 1040-1042.

Gibson T, Abdelmalek Y. 1945. The formation of carbon dioxide by lactic acid bacteria and Bacillus licheniformis and a cultural method of detecting the process. J. Dairy. Res. 14, 35-44.

Guiraud JP. 1998. Microbiologie alimentaire. Dunod, Paris, 143-144.

Holt JG, Krieg NR, Sneath PH, Staley JT, Williams ST. 1994. Bergey’s manual of determinative bacteriology, Ninth Edition, Williams and Wilkins, London, UK.

Idoui T. 1999. Les bactéries lactiques indigènes : Intérêts technologique et nutritionnel. These de Magister, p.196, Université de Mostaganem, Algérie.

Idoui T. 2008. Les bactéries lactiques indigènes: Isolement, identification et propriétés technologiques. Effet probiotiques chez le poulet de chair ISA15, le lapin de souche locale et le rat wistar. These de Doctorat d’Etat, p. 179, Université d’Oran, Algérie.

Idoui T, Karam NE. 2008. Lactic acid bacteria from Jijel’s butter: isolation, identification and major technological traits. Grasas y Aceites 59 (4) 361-367. doi:10.3989/gya.2008.v59.i4.530

Kacem M. 2007.Physicochemical and microbiological of smen, a traditional butter made in Algeria. Dirasat Pure Science 34, 247-254.

Kacem M, Zadi-Karam H, Karam NE. 2003. Identification of lactic acid bacteria isolated from milk and olive oil in western Algeria. Actes Inst. Agrono. Vet. (Maroc) 23, 135-141.

Kacem M, Karam NE. 2006. 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. Grasas y Aceites 57 (2) 198-204.

Karam N. 1995. Constitution d’un souchier de bactéries lactiques à intérêt biotechnologique: etude biochimique et moléculaire. Thése de Doctorat d’Etat, p. 212, Université d’Oran, Algérie.

Karam NE, Zadi-Karam H. 1994. Isolement et caracterisation de bactéries lactiques de laits crus d’Algérie. In Alimentation, Génetique et Santé de L’enfant, Eds. J.F.Desjeux et M.Touhami, L’Ht. pp. 257- 264.

Karahan AG. 1992. Obtaining high level diacetyl producer mutants from Streptococcus diacetylactis and determination their phage sensitivity vs wild strains, Ph.D. Thesis, p.118, Ankara University, Turkey.

Kempler GM, Mc Kay LL. 1980. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp diacetylactis. J. Appl. Environ. Microbiol. 39, 927-956.

Kimoto H, Nomura M, Kobayashi M, Okamoto T, Ohmomo S. 2004. Identification and probiotic characteristics of Lactococcus strains from plant materials. J.A.R.Q. 38 (2), 111-117

Leisner JJ, Pot B, Christensen H, Rusul G, Olsen JO, Wee BW, Muhammad K, Ghazali HM. 1999. Identification of Lactic Acid Bacteria from Bo chilli as Malaysian Food Ingredient. Appl. About. Microbiol. 65 (2), 599-605.

Leveau JY, Bourgeois CM. 1980. Techniques d’analyse et de contrôle dans les industries agro alimentaires. Tech et Doc, Lavoisier. 334-353.

Leveau JY, Bouix M, De Roissart H. 1991. La flore lactique. Techniques d’analyse et de contrôle dans les industries agro alimentaires. Tech et Doc, Lavoisier 152-186.

Montel MC, Talon R, Fournaud J, Champomier MC. 1991. A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp from meat. J. Appl. Bacteriol. 70, 469-472.

O’Connor CB, Mezgebu S, Zewde Z. 1993. Improving the efficiency of butter making in Ethiopia. FAO World. Anim. Rev. 50-53.

Parente E, Ricciardi A. 1999. Production, Recovery and Purification of bacteriocins from lactic acid bacteria. Appl. Microbiol. Biotechnol. 52, 628-638. doi:10.1007/s002530051570 PMid:10570809

Peterson SD, Marshall RT, Heymann H. 1990. Peptidase profiling of lactobacilli associated with Cheddar cheese and its application to identification and selection of strains of Cheese-ripening studies. J. Dairy. Sci. 73, 1454-1464.

Sagdic O, Arici M, Simsek O. 2002.Selection of starters for traditional Turkish yayik butter made from yoghurt. Food Microbiol. 19, 303-312. doi:10.1006/fmic.2002.0489

Schieberle PK, Gassenmeier H, Guth AS, Grosch W. 1993. Character impact odor compounds of different kinds of butter. Lebensm. Wiss. Technol. 26, 347-356. doi:10.1006/fstl.1993.1070

Sutherland IW. 1990. Food usage of polysaccharides, in: Biotechnology and Microbial Polysaccharides, Cambridges University Press, Cambridge. 117-125.

Sharpe ME. 1979. Identification of lactic acid bacteria, in: Skinner FA, Lovelock DW (Eds), Identification methods for microbiologists, Academic Press, London, UK. 233-259.

Terzaghi BE, Sandine WE. 1975. Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 29, 807-813.

Ubach TH. 1986. Microbiological quality of Spanich butter and margarines. Ann. Bromatol. 37, 307-313.

Vuillemard JC, Amiot J, Gauthier S. 1986. Evaluation de l’activité protéolytique de bactéries lactiques par une méthode de diffusion sur plaque. Microbiol. Alim. Nutr. 3, 327-332.

Zambou-Ngoufak F, Nour El Noda A, Mbianpo- Tchouanguep F, El-Soda M. 2004. Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft kareish type cheese. African J. Biotechnology 3 (10), 512- 518.

Zhao T., Doyle MP., Berg DE. 2000. Fate of Campylobacter jejuni in butter. J. Food Prot. 63, 120- 122.