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

espagnol; castillan. Se aislaron los microorganismos (bacterias aeróbicas, coliformes, bacterias ácido lácticas, bacterias lipolíticas y levaduras) de 20 muestras de "shmen", una mantequilla tradicional del Sahara argelino hecha a partir de lecha de camella. Los valores de pH, acidez, libre, Nacl, sólidos 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), Leuconostoc gelidum (12 cepas) y 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.

anglais. Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of shmen, 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 Lactobacillus plantarum (40 strains), Lactobacillus delbrueckii ssp. bulgaricus (35 strains), Lactococcus lactis ssp. lactis biovar diacetylacti (22 strains), Lactococcus lactis ssp. cremoris (18 strains), Lactobacillus paracasei ssp. paracasei (10 strains), Leuconostoc pseudomesenteroides (9 strains), Leuconostoc gelidum (12 strains) and Enterococcus faecium (35 strains). Yeasts were isolated from all samples (55 isolates). Of these, 40 were identified as Saccharomyces cerevisiae and 15 isolates were identified as Saccharomyces sp.