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Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional dishes as well as in traditional medicine. The pres...

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Autores principales: Boussekine, Rania, Bekhouche, Farida, Debaets, Stella, Thierry, Anne, Maillard, Marie-Bernadette, Falentin, Hélène, Pawtowski, Audrey, Barkat, Malika, Coton, Monika, Mounier, Jérôme
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028027/
https://www.ncbi.nlm.nih.gov/pubmed/35456786
http://dx.doi.org/10.3390/microorganisms10040736
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author Boussekine, Rania
Bekhouche, Farida
Debaets, Stella
Thierry, Anne
Maillard, Marie-Bernadette
Falentin, Hélène
Pawtowski, Audrey
Barkat, Malika
Coton, Monika
Mounier, Jérôme
author_facet Boussekine, Rania
Bekhouche, Farida
Debaets, Stella
Thierry, Anne
Maillard, Marie-Bernadette
Falentin, Hélène
Pawtowski, Audrey
Barkat, Malika
Coton, Monika
Mounier, Jérôme
author_sort Boussekine, Rania
collection PubMed
description In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional dishes as well as in traditional medicine. The present study is aimed at investigating microbial diversity and dynamics during Algerian Smen fermentation using both culture-dependent and culture-independent approaches, as well as by monitoring volatile organic compound production. To reach this goal, fifteen Smen samples (final products) produced in households from different regions in Algeria were collected and analyzed. In addition, microbial and volatile compound dynamics at the different stages of Smen manufacturing were investigated for one Smen preparation. The results showed that Smen is a microbiologically safe product, as all hygiene and safety criteria were respected. The dominant microorganisms identified by both techniques were LAB and yeasts. Lactococcus spp. and Streptococcus thermophilus were the main bacterial species involved in spontaneous raw milk fermentation preceding butter-making, while lactobacilli and enterococci were the only bacteria found to be viable during Smen maturation. Regarding fungal diversity, yeast species were only recovered from two mature Smen samples by culturing, while different species (e.g., Geotrichum candidum, Moniliella sp.) were identified in all samples by the culture-independent approach. Using microbial analysis of a single batch, many of these were found viable during manufacturing. Concerning the volatile profiles, they were highly diverse and characterized by a high prevalence of short chain fatty acids, methylketones, and esters. Correlation analysis between microbial diversity and volatile profiles showed that several yeast (Moniliella sp., K. marxianus) and LAB (e.g., Lactococcus spp., S. thermophilus) species were strongly correlated with one or more volatile organic compound families, including several ethyl esters and methyl ketones that can be linked to pleasant, sweetly floral, fruity, buttery, and creamy odors. This study clearly identified key microorganisms involved in Smen fermentation and maturation that could be used in the future for better fermentation control and improvement of quality attributes.
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spelling pubmed-90280272022-04-23 Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter Boussekine, Rania Bekhouche, Farida Debaets, Stella Thierry, Anne Maillard, Marie-Bernadette Falentin, Hélène Pawtowski, Audrey Barkat, Malika Coton, Monika Mounier, Jérôme Microorganisms Article In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional dishes as well as in traditional medicine. The present study is aimed at investigating microbial diversity and dynamics during Algerian Smen fermentation using both culture-dependent and culture-independent approaches, as well as by monitoring volatile organic compound production. To reach this goal, fifteen Smen samples (final products) produced in households from different regions in Algeria were collected and analyzed. In addition, microbial and volatile compound dynamics at the different stages of Smen manufacturing were investigated for one Smen preparation. The results showed that Smen is a microbiologically safe product, as all hygiene and safety criteria were respected. The dominant microorganisms identified by both techniques were LAB and yeasts. Lactococcus spp. and Streptococcus thermophilus were the main bacterial species involved in spontaneous raw milk fermentation preceding butter-making, while lactobacilli and enterococci were the only bacteria found to be viable during Smen maturation. Regarding fungal diversity, yeast species were only recovered from two mature Smen samples by culturing, while different species (e.g., Geotrichum candidum, Moniliella sp.) were identified in all samples by the culture-independent approach. Using microbial analysis of a single batch, many of these were found viable during manufacturing. Concerning the volatile profiles, they were highly diverse and characterized by a high prevalence of short chain fatty acids, methylketones, and esters. Correlation analysis between microbial diversity and volatile profiles showed that several yeast (Moniliella sp., K. marxianus) and LAB (e.g., Lactococcus spp., S. thermophilus) species were strongly correlated with one or more volatile organic compound families, including several ethyl esters and methyl ketones that can be linked to pleasant, sweetly floral, fruity, buttery, and creamy odors. This study clearly identified key microorganisms involved in Smen fermentation and maturation that could be used in the future for better fermentation control and improvement of quality attributes. MDPI 2022-03-29 /pmc/articles/PMC9028027/ /pubmed/35456786 http://dx.doi.org/10.3390/microorganisms10040736 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Boussekine, Rania
Bekhouche, Farida
Debaets, Stella
Thierry, Anne
Maillard, Marie-Bernadette
Falentin, Hélène
Pawtowski, Audrey
Barkat, Malika
Coton, Monika
Mounier, Jérôme
Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
title Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
title_full Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
title_fullStr Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
title_full_unstemmed Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
title_short Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter
title_sort deciphering the microbiota and volatile profiles of algerian smen, a traditional fermented butter
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028027/
https://www.ncbi.nlm.nih.gov/pubmed/35456786
http://dx.doi.org/10.3390/microorganisms10040736
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