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Microorganisms

Title:		"Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter"
Author(s):		Boussekine R; Bekhouche F; Debaets S; Thierry A; Maillard MB; Falentin H; Pawtowski A; Barkat M; Coton M; Mounier J;
Address:		"Laboratoire de Biotechnologie et Qualite des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Universite Freres Mentouri Constantine 1, Route de Ain-El-Bey, Constantine 25000, Algeria. Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, INRAE, Univ Brest, F-29280 Plouzane, France. STLO, Institut Agro, INRAE, F-35000 Rennes, France"
Journal Title:		Microorganisms
Year:		2022
Volume:		20220329
Issue:		4
Page Number:		-
DOI:		10.3390/microorganisms10040736
ISSN/ISBN:		2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking)
Abstract:		"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"
Keywords:		Smen lactic acid bacteria metabarcoding microbiota volatile organic compounds yeasts;
Notes:		"PubMed-not-MEDLINEBoussekine, Rania Bekhouche, Farida Debaets, Stella Thierry, Anne Maillard, Marie-Bernadette Falentin, Helene Pawtowski, Audrey Barkat, Malika Coton, Monika Mounier, Jerome eng ANR-16-ARM2-0006-01/Agence Nationale de la Recherche/ NA/Ministry of Higher Education and Scientific Research/ Switzerland 2022/04/24 Microorganisms. 2022 Mar 29; 10(4):736. doi: 10.3390/microorganisms10040736"