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El Lamti F, Mennane Z, Elmtili N, Mrani Alaoui M. Ethnomedicinal Knowledge and Traditional Methodology for the Preparation of Fermented Butter " Smen" Among the Rural People of Northern Morocco: A Field Study. J Med Food 2024; 27:1133-1139. [PMID: 39239716 DOI: 10.1089/jmf.2024.0087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/07/2024] Open
Abstract
Several rural Moroccan people depend on natural remedies such as Smen (ghee) before visiting a health center due to their low cost and accessibility. However, knowledge of Smen traditional medicine is not documented but rather transferred orally from generation to generation. This is the first qualitative ethnomedicinal study that provides and documents information about the medicinal use of Smen in Northern Morocco. The present study aimed to investigate and gather information on the traditional medicinal practices of using Smen among rural people in Northern Morocco for a document and suggest the exploration of this product and its bioactive compounds in medical applications. The investigation was carried out by conducting individual semistructured interviews with 630 elderly people from March to April 2022. Data were analyzed using descriptive statistics and expressed as a percentage of responses to each question in the survey. The study revealed that 66.5% of the people surveyed were aware of the medical benefits of Smen, which had been passed down from their ancestors. It has been used to treat hemorrhoids, common colds, detoxification, rheumatism, and wound/burn injuries. This study showed that Moroccan's ethnomedicinal knowledge is closely related to Ayurveda, ancient Indian traditional medicine. For centuries, Smen has been used traditionally for medical purposes, just as it has been used in cooking. The diversity of ghee medicinal use in Northern Morocco could contribute to the discovery and development of ghee-based drugs, which have fewer side effects.
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Affiliation(s)
- Fatima El Lamti
- Laboratory of Biology and Health, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
| | - Zakaria Mennane
- Laboratory of Biology and Health, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
| | - Noureddine Elmtili
- Laboratory of Biology and Health, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
| | - Mohammed Mrani Alaoui
- Laboratory of Biology and Health, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
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Senoussi A, Aissaoui-Zitoun O, Chenchouni H, Senoussi S, Saoudi Z, Pediliggieri C, Zidoune MNE, Carpino S. Microbial screening of animal skin bags used in traditional cheesemaking. Int J Food Microbiol 2024; 411:110549. [PMID: 38157636 DOI: 10.1016/j.ijfoodmicro.2023.110549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/19/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
Bouhezza is a traditional Algerian cheese produced and ripened in goatskin bags called Djeld. The aim of this study was to characterize the microbial ecosystem from Djeld (fresh and dried Djeld for making Bouhezza cheese) and the changes introduced by Lben microflora during its preparation and to identify its role in cheesemaking and its safety. Two replicates of fresh and dried skin bags (FS and DS) were sampled and analyzed before and after contact with Lben. The microbiological results showed no pathogens. Skins observed before the addition of Lben were less populated 2.86 and 3.20 log CFU cm-2 than skins examined after the addition of Lben (approximately 6.0 log CFU cm-2), suggesting a potential role of Lben in releasing some microorganisms into the skin during its time in the Djeld. However, an increase in mesophilic lactic acid bacteria and yeasts was observed in Lben after different periods of interaction with the skin. PCR-TTGE revealed the predominance of lactic acid bacteria (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Staphylococcus equorum subsp. linens, Lactococcus cremoris, Streptococcus thermophilus) and a few high-GC-content bacteria (Lacticaseibacillus paracasei, Brevibacterium casei). Transfer of several microbial species was observed between the goatskin bag biofilm and Lben during the overnight interaction. Bands corresponding to Lacticaseibacillus paracasei, Brevibacterium casei, and Lactobacillus delbrueckii subsp. lactis were detected in the fresh skin profile and in Lben after contact with the fresh skin. Lacticaseibacillus paracasei was found in dried skin and Lben after contact with dry skin. Lactobacillus helveticus and Enterococcus faecalis appeared in the Lben profile and persisted in Lben and the biofilm-covered dry skin after interaction. These results demonstrate an exchange of specific microbial populations between goatskin bag biofilm and Lben during the traditional preparation method, suggesting that the diversity of goatskin biofilm contributes to the microbial diversity of Lben used in the production of Bouhezza cheese.
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Affiliation(s)
- Asma Senoussi
- Department of Applied Biology, Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Tebessi - Tebessa, 12002, Tebessa, Algeria; Laboratoire de Nutrition et Technologies Alimentaires (LNTA), Equipe "TEPA", INATAA, University of Constantine 1, 25000 Constantine, Algeria.
| | - Ouarda Aissaoui-Zitoun
- Laboratoire de Génie Agro-Alimentaire (GeniAAl), INATAA, University of Constantine 1, 25000 Constantine, Algeria
| | - Haroun Chenchouni
- Laboratory of Algerian Forests and Climate Change, Higher National School of Forests, 40000 Khenchela, Algeria; Laboratory of Natural Resources and Management of Sensitive Environments 'RNAMS', University of Larbi Ben M'hidi, 04000 Oum El Bouaghi, Algeria.
| | - Sana Senoussi
- Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Ben M'hidi, 04000 Oum El Bouaghi, Algeria
| | - Zineddine Saoudi
- Laboratoire de Génie Agro-Alimentaire (GeniAAl), INATAA, University of Constantine 1, 25000 Constantine, Algeria
| | | | - Mohammed Nasser-Eddine Zidoune
- Laboratoire de Nutrition et Technologies Alimentaires (LNTA), Equipe "TEPA", INATAA, University of Constantine 1, 25000 Constantine, Algeria
| | - Stefania Carpino
- Department of Central Inspectorate for Fraud Repression and Quality Protection of the Agri-food Products and Foodstuffs (ICQRF), Laboratory of Perugia, 06128 Perugia, Italy
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Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Sarhir ST, Belkhou R, Bouseta A, Hayaloglu AA. Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. FERMENTATION 2022. [DOI: 10.3390/fermentation8120743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.
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Tsouli Sarhir S, Amanpour A, Bouseta A, Selli S. Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Salwa Tsouli Sarhir
- Laboratory of Biotechnology, Environment, Agri‐food, and Health Sidi Mohamed Ben Abdellah University Fez Morocco
| | - Asghar Amanpour
- Department of Nutrition and Dietetics, Faculty of Health Sciences Biruni University Istanbul Turkey
| | - Amina Bouseta
- Laboratory of Biotechnology, Environment, Agri‐food, and Health Sidi Mohamed Ben Abdellah University Fez Morocco
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences Cukurova University Adana Turkey
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Mechaala S, Bouatrous Y, Adouane S. First report on the molecular characterization and the occurrence of extended‐spectrum β‐lactamase producing
Enterobacteriaceae
in unpasteurized bovine's buttermilk. J Food Saf 2021. [DOI: 10.1111/jfs.12949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sara Mechaala
- Department of Natural Sciences and Life Mohamed Khider University Biskra Algeria
- Laboratory of Genetics, Biotechnology, and Valorization of Bio‐resources (GBVB), Faculty of Exact Sciences and Sciences of Nature and Life Mohamed Khider University Biskra Algeria
| | - Yamina Bouatrous
- Department of Natural Sciences and Life Mohamed Khider University Biskra Algeria
- Laboratory of Genetics, Biotechnology, and Valorization of Bio‐resources (GBVB), Faculty of Exact Sciences and Sciences of Nature and Life Mohamed Khider University Biskra Algeria
| | - Selma Adouane
- Laboratory of Genetics, Biotechnology, and Valorization of Bio‐resources (GBVB), Faculty of Exact Sciences and Sciences of Nature and Life Mohamed Khider University Biskra Algeria
- Department of Agricultural Sciences Mohamed Khider University Biskra Algeria
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Eze CM, Aremu KO, Alamu EO, Okonkwo TM. Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt. Food Sci Nutr 2021; 9:5477-5492. [PMID: 34646518 PMCID: PMC8498063 DOI: 10.1002/fsn3.2507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 07/18/2021] [Accepted: 07/21/2021] [Indexed: 11/21/2022] Open
Abstract
This study aimed to produce short set yoghurt with different stabilizers at different concentrations and determine the effects of the stabilizers and length of fermentation on the nutritional, microbiological, and sensory properties of short set yoghurt. Stabilized yoghurt samples were produced using 0%, 0.5%, and 1.0% concentrations of carboxyl methylcellulose (CMC), corn starch, and gum acacia with different fermentation periods (1-5 hr), respectively. Samples were analyzed for the proximate, physicochemical, microbial, and sensory properties using standard laboratory methods. Results showed that an increase in stabilizer concentration and fermentation time decreased the moisture content but increased the total solids, protein, fat, ash, sugars, pH level, and total titratable acidity. The viscosity of the yoghurt samples significantly (p < .05) increased with the addition of stabilizers (1.48 ± 0.03 cP to 275.57 ± 4.08 cP), with CMC having the highest increase (p < .05) and gum acacia the least. However, the lactic acid production reduced as the concentration of stabilizers increased but showed an increase with fermentation time. The total viable count (TVC) reduced significantly (p < .05) with an increase in the concentration of stabilizer and fermentation time. Hence, short set yoghurt samples containing CMC yielded highest protein (0.5%), fat (1.0%), and ash contents (1.0%). Yoghurt samples produced with a 1.0% concentration of gum acacia gave an optimum pH (0.5%), TTA, mouthfeel, appearance, flavor, and taste. In contrast, yoghurt produced with corn starch produced the most desirable overall acceptability, viscosity, total solids at 1.0%, and TVC (at 0.5%) concentration.
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Affiliation(s)
- Chinazom Martina Eze
- Department of Food Science and TechnologyUniversity of NigeriaNsukkaEnugu StateNigeria
| | - Kehinde Oludayo Aremu
- Department of Food Science and TechnologyUniversity of NigeriaNsukkaEnugu StateNigeria
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences LaboratoryInternational Institute of Tropical Agriculture (IITA), Southern Africa HubChelstoneLusakaZambia
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Sarhir ST, Amanpour A, Bouseta A, Selli S. Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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TADJINE D, BOUDALIA S, BOUSBIA A, GUEROUI Y, SYMEON G, MEBIROUK BOUDECHICHE L, TADJINE A, CHEMMAM M. Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.00620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Sarhir ST, Amanpour A, Bouseta A, Selli S. Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3836-3845. [PMID: 31413409 PMCID: PMC6675861 DOI: 10.1007/s13197-019-03854-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2019] [Accepted: 05/26/2019] [Indexed: 11/26/2022]
Abstract
Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this study, aroma compounds were extracted by four different methods. According to the sensory analysis, solvent-assisted flavor evaporation exhibited the most representative and reproducible method of Lben matrices. In general, a total of 24 volatile compounds were found for the first time in Lben, including aldehyde, alcohols, acids, esters, and ketones. The Lben characteristic aroma was characterized by 15 odour-active compounds using the application of the aroma extract dilution analysis. On the basis of flavor dilution (FD) results, butanoic acid (FD = 1024, ripened cheese), acetoin (FD = 512, buttery-creamy), 2-heptanol (FD = 512, fatty) and hexanoic acid (FD = 512, cheesy-goat) were the most powerful key odorants in Lben.
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Affiliation(s)
- Salwa Tsouli Sarhir
- Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, Sidi Mohamed Ben Abdellah University, B.P. 1796, Atlas, Fez, Morocco
| | - Armin Amanpour
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey
| | - Amina Bouseta
- Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences, Sidi Mohamed Ben Abdellah University, B.P. 1796, Atlas, Fez, Morocco
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey
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13
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Ghosh T, Beniwal A, Semwal A, Navani NK. Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products. Front Microbiol 2019; 10:502. [PMID: 30972037 PMCID: PMC6444180 DOI: 10.3389/fmicb.2019.00502] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Accepted: 02/27/2019] [Indexed: 12/15/2022] Open
Abstract
Gut microbes and their metabolites maintain the health and homeostasis of the host by communicating with the host via various biochemical and physical factors. Changing lifestyle, chronic intake of foods rich in refined carbohydrates and fats have caused intestinal dysbiosis and other lifestyle-based diseases. Thus, supplementation with probiotics has gained popularity as biotherapies for improving gut health and treating disorders. Research shows that probiotic organisms enhance gastrointestinal health, immunomodulation, generation of essential micronutrients, and prevention of cancer. Ethnically fermented milk and dairy products are hotspots for novel probiotic organisms and bioactive compounds. These ethnic fermented foods have been traditionally prepared by indigenous populations, and have preserved unique microflora for ages. To apply these unique microflora for amelioration of human health, it is important that probiotic properties of the bacterial species are well studied. Majority of the published research and reviews focus on the probiotic organisms and their properties, fermented food products, isolation techniques, and animal studies with their health pathologies. As a consequence, there is a dearth of information about the underlying molecular mechanism behind probiotics associated with ethnically prepared dairy foods. This review is targeted at stimulating research on understanding these mechanisms of bacterial species and beneficial attributes of ethnically fermented dairy products.
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Affiliation(s)
| | | | | | - Naveen Kumar Navani
- Chemical Biology Lab, Department of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, India
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Abstract
The spontaneous fermentation of butter produces a highly fragrant product called smen. The short chain fatty acids (C4 to C10) have been traditionally considered the main aromas of this product but our work on the volatile fraction characterisation using SPME GC/MS showed that other products may also be important. Indeed, 183 different volatile compounds were detected belonging mainly to carboxylic acids, esters, ketones, nitrogen compounds and terpenes. However, only 19 compounds were common to more than 50% of the samples. These include short chain fatty acids (C4 to C10), their esters and short chain methylketones (C5 to C11). Despite their high levels in all samples, the amounts of C4 to C10 free fatty acids could not explain the differences in preparation and consumer appreciation of the samples. In contrast, the levels and nature of some methylketones and esters, particularly butanoic and hexanoic ethyl esters and 2-pentanone, seem to better reflect the effects of salt, thyme, acidity and consumer preferences.
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15
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Wilson RT. Traditional milk processing and value-added dairy products in selected Arab countries. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12399] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Kasmi M, Hamdi M, Trabelsi I. Eco-friendly process combining physical-chemical and biological technics for the fermented dairy products waste pretreatment and reuse. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2017; 75:39-47. [PMID: 28067644 DOI: 10.2166/wst.2016.477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Residual fermented dairy products resulting from process defects or from expired shelf life products are considered as waste. Thus, dairies wastewater treatment plants (WWTP) suffer high input effluents polluting load. In this study, fermented residuals separation from the plant wastewater is proposed. In the aim to meet the municipal WWTP input limits, a pretreatment combining physical-chemical and biological processes was investigated to reduce residual fermented dairy products polluting effect. Yoghurt (Y) and fermented milk products (RL) were considered. Raw samples chemical oxygen demand (COD) values were assessed at 152 and 246 g.L-1 for Y and RL products, respectively. Following the thermal coagulation, maximum removal rates were recorded at 80 °C. Resulting whey stabilization contributed to the removal rates enhance to reach 72% and 87% for Y and RL samples; respectively. Residual whey sugar content was fermented using Candida strains. Bacterial growth and strains degrading potential were discussed. C. krusei strain achieved the most important removal rates of 78% and 85% with Y and RL medium, respectively. Global COD removal rates exceeded 93%.
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Affiliation(s)
- Mariam Kasmi
- Laboratory of Wastewater Treatment, Water Researches and Technologies Center(CERTE), University of Carthage, Tourist route, Soliman, BP 273-8020, Tunisia E-mail:
| | - Moktar Hamdi
- Laboratoire d'Ecologie et de Technologie Microbienne LETMI, Institut National des Sciences Appliquées et de Technologie (INSAT), Centre Urbain Nord, Tunis Cedex BP 676-1080, Tunisia
| | - Ismail Trabelsi
- Laboratory of Wastewater Treatment, Water Researches and Technologies Center(CERTE), University of Carthage, Tourist route, Soliman, BP 273-8020, Tunisia E-mail:
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Layada S, Benouareth DE, Coucke W, Andjelkovic M. Assessment of antibiotic residues in commercial and farm milk collected in the region of Guelma (Algeria). INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2016. [DOI: 10.1186/s40550-016-0042-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Benkerroum N. Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means. Compr Rev Food Sci Food Saf 2016; 15:801-826. [PMID: 33401839 DOI: 10.1111/1541-4337.12212] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 04/23/2016] [Accepted: 04/27/2016] [Indexed: 12/15/2022]
Abstract
Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA-producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy-borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well-documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures.
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Affiliation(s)
- Noreddine Benkerroum
- Inst. Agronomique et Vétérinaire Hassan II, Dépt. des Sciences Alimentaires et Nutritionnelles, BP 6202, Instituts, 10101-Rabat, Morocco
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Gebreselassie N, Abrahamsen RK, Beyene F, Abay F, Narvhus JA. Chemical composition of naturally fermented buttermilk. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12236] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Negussie Gebreselassie
- Department of Chemistry, Biotechnology and Food Science; Faculty of Veterinary Medicine and Biosciences; The Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
- Department of Food Sciences; Mekelle University; Mekelle Tigray Ethiopia
| | - Roger K. Abrahamsen
- Department of Chemistry, Biotechnology and Food Science; Faculty of Veterinary Medicine and Biosciences; The Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
| | | | - Fetien Abay
- Department of Food Sciences; Mekelle University; Mekelle Tigray Ethiopia
| | - Judith A. Narvhus
- Department of Chemistry, Biotechnology and Food Science; Faculty of Veterinary Medicine and Biosciences; The Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
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Fguiri I, Ziadi M, Atigui M, Ayeb N, Arroum S, Assadi M, Khorchani T. Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12226] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Imen Fguiri
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Manel Ziadi
- Laboratory of Microbial Ecology and Technology (LETMi); National Institute of Applied Sciences and Technology (INSAT); BP 876 1080 Tunis Tunisia
| | - Moufida Atigui
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Naziha Ayeb
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Samira Arroum
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Mouna Assadi
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
| | - Touhami Khorchani
- Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine); 4119 Médenine Tunisia
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Kussaga JB, Jacxsens L, Tiisekwa BP, Luning PA. Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2154-2169. [PMID: 24425418 DOI: 10.1002/jsfa.6575] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 01/08/2014] [Accepted: 01/15/2014] [Indexed: 06/03/2023]
Abstract
This study seeks to provide insight into current deficiencies in food safety management systems (FSMS) in African food-processing companies and to identify possible strategies for improvement so as to contribute to African countries' efforts to provide safe food to both local and international markets. This study found that most African food products had high microbiological and chemical contamination levels exceeding the set (legal) limits. Relative to industrialized countries, the study identified various deficiencies at government, sector/branch, retail and company levels which affect performance of FSMS in Africa. For instance, very few companies (except exporting and large companies) have implemented HACCP and ISO 22000:2005. Various measures were proposed to be taken at government (e.g. construction of risk-based legislative frameworks, strengthening of food safety authorities, recommend use of ISO 22000:2005, and consumers' food safety training), branch/sector (e.g. sector-specific guidelines and third-party certification), retail (develop stringent certification standards and impose product specifications) and company levels (improving hygiene, strict raw material control, production process efficacy, and enhancing monitoring systems, assurance activities and supportive administrative structures). By working on those four levels, FSMS of African food-processing companies could be better designed and tailored towards their production processes and specific needs to ensure food safety.
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Affiliation(s)
- Jamal B Kussaga
- Department of Food Science and Technology, Faculty of Agriculture, Sokoine University of Agriculture, Morogoro, Tanzania; Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent, 9000, Ghent, Belgium
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Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products. J DAIRY RES 2014; 81:193-201. [DOI: 10.1017/s0022029914000119] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this study we identified Lactococcus lactis subsp. lactis, Lc. lactis subsp. lactis biovar diacetylactis, Kluyveromices lactis and Saccharomyces cerevisiae as the dominant microorganisms of traditional Moroccan acid-alcoholic fermented milk named Lben. The low pH (3·8±0·3), lactose (16·8±3·4 mg/l) and lactic acid (8·16±0·6 mg/l) content indicated that a strong fermentation occurred in the traditional product which was also characterised by the substantial presence of ethanol and typical volatile carbonyl compounds (i.e., acetoin, diacetyl and acetaldehyde). Microbiological analyses of experimental Lben manufactured with selected strains (isolated from the traditional product) of Lc. lactis subsp. lactis and Lc. lactis subsp. lactis biovar. diacetylactis alone (batch A) and in combination with enzymatic extract of a K. lactis strain (batch B) indicated a good effectiveness of the starters employed (∼1010 CFU/g of lactococci after 8 h of incubation) and a significant effect of the yeast enzyme extract on lactococci viability. Despite slight changes in the physicochemical characteristics of the two Lben during the 15 d storage period, volatile compounds (i.e. ethanol, acetaldehyde, diacetyl and acetoin) were consistently higher in batch B. Moreover, sensorial analysis performed after 15 d of storage, highlighted higher odour and flavour intensity, vegetable odour and viscosity in batch B while batch A displayed higher astringency.
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Zantar S, Yedri F, Mrabet R, Laglaoui A, Bakkali M, Zerrouk MH. Effect ofThymus vulgarisandOriganum compactumessential oils on the shelf life of fresh goat cheese. JOURNAL OF ESSENTIAL OIL RESEARCH 2014. [DOI: 10.1080/10412905.2013.871673] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Benkerroum N. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/j.1541-4337.2012.00215.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Noreddine Benkerroum
- Inst. Agronomique et Vétérinaire Hassan II; Dépt. des Sciences Alimentaires et Nutritionnelles; BP 6202, Instituts; 10101-Rabat; Morocco
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Bendimerad N, Kihal M, Berthier F. Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0063-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Achemchem F, Cebrián R, Abrini J, Martínez-Bueno M, Valdivia E, Maqueda M. Antimicrobial characterization and safety aspects of the bacteriocinogenic Enterococcus hirae F420 isolated from Moroccan raw goat milk. Can J Microbiol 2012; 58:596-604. [PMID: 22471967 DOI: 10.1139/w2012-027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The F420 strain, isolated from raw goat milk and identified as Enterococcus hirae, was selected because of its strong activity against gram-positive bacteria, including Listeria monocytogenes. Interestingly, the F420 strain lacks the virulence genes and decarboxylase activity of histidine, lysine, and ornithine, and it is susceptible to 11 of 14 tested antibiotics, including vancomycin. The antimicrobial compounds produced by E. hirae F420 strain showed high resistance to heat treatment and to acidic and basic pHs. The MALDI-TOF mass spectrometry analysis coupled with the sequence of peptide and structural gene analysis of one of the purified enterocins showed 100% identity with enterocin P (EntP), previously described in E. faecium strains. The structural gene for EntP is located on a plasmid of 65 kb. Other enterocins with molecular mass higher than 7 kDa were also detected. This is the first report of the production of EntP by E. hirae species naturally occurring in foods. The biotechnological characteristics of the F420 strain and its enterocins indicate their potential for application in the control of L. monocytogenes and other undesirable bacteria in food systems.
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Affiliation(s)
- F Achemchem
- Equipe de Biotechnologie, Energie et Environnement, Ecole Supérieure de Technologie, Université Ibn Zohr, Agadir, Morocco
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Rehaiem A, Martínez B, Manai M, Rodríguez A. Technological Performance of the Enterocin A Producer Enterococcus faecium MMRA as a Protective Adjunct Culture to Enhance Hygienic and Sensory Attributes of Traditional Fermented Milk ‘Rayeb’. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0501-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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ALEGRÍA ÁNGEL, FERNÁNDEZ MARÍAELENA, DELGADO SUSANA, MAYO BALTASAR. Microbial characterisation and stability of a farmhouse natural fermented milk from Spain. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00601.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Idoui T, Benhamada N, Leghouchi E. Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows’ milk in East Algeria. GRASAS Y ACEITES 2010. [DOI: 10.3989/gya.110209] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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SAMET-BALI OLFA, BELLILA AMOR, AYADI MOHAMEDALI, MARZOUK BRAHIM, ATTIA HAMMADI. A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2009.00546.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Samet-Bali O, Ayadi M, Attia H. Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.11.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Ouadghiri M, Vancanneyt M, Vandamme P, Naser S, Gevers D, Lefebvre K, Swings J, Amar M. Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk ‘lben’. J Appl Microbiol 2009; 106:486-95. [DOI: 10.1111/j.1365-2672.2008.04016.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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KIRAZCI AYSEGUL, JAVIDIPOUR ISSA. Some chemical and microbiological properties of ghee produced in Eastern Anatolia. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00402.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Achemchem F, Abrini J, Martínez-Bueno M, Valdivia E, Maqueda M. Control of Listeria monocytogenes in goat's milk and goat's jben by the bacteriocinogenic Enterococcus faecium F58 strain. J Food Prot 2006; 69:2370-6. [PMID: 17066915 DOI: 10.4315/0362-028x-69.10.2370] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The bacteriocinogenic Enterococcus faecium F58 strain, a natural goat's jben cheese isolate, lacks decarboxylase activity involved in most biogenic amine formation. It was also sensitive to 13 antibiotics assayed and free of virulence and vancomycin resistance genes. The F58 strain reached the stationary phase after 12 h of growth in sterile goat's milk, and the production of enterocin F-58 (Ent L50) was first detected after 48 h (400 AU/ml), thereafter remaining stable up to 5 days. The effectiveness of the F58 strain in controlling Listeria monocytogenes serovar 4b in reduced fat and whole goat's milk, and in goat's jben has been examined. Coculture experiments of F58-L. monocytogenes in both types of milk demonstrated that listeriae were not eliminated, although reductions by 1 to 4 log units were found. Nevertheless, when the F58 strain was previously inoculated in whole milk and left to grow for 12 h before contamination, the pathogen was completely eliminated after 130 h of coculture. Production of jben cheese contaminated with L. monocytogenes prior to packaging, using preparations of F58-producer strain, caused a significant decrease in the number of viable listeriae, which were undetectable after 1 week of cheese storage at 22 degrees C. Altogether, results from this study suggest that E. faecium F58 strain may be used as an adjunct culture in cheese to control contamination and growth of L. monocytogenes by in situ enterocin production, thus providing an additional hurdle to enhance control of this pathogen.
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Affiliation(s)
- Fouad Achemchem
- Département de Biologie, Laboratoire de Biologie et Santé, Faculté des Sciences, Université Abdelmalek Essaâdi, Tétouan, Morocco
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Ouadghiri M, Amar M, Vancanneyt M, Swings J. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben). FEMS Microbiol Lett 2005; 251:267-71. [PMID: 16168579 DOI: 10.1016/j.femsle.2005.08.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2005] [Revised: 06/09/2005] [Accepted: 08/09/2005] [Indexed: 11/19/2022] Open
Abstract
The bacterial diversity occurring in traditional Moroccan soft white cheese, produced in eight different regions in Morocco, was studied. A total of 164 lactic acid bacteria were isolated, purified and identified by whole-cell protein fingerprinting and rep-PCR genomic fingerprinting. The majority of the strains belonged to the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus. Sixteen species were identified: Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus brevis, Lactobacillus buchneri, Lactococcus lactis, Lactococcus garvieae, Lactococcus raffinolactis, Leuconostoc pseudomesenteroides, Leuconostoc mesenteroides, Leuconostoc citreum, Eterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus saccharominimus and Streptococcus sp.
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Affiliation(s)
- Mouna Ouadghiri
- Laboratoire de Microbiologie et Biologie Moléculaire, Centre National pour la Recherche Scientifique et Technique, Laboratory of microbiology and Molecular Biology (LMBM), 52. bd Omar Ibn Khattab, BP 8027-10102 Agdal, Rabat, Morocco
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Karababa E, Develi Isikli N. Pekmez: A Traditional Concentrated Fruit Product. FOOD REVIEWS INTERNATIONAL 2005. [DOI: 10.1080/87559120500222714] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Achemchem F, Martínez-Bueno M, Abrini J, Valdivia E, Maqueda M. Enterococcus faeciumF58, a bacteriocinogenic strain naturally occurring in Jben, a soft, farmhouse goat's cheese made in Morocco. J Appl Microbiol 2005; 99:141-50. [PMID: 15960674 DOI: 10.1111/j.1365-2672.2005.02586.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS Characterization of Ent F-58 produced by Enterococcus faecium strain F58 isolated from Jben, a soft, farmhouse goat's cheese manufactured without starter cultures. METHODS AND RESULTS E. faecium strain F58 was isolated because of its broad inhibitory spectrum, including activity against food-borne pathogenic and spoilage bacteria. The antimicrobial substance was produced during the growth phase, with maximum production after 16-20 h of incubation at 30 degrees C, and was stable over a wide pH range (4-8) and at high temperatures (5 min at 100 degrees C). The enterocin was purified to homogeneity using cation exchange and hydrophobic interaction on C-18 and reverse-phase high-performance liquid chromatography. The activity was eluted as two individual active fractions (F-58A and F-58B) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analysis showed masses of 5210.5 and 5234.3 Da respectively. Both peptides were partially sequenced by Edman degradation, and amino-acid sequencing revealed high similarity with enterocin L50 (I). PCR-amplified fragments containing the structural genes for F-58 A and B were located in a 22-kb plasmid harboured by this strain. We verified that it also holds the structural gene for P-like enterocin. CONCLUSION E. faecium strain F58 from Jben cheese, a producer of enterocin L50, exerts an inhibitory effect against strains of genera such as Listeria, Staphylococcus, Clostridium, Brochothrix and Bacillus. Enterocin was characterized according to its functional and biological properties, purification to homogeneity and an analysis of its amino acid and genetic sequences. SIGNIFICANCE AND IMPACT OF THE STUDY E. faecium strain F58 is a newly discovered producer of enterocin L50, the biotechnological characteristics of which indicate its potential for application as a protective agent against pathogens and spoilage bacteria in foods.
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Affiliation(s)
- F Achemchem
- Departamento de Microbiología, Facultad de Ciencias, Universidad de Granada, Spain
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