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Volume 07
Advances in Crop Science and Technology
ISSN: 2329-8863
Agri 2019
August 15-16, 2019
August 15-16, 2019 | Rome, Italy
14
th
International Conference on
Agriculture & Horticulture
Algerian fermented butter “
Smen/Dhan
”: lipolytic flora composition and comparative study of their
lipase production
Belhoula N., Boussekine R., Merabti R
and
Bekhouche F
University of Brothers Mentouri, Algeria
I
n Algeria, traditional dairy products are prepared according to know-how inherited by rural women.These products are
part of the Algerian heritage and have a great cultural and economic importance. Among these foods, fermented butter
"
Smen/Dhan
" prepared from fresh butter according to different processes. During the maturation, the product develops
organoleptic and nutritional qualities whose lipolysis is the mainmechanism of this transformation and this activity could
arise from the microbial cells. The aim of this work is the search and isolation of lipase-producing microbial strains from
the "
Smen/Dhan
" and evaluates their potential. Isolation of lipolytic strains was realized from five samples of fermented
butter obtained with different preparation methods and the storage times (years): 1 (E1), 3 (E2), 23 (E3), 5 (E4) and,
10 (E5). Samples were collected from different areas of Algeria (El-Oued, Sétif, Jijel and Béjaïa). To obtain a diversity
of lipolytic flora, we have used several culture media (Ordinary Nutrient Agar, Man Rogosa Sharp agar, Terzaghi agar,
Sabouraud Dextrose agar). These entire mediums are added with olive oil and / or Tween 80 to make them selective. The
incubation was carried out at 37 °C for 5 days. The strains obtained are classified with her potential activity. Titration is
the method used to estimate of the free fatty acids or lipase activity. 95 strains were selected for their lipolytic activity and
classified as bacteria. 29 strains producing lipases: were preselected for their ability to develop a high lysis height on the
agar medium.They are Gram+, catalase +, immobile and unpopulated and cocci (04), rods (04) and filamentous (21).This
shows that different preparation methods and storage times of these five products have effects on their microbial counts.
After a hierarchical ascending classification, six strains (SG5, BG14, SG9, SG26, SG25, and SS46) were screened for their
ability to produce high levels of extracellular lipases independently on the nature of the lipid substrate in the medium.
Bekhouche.farida@umc.edu.dzAdv Crop Sci Tech 2019, Volume 07