Isolation and Characterization of Lactic Acid Bacteria in Traditional Algerian Smen

Hassina Guetarni; Yassine  Hennine; Houcine Serièr

doi:10.56093/aaz.v65i1.172789

Authors

Hassina Guetarni Department of Biology, Faculty of Nature and Life Sciences and Earth Sciences, Bounaama Djilali University of Khemis Miliana, 44225, Ain Defla, Algeria
Yassine Hennine Department of Biology, Faculty of Nature and Life Sciences and Earth Sciences, Bounaama Djilali University of Khemis Miliana, 44225, Ain Defla, Algeria
Houcine Serièr Department of Biology, Faculty of Nature and Life Sciences and Earth Sciences, Bounaama Djilali University of Khemis Miliana, 44225, Ain Defla, Algeria

https://doi.org/10.56093/aaz.v65i1.172789

Keywords:

Milk, smen, lactic acid bacteria, Enterococcus, Lactococcus, Pediococcus

Abstract

Like other fermented dairy products, smen (a kind of traditional salted and fermented butter in Algeria) provides a favorable ecological niche for lactic acid bacteria (LAB). This study aimed to isolate, characterize, and identify LAB present in traditionally prepared Algerian smen. Three smen samples were collected from different regions of the Wilaya of Ain Defla and subjected to phenotypic, biochemical, and physiological analyses. A total of twenty LAB isolates were recovered, belonging to three genera: Enterococcus, Pediococcus, and Lactococcus. The genus Enterococcus was predominant, representing 60% of the isolates, likely due to its strong adaptability to the harsh conditions associated with smen production, including heating, salting, and anaerobic storage. The identified species included Enterococcus faecium, Enterococcus faecalis, Enterococcus malodoratus, Enterococcus dispar, Pediococcus acidilactici, Pediococcus pentosaceus, Lactococcus lactis subsp. lactis, and Lactococcus garvieae. The isolates were further evaluated for key biotechnological traits, with emphasis on acidification capacity and lipolytic activity, both of which are critical to product quality and flavor development. The scientific validation of traditional products such as smen not only supports their safety and functional potential but also facilitates their transformation into standardized, value-added foods. This research contributes to promoting local agro-food expertise and enhancing market opportunities for producers in arid regions.

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