Fermented Butter Research Articles

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. Lactococcus lactis as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, L. lactis has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, L. lactis is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of L. lactis in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS).

Fermented butter aroma for plant-based applications.

Plant-based dairy alternatives are gaining increasing interest, e.g. alternatives to yoghurt, cheese, and butter. In all these products butter flavor (diacetyl+acetoin) plays an important role. We previously have reported efficient butter flavor formation from low value dairy side streams using a dairy isolate of Lactococcus lactis deficient in lactate dehydrogenase. Here, we have tested the ability of this strain, RD1M5, to form butter flavor in plant milks based on oat and soy. We found that oat milk, with its high sugar content, supported more efficient production of butter aroma, when compared to soy milk. When supplemented with glucose, efficient butter aroma production was achieved in soy milk as well. We also carried out an extended adaptive laboratory evolution of the dairy strain in oat milk. After two months of adaptation, we obtained a strain with enhanced capacity for producing butter aroma. Despite of its high sugar content, RD1M5 and its adapted version only metabolized approximately 10% of the fermentable sugars available in the oat milk, which we found was due to amino acid starvation and partly starvation for vitamins. The study demonstrates that dairy cultures have great potential for use in plant-based fermentations.

MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW

Milk is an important source of energy and a wide range of vital nutrients, but can also harbor a variety of microorganisms that can be important sources of foodborne diseases. Storage conditions and poor processing of raw milk can lead to spoilage and reduced food safety. Indeed, the role of milk fermentation is to mitigate the impact of these conditions by enhancing shelf life and food safety. Traditional fermented dairy products are widely distributed in Morocco and rely on product specific microbiota responsible for texture, aroma and flavor. Therefore, the knowledge of indigenous microbiota of Moroccan raw milk and fermented dairy products can be of great interest in preservation of Moroccan traditional dairy products. The traditional dairy products included in this review are Lben (a fermented milk), Rayeb (a coagulated fermented milk), Zebda beldiya (a raw fresh butter), Smen (a fermented butter), and Jben (a fresh cheese). Other products were referred as Lfrik (a fermented camel milk) and Klila (a hard cheese). Little information is available on the general characteristics and processing practices of these traditional fermented dairy products. Therefore, this review will provide a brief overview of available data about artisanal dairy products preparation, and physicochemical and microbiological characteristics.

Quantitative Analysis of Lactone Enantiomers in Butter and Margarine through the Combination of Solvent Extraction and Enantioselective Gas Chromatography-Mass Spectrometry.

We quantified the enantiomeric distributions of δ- and γ-lactones in butter, fermented butter, and margarine through the combination of solvent extraction and enantioselective gas chromatography-mass spectrometry. The main lactones in butter and fermented butter comprised (R)-δ-decalactone, (R)-δ-dodecalactone, (R)-δ-tetradecalactone, (R)-δ-hexadecalactone, and (R)-γ-dodecalactone. In contrast, margarine samples consisted of only δ-decalactone and δ-dodecalactone in racemic forms, indicating that synthetic aroma chemicals were added to margarine. After heat treatment, 13 types of lactones were detected in butter and fermented butter. In heated butter and fermented butter, major δ-lactones in the (R)-form were abundant, but only δ-octalactone in the (S)-form was detected. In contrast, γ-dodecalactone (main γ-lactone in the heated samples) was abundant in the (R)-form, whereas other γ-lactones were detected in the racemic form. These results suggested that the major lactones in dairy products are in the (R)-form. Furthermore, the heat treatment affected the enantiomeric distribution of lactones in butter and fermented butter.

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 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.

Effect of foliar application of fungicides, Neem extract and Butter Milk on yellow rust, plant growth and yield parameters of wheat

Ever dynamic Puccinia striiformis f.sp. tritici, evolving into new virulences has led to frequent breakdown of resistance in wheat varieties in Punjab. Therefore, timely and need based application of fungicides to manage yellow rust of wheat is very important. Azoxystrobin + difenoconazole 325 SC, azoxystrobin + cyproconazole 280 SC, azoxystrobin + tebuconazole 320 SC, pyraclostrobin + epoxiconazole 175 SE, tebuconazole 25 EC each @ 0.1%, captan + hexaconazole 75 WP@ 0.3% and trifloxistrobin + tebuconazole 75 WG @ 0.6% proved highly effective and gave almost complete control of yellow rust and inhibited sporulation in trials conducted during 2016–17 and 2017–18 crop season. An increase of up to 30.2 per cent in thousand grain weight and 40.2 per cent in grain yield was observed with these fungicidal treatments. Improved plant growth attributes like tillering and plant height was also observed along with disease control. The efficacy of neem leaf extract, fermented butter milk and neem leaf extract + fermented butter milk was low as compared to fungicides. However, being indigenous home production, it resulted in highest cost-benefit ratio i.e. 1: 11.86. Maximum thousand grain weight of 45.6g and yield of 57.03q/ha was observed in azoxystrobin+difenoconazole 325 SC, which was 30.2 and 40.3 per cent more than control, respectively.

Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor evaporation (SAFE) extraction methods prior to gas chromatography–mass spectrometry–olfactometry (GC–MS–O) in order to characterize key compounds in Smen. According to the representativeness tests, both SAFE and PTE aromatic extracts gave satisfactory similarity and intensity scores and were representative aromatic extracts, being similar to the Smen reference odor. Thirty-four volatile compounds were identified in Smen including acids, alcohols, esters, and ketones. Aroma extract dilution analysis (AEDA) was applied to characterize potent odorants, and odor activity values (OAVs) were calculated to authenticate these compounds. Twenty-two and nineteen aroma-active compounds were revealed by SAFE and PTE methods, respectively, with flavor dilution (FD) factors ranging from 4 to 4096, and OAVs between 1 and 3359. Ethyl butanoate, ethyl lactate, ethyl hexanoate, butanoic acid, and hexanoic acid were the main potent odorants in Smen, producing fruity-rose, creamy-whey, overripe fruit, ripened cheese, and rancid buttery/soapy odors, respectively. Therefore, SAFE and PTE methods were not only representative, but also complementary for elucidating potent aroma compounds of Smen.

Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria

Algerian Smen/Dhan is an ethnic dairy product which is a traditional fermented butter made from whole raw milk by empirical methods. This product constitutes a significant part of the Algerian diet and represents a gastronomical heritage that need to be preserved and protected. The aim of the present study was to investigate the place and use of this product in the Algerian culture as well as to identify the traditional methods used for its preparation. A survey was conducted on 880 households in the South and East of Algeria. The results revealed that 96.47% of the surveyed population knew what Smen/Dhan was, 75.22% consumed it and 47.61% prepared it at home. Concerning the production method, raw milk (cow, goat and/or sheep milk) is spontaneously fermented until coagulation. Then, the obtained coagulum (Raib) is churned with different tools to obtain the butter used for Smen/Dhan preparation. Then, two different preparation modes are used depending on the surveyed regions. Households from Batna, Khenchela and Setif proceed directly with butter salting while in the Biskra, Jijel, El Oued and Ouargla regions, a different process is used which first involves a heat-treatment of the butter followed by the addition of one or more ingredients. After packing in a traditional ceramic container (Ezzir) and other containers, a maturation step is applied with a long duration varying from one month to several years. This product is consumed as an additive to enhance the taste and aroma of some traditional dishes (couscous/other) and is also used in traditional medicine.

Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect ( Bixa orellana L .)

This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into six formulations, involving two treatments: butter/bixin/isolate probiotic (IPBB); butter/bixin/commercial probiotic (CPBB) and four controls: butter/isolate probiotic (IPB); butter/commercial probiotic (CPB); butter/bixin (BB); and butter (B). In the IPBB and CPBB formulations, the L. casei count was ≥ 6 log CFU/g up to 74 and 69 days of storage at 4°C, respectively. The TBARS values, peroxide index, acidity, and short-chain fatty acids showed an increase during storage for all formulations. The acceptability index was higher than 75%. The concentration of bixin did not affect the viability of the strains, nor did it influence the physicochemical aspects and acceptability of the product. Practical applications Fermented butter can be produced with the use of bixin (natural antioxidant), found in the seeds of annatto. Moreover, based on the regression models, it was found that the butter/bixin/isolate probiotic (IPBB) and butter/bixin/commercial probiotic (CPBB) formulations can be considered probiotic up to 74 and 69 days of storage, respectively, considering the concentration of ≥ 6 log CFU/g.

Effects of Heat Treatment on Lactone Content of Butter and Margarine.

The lactone content of butter, fermented butter, and margarine was compared using gas chromatography-mass spectrometry. The main lactones in butters and fermented butters consisted of δ-decalactone, δ-dodecalactone, δ-tetradecalactone, δ-hexadecalactone, and γ-dodecalactone. In contrast, the main lactones in margarines were δ-decalactone and δ-dodecalactone. The total lactone content in butters and fermented butters increased by approximately two-fold upon heat treatment, whereas, heat treatment did not affect the lactone content in margarine. The changes in lactone content caused by heat treatment were greater in fermented butters than in butters. These findings suggested that the fermentation process could increase lactone or lactone precursor content in butter.

Aroma profile of a traditionally fermented butter (smen).

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.

Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter

The primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by Lactobacillus helveticus fermented cream. The incorporation of putative probiotic – the L. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. Changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of L. helveticus in cream were focused in this research. Fermented butter (LH-butter) was produced by churning the cream that was fermented by lactobacilli at 37°C for 24h. Physicochemical analysis, proximate analysis and rheology properties of LH-butter were compared with butter produced using unfermented cream (control). LH-butter showed a significantly (P<0.05) higher fat content and acid value; lower moisture and ash; and was softer than the control. Cream fermentation modified nutritional and textural properties of butter in which LH-butter contained higher health beneficial unsaturated fatty acids than the control and thus rendered the product softer. Its enrichment with probiotics could thus further enhance its functional property.

ДОСЛІДЖЕННЯ БІОЛОГІЧНОЇ ЦІННОСТІ АЛЬБУМІНОВОГО СИРУ УРДА

The aim of study was to investigate the stability of the cultured butter to oxidation during storage. Starter composition DVS (Chr. Hansen, Denmark) Flora Danica ( FD ) and Lactobacillus acidophilus La-5 ( La-5 ) were used for fermenting cream. Four groups cultured butter were produced : Group I (samples KW1, KW2, KW3 using FD; FD+La-5; La-5 ) - fermentation at 30 oC; Group II (KW4, KW5, KW6 using FD; FD+La-5; La-5 ) - fermentation at 37 oC; Group III (KW7, KW8, KW9 using FD; FD+La-5; La-5 ) – physical maturation at 8 oC (2 hours) → biological maturation at 20 oC (8 hours) → 12 oC (10 hours); Group IV (KW10, KW11, KW12 using FD; FD+La-5; La-5 ) - introduction starter compositions in butter seed. Sweet butter (CW) saved as Control. Fermented butter packed in polystyrene cups capacity of 200 ml and stored in a refrigerator at a temperature of 4 °C for 35 days. On the 1 st, 10 th, 20 th, 30 th and 35 th days of storage peroxide and acid value were determined. A sample of butter were placed in the condition at a temperature +102±2 °C during the days for the determinate the peroxide number in the accelerated oxidation terms, tests were performed at 24, 48 and 72 hours of storage. Cultured butter, made in the application of Flora Danica , consisting of Lactococcus lactis ssp. cremoris , Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris alone and the combination of probiotic culture Lactobacillus acidophilus strain La-5 and fermentation of cream at a temperature of 30 °C was characterized by higher resistance to oxidation.

ОКСИДАНТНА СТАБІЛЬНІСТЬ КИСЛОВЕРШКОВОГО МАСЛА ПРИ ЗБЕРІГАННІ

The aim of study was to investigate the stability of the cultured butter to oxidation during storage. Starter composition DVS (Chr. Hansen, Denmark) Flora Danica (FD) and Lactobacillus acidophilus La-5 (La-5) were used for fermenting cream. Four groups cultured butter were produced : Group I (samples KW1, KW2, KW3 using FD; FD+La-5; La-5) - fermentation at 30 ºC; Group II (KW4, KW5, KW6 using FD; FD+La-5; La-5) - fermentation at 37 ºC; Group III (KW7, KW8, KW9 using FD; FD+La-5; La-5) – physical maturation at 8 ºC (2 hours) → biological maturation at 20 ºC (8 hours) → 12 ºC (10 hours); Group IV (KW10, KW11, KW12 using FD; FD+La-5; La-5) - introduction starter compositions in butter seed. Sweet butter (CW) saved as Control. Fermented butter packed in polystyrene cups capacity of 200 ml and stored in a refrigerator at a temperature of 4 °C for 35 days. On the 1 st, 10 th, 20 th, 30 th and 35 th days of storage peroxide and acid value were determined. A sample of butter were placed in the condition at a temperature +102±2 °C during the days for the determinate the peroxide number in the accelerated oxidation terms, tests were performed at 24, 48 and 72 hours of storage.Cultured butter, made in the application of Flora Danica, consisting of Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris alone and the combination of probiotic culture Lactobacillus acidophilus strain La-5 and fermentation of cream at a temperature of 30 °C was characterized by higher resistance to oxidation.

Effect of Boscia albitrunca (Omukunzi) root on the bacteriology and viscosity of Omashikwa, traditional fermented buttermilk from Namibia

The objective of this study was to determine the role of Omukunzi root ( Boscia albi trunca ) in the viscosity or consistency , sensory and bacteriological profile of Omashikwa , traditional fermented buttermilk from Namibia . Omashikwa is a popular traditional fermented butter milk product made with Omukunzi root among the Owambo and Herero tribes living in the North and Central Namibia. It is processed by fermenting raw milk in the presence of Omukunzi root in a calabash and agitated to obtain butter granules. Butter granules are then removed, washed, salted and made into butter or processed into ghee (butter oil). The remaining fermented milk is Omashikwa or traditional fermented buttermilk. The results of this study indicated that the root of Omukunzi tree had low pH (4.9) , exhibited bacterial inhibition properties and had high content of soluble carbohydrates (19.4%) . Omashikwa made with Omukunzi root (TO) was more viscous , 2.9 Pa.s compared to 2.5 Pa.s of laboratory Omashikwa made without the root (LO) . The total aerobic count s were 6.62 cfu/g for TO and 8.62 cfu/g for LO and lactic acid bacteria (LAB) was 6.58 cfu/g for TO and 7.87 cfu/g for LO and were lower in samples with the root . C oliforms , 2.68 cfu/g (TO) and 2.70 cfu/g (LO) and yeasts and moulds were not significantly different (p ≤ 0.05) and were 1.57 cfu/g for TO and 1.69 cfu/g for LO . Yeasts and mould counts from the gourd swabs were high , 4.78 cfu/g . T he LAB identified belonged to the genera Lactobacillus (Lb.) , Leuconostoc (Leuc.) , Lactoc occus (Lact.) and Streptococcus (Strep.). The LAB species identified were Lb. plantarum, Lb. lac tis subsp . lactis, Leuc. lactis, Leuc. citreum, Lact. lactis subsp. lactis, Lact. lactis subsp. diacetylactis and Strep. t hermophillus. The result s indicate d that Omukunzi root plays a positive role in the quality of value added Omashikwa in terms of improving consistency , sensory quality and controlling microbial profile which could finally help to increase income, create jobs and improve food security and nutrition to the rural communities.

Antifungal Bioefficacy of Organic Inputs Against Fungal Pathogens of Bell Pepper

Five organic inputs namely panchgavya, vermiwash, biosol, cow urine and butter milk were evaluated against major pathogens of bell pepper namely Colletotrichum capsici, Phytophthora nicotianae, Sclerotium rolfsii, Fusarium solani, Fusarium oxysporum f.sp. capsici, Sclerotinia sclerotiorum and Rhizoctonia solani under in vitro and in vivo conditions. Under in vitro conditions, all inputs were tested at five concentrations ranging from 2.0 to 10.0 percent. Among these inputs, fermented cow urine showed maximum 100 and 99 percent inhibition in the mycelial growth of the test pathogens at 10 percent concentration followed by panchgavya exhibited complete mycelia inhibition of S. sclerotiorum and 99.0 percent inhibition in mycelia growth of S. rolfsii, F. solani and P. nicotianae. Similarly, vermiwash and biosol showed moe than 99.0 percent mycelia inhibition of all tested pathogens. Whereas, comparatively less inhibition was observed in case of fermented butter milk. Under in vivo conditions, all organic inputs were evaluated individually and in combinations against foliar pathogens and soilborne pathogens of bell pepper separately. Among all treatments, a combination of panchgavya (5%) + fermented cow urine (5%) caused maximum 87.02 percent control of phytophthora blight followed by anthracnose (85.22%) when applied as foliar spray at 15 days interval. Whereas, biosol (5%) + fermented cow urine (5%) showed 83.91 percent disease control of anthracnose. In case of soilborne diseases, drench with panchgavya (5%) + fermented cow urine (5%) exhibited maximum 88.04, 84.98 and 84.25 percent disease control of fusarium wilt, stem rot and root rot respectively.

Potent odorants in "Smen", a traditional fermented butter product

Potent odorants in a sample of traditional Moroccan smen were characterized by an aroma extract dilution analysis. In the acidic fraction, butanoic acid followed by hexanoic acid showed the highest flavor dilution (FD)-factors. Further quantitative determination of both acids in the same sample revealed high concentrations, in the g/kg level. In contrast, the low FD-factors found for the volatiles detected in the neutral fraction suggest that they contribute little to overall flavor. Butanoic and hexanoic acids are likely the key odorants of smen flavor, which is consistent with lipolysis being the primary mechanism of aroma development in the product.