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MICROBIOD 2009
International Conference Microbial Biotechnology for
DevelopmentNovember 02-05; 2009 Marrakesh – MOROCCO
FOOD BIOTECHNOLOGY IN MOROCCO
A. TANTAOUI EL ARAKI(SUP’AGRO, Casablanca)
BIOTECHNOLOGIES ALIMENTAIRES AU MAROC: ENTRE LA RECHERCHE SCIENTIFIQUE ET LA REALITE DE L’INDUSTRIE
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Food Biotechnology in Morocco
Introduction
- Fermented food products popular in Moroccan alimentary tradition;
- Industrialization: introduction of new products, imitation of traditional ones;
- Scientific research: characterization of traditional products, attempts to monitor their technology for industrial use
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Food Biotechnology in Morocco
Content
1- Tradition2- Industry
3- Scientific Research
4- Tradition and industry: a failed union5- Research and industry: an aborted
relationship
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- Traditional Fermented Dairy Products : Lben, Smen, Jben;
- Traditional Bread: starter = dough from the day before;
- Fermented Plant Products: olives, vegetables, lemon, etc.
Food Biotechnology in Morocco 1- Tradition
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« Chekoua » (Goat skin) for lben fermentation
and churning
Raw Whole Milk
Lben
Spontaneous Fermentation
Churning
Water
Traditional
butter
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Moroccan Jben
Raw Whole Milk
SpontaneousCoagulation
Draining
Jben
Whey
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Old Smen ( Hayl )
Smen in an
earthenwar jar
smen
Traditional Butter
Butter working& salting
Maturation (1) (3-6 months)
Smen
Maturation (2) (up to 6 years)
Smen « Hayl »
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Food Biotechnology in Morocco 2- Industry
- Baker’s yeast: 2 plants SOMADIR (Casablanca, El-Jadida ); & 1 LESAFFRE Maroc (Fès);
- Brewery: plants in Casablanca, Marrakech, Fès, Tanger, Salé, etc.
- Wine production: various locations;
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Food Biotechnology in Morocco 2- Industry
- Fermented milk: yogurt, « raïbi », others (probiotics with Bifidobacterium, Lactobacillus acidophilus, etc.)
- Cheese:
. fresh: great number of plants;
. ripened: FROMITAL (Agadir), SOFRAM (Casablanca); Fromagerie du Québec (Fès);
. processed: BEL Maroc (Tanger), FDD (El-Jadida), MARGAFRIQUE (Casablanca).
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Food Biotechnology in Morocco 2- Industry
- Fermented olives: Meknès, Marrakech, etc. (mainly for export)
- Capers- Vinegar
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Food Biotechnology in Morocco 3- Scientific Research
3.1- Characterization of the traditional products
3.2- Attempts to monitor their technology for industrial use
3.3- « Biological » Control of Food Hygienic Quality
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Food Biotechnology in Morocco 3- Scientific Research
3.1- Characterization of the traditional products
3.1.1- Lben
Preliminary study: traditional technology, composition, physicochemical and microbiological characterististics
(Tantaoui-Elaraki et al., Le Lait, 1983, 63, 230-45)
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Food Biotechnology in Morocco 3- Scientific Research 3.1- Characterization of the traditional products
3.1.1- Lben
Physicochemical Characterization: average values (pH, acidity, lactose, fat content, chlorides, flavor compounds); very wide variability
(Boubekri et al., Le Lait, 1984, 64, 436-47)
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Food Biotechnology in Morocco 3- Scientific Research 3.1- Characterization of the traditional products
3.1.1- LbenHygienic Quality:
Aboundance of:
- Total and Fecal Coliforms;
- Enterococci;
- Yeasts and Moulds.
(Benkerroum et al., MAN, 1984, 2, 199-206)
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Food Biotechnology in Morocco 3- Scientific Research 3.1- Characterization of the traditional products
3.1.2- SmenChemical study:
- wide variability of fat, water and non fat dry matter contents;
- profile of fatty acids similar to butter’s;
- important lipolysis (free fatty acids);
- week oxidation.
(El Marrakchi et al., Le Lait, 1986, 66, 117-33):
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Food Biotechnology in Morocco 3- Scientific Research 3.1- Characterization of the traditional products
3.1.2- SmenMicrobial Flora: I- natural flora and flora of hygienic significance:
- disappearence of Coliforms and Enterococci;
- absence of Salmonella and presumably enterotoxigenic Staphylococci;
- proeminence of Bacillus (tolerance to salt and free fatty acids).
(El Marrakchi et al., Le Lait, 1988, 68, 205-18)
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Food Biotechnology in Morocco 3- Scientific Research 3.1- Characterization of the traditional products
3.1.2- SmenMicrobial flora : II- Lipolytic and Caseolytic Flora
- Staphylococcus cohnii, Bacillus cereus, Aeromonas hydrophila
- Good lipolytic activity (on tweens, tributyrin, butyric fat)
(El Marrakchi et al., Le Lait, 1988, 68, 333-48)
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Food Biotechnology in Morocco 3- Scientific Research 3.2- Attempts to monitor their technology for industrial use
3.2.1- LbenPreparation of Pasteurized Moroccan Lben with selected bacterial strains
- definition of organoleptic criteria (acidity, taste and aroma);
- identification of LAB responsible for fermentation:
. Lactococcus lactis, Lc. diacetylactis, . Leuconostoc lactis, Ln. cremoris
(Tantaoui-Elaraki et al., Actes Inst. Agron. Vét., 1983, 3, 49-58)
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Food Biotechnology in Morocco 3- Scientific Research 3.2- Attempts to monitor their technology for industrial use
3.2.1- Lben
- pasteurized milk inoculted with starters made from selected bacteria;
- product obtained: satisfactory (hygienic and organoleptic properties).
(Tantaoui-Elaraki et al., Actes Inst. Agron. Vét., 1983, 3, 49-58)
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3.2.2- SmenStudy of the lipolysis
- Industrial pasteurized butter with Candida zeylanoides lipase or conidia of Penicillium roquefortii
- Product obtained: free fatty acids profile (GC/MS) similar to smen profile
- organoleptic analysis: satisfactoryFaid et al., Actes Inst. Agron. Vét., 1991, 11, 21-5
Food Biotechnology in Morocco 3- Scientific Research 3.2- Attempts to monitor their technology for industrial use
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Food Biotechnology in Morocco 3- Scientific Research 3.2- Attempts to monitor their technology for industrial use
3.2.2- SmenProduction from pasteurized industrialbutter with lipolytic microorganismsStaphylococcus xylosus, S. simulans, Lactobacillus plantarum, Penicillium roquefortii, Debaryomyces hansenii, Geotrichum candidum)
Faid et al., MAN, 1991, 9, 279-86
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Food Biotechnology in Morocco 3- Scientific Research 3.2- Attempts to monitor their technology for industrial use
Production from pasteurized industrialbutter with lipases:
- type VII of Candida zeylanoides,- type XIII of Rhizopus arrhyzus,
- type XI of Pseudomonas sp.
Satisfactory results with D. hansenii, P. roquefortii & type VII lipase)
Faid et al., MAN, 1991, 9, 279-86
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Food Biotechnology in Morocco 3- Scientific Research 3.2- Attempts to monitor their technology for industrial use
3.2.2- SmenPilot Scale Production
- pasteurized butter + lipase EC.3.1.1.3 (type VII) from C. zeylanoides
- GC/MS analysis : free fatty acids profile satisfactory
- Organoleptic tests: satisfactory
Faid et al., J. Soc. Dairy Technol., 1993, 46, 9-11
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Food Biotechnology in Morocco 3- Scientific Research
3.3- « Biological » control of food hygienic quality
Escherichia coli
Staphylococcus aureus
Listeria monocytogenes
Some bacteria harmful to foods and consumers
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
Microbial destruction in food requires:
- heat treatments (energy consuming, nutritional and organoleptic side effects);
- chemical preservatives (sanitary and organoleptic side effects).
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
Other means:
- Use of antagonistic microorganisms- Use of bacteriocins
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Lactococcus lactis Streptococcus
thermophilus
Lactobacillus bulgaricus
Lactobacillus curvatus
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.1- Screening for bacteriocin producing bacteriaA Moroccan lactic acid bacterium with high utilization potential in the fermentation of milk and meat products
- bacteriocin producing Lactobacillus lactis subsp. lactis isolated from traditional lben,
- active lyophilized form for industrial use
(Benkerroum, IAV Info, 2002, 9)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.1-Screening for bacteriocin producing strainsInhibitory activity of Lactobacillus curvatus CWBI-B28 on Listeria monocytogenes and ST2 verotoxin producing Escherichia coli O157
- L. curvatus isolated from crude meat- Inhibits L. monocytogenes and E. coli
pathogenic strain(Ghalfi et al., Afric. J. Biotech., 2006, 5, 2303-6)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.1-Screening for bacteriocin producing strainsScreening for bacteriocin producing lactic acid bacteria from various Moroccan food products and partial characterization of the presumed bacteriocins
- Bac+ Enterococcus, Lactococcus and Streptococcus strains isolated;
- Inhibition of Listeria monocytogenes (+ other Gram positive and Gram negative bacteria) by all Bac+ strains
(Benkerroum et al., Biotechnology, 2007, 6, 481-8)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.1-Screening for bacteriocin producing strainsIsolation of bacteriocin producing lactic acid bacteria
- Production of bacteriocins by lactic acid bacteria
- Active against Listeria innocua and Escherichia coli
(Yaakoubi et al., J. Rapid Meth. Autom. Microbiol., 2009, 17, 32-45)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on dairy products
Inhibition of Listeria monocytogenes in Moroccan Jben
- Jben processed from milk contaminated with L. monocytogenes and inoculated with a bacteriocin producing L. lactis
- 107 CFU/ml: 2,7 log decrease within 30 hours- 104 CFU/ml: total elimination within 24 hours
(Benkerroum et al., J. Appl. Microbiol., 2000, 89, 960-8)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on dairy productsBiocontrol of Listeria monocytogenes in lben by an in situ produced Lactococcus lactis bacteriocin :
- strater Bac+ L. lactis and L. diacetylactis: L. monocytogenes under detectable limit within 24h
- control: survival 6 days at 7°C(Benkerroum et al., Int. J. Dairy Technol., 2002, 55, 145-51)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on dairy productsBehaviour of Listeria monocytogenes in yogurt fermented with a bacteriocin producing thermophilic starter:
- Milk contaminated with L. monocytogenes (103 CFU/ml)
- Starter: Bac+ Streptococcus thermophilus and Bac- Lactobacillus bulgaricus
- L. monocytogenes under detectable limit within 24h
(Benkerroum et al., J. Food Prot., 2002, 65, 799-805)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on dairy productsBehaviour of Staphylococcus aureus in yogurt fermented with a bacteriocin producing thermophilic starter:
- Milk contaminated with S. aureus (106 CFU/ml)
- Starter: Bac+ Streptococcus thermophilus and Bac- Lactobacillus bulgaricus
- S. aureus: survival 10 days at 22°C even with Bac+ starter
(Benkerroum et al., J. Food Prot., 2002, 65, 799-805)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on meat productsProtection of dry sausage against Listeria monocytogenes by Lactobacillus curvatus and Lactococcus lactis subsp. lactis.
- Usual starter + L. monocytogenes (102-103 CFU/g)
- Lb. curvatus: no surviving Listeria after 8 days
- Lc. lactis: no surviving Listeria after 15 days(Benkerroum et al., J. Appl. Microbiol., 2005, 98, 56-63)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on meat products Behaviour of Listeria monocytogenes in Merguez (crude sausage) in presence of a bacteriocin producing Lactococcus
- L. monocytogenes added at 106 CFU/g- More drastic decrease with Bac+ L. lactis
than with Bac- L. lactis- Nitrites (0,4%) reduce Listeria decrease.
(Benkerroum et al.,Meat Sci., 2003, 63, 479-84)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.2- Applications on meat products
Bacteriocin producing Lactobacillus curvatus as protecting agent in bacon
- L. monocytogenes added (106 CFU/g)
- Lb curvatus: decrease of Listeria under detectable limit within 1 week (without nitrites); within 2 weeks (with nitrites)
(Ghalfi et al., Food Sci. Technol. Int., 2006, 12, 325-33)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.3- Application on fish
Inactivation of Listeria monocytogenes by bacteriocin producing Lactobacillus curvatus in smoked salmon
- partially purified bacteriocin added, or produced in situ: decrease of Listeria under detectable limit, then further growth
(Ghalfi et al., J. Food Prot., 2006, 69, 1066-71)
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Food Biotechnology in Morocco 3- Scientific Research 3.3- « Biological » control of food hygienic quality
3.3.3- Application on fishInactivation of Listeria monocytogenes by bacteriocin producing Lactobacillus curvatus in smoked salmon
- bioactive wrapping: slower decrease, no further growth (22 days)
- bacteriocin adsorbed on bacterial cells : total inactivation (3 days), no further growth (22 days)
(Ghalfi et al., J. Food Prot., 2006, 69, 1066-71)
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Food Biotechnology in Morocco 4- Tradition and industry: a failed union
- Industrial products bearing traditional names
- Do not satisfy the specifications- main products: lben et smen
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Food Biotechnology in Morocco 4- Tradition and industry: a failed union
4.1- Lben
- general processing scheme of products called «lben» or «leben» or «l’ben»:
. pasteurized skimmilk (hygienic goal);
. often inoculated with imported starters;
- wide diversity of physico-chemical and organoleptic characteristics;
- often far from traditional lben characteristics
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Food Biotechnology in Morocco 4- Tradition and industry: a failed union4.1- Lben
Que dit la législation?Lben: lait fermenté ayant subi une fermentation lactique à l’aide de bactéries sélectionnées; acidité minimale 70°D; extrait sec dégraissé 80g/l
What about regulation?Lben: milk fermented with selected lactic acid bacteria; minimal acidity 0.7% (lactic acid); non fat dry matter 80g/l
Décret n°2-00-425 du 10 ramadan 1421 (7 décembre 2000) relatif au contrôle de la production et de la commercialisation du lait et produits laitiers
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Food Biotechnology in Morocco 4- Tradition and industry: a failed union
4.2- Smen
- general processing scheme of products called smen :
. Industrial pasteurized butter (often imported);
. Salted . Conditioned in hermetically sealed glass or
plastic jars.
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Food Biotechnology in Morocco 4- Tradition and industry: a failed union4.1- Smen
Que dit la législation?Smen: produit obtenu à partir du lait, de la crème ou du beurre pasteurisé ou non, par salage et par l’action de lipases et/ou de l’action de bactéries lipolytiques
sélectionnées…
Maximum 16% d’eau et 5% de sel; indice d’acide minimal de 10.
What about regulation?Smen: product obtained from milk, cream or butter (pasteurized or not) by salting and by the action of lipases and/or
selected lipolytical bacteria…
Maximum content: 16% water, 5% salt; minimum acidity index 10
Arrêté viziriel du 21 rebia I 1340 (22 novembre 1921) relatif à la vente des beurres, saindoux, huiles et matières grasses alimentaires, tel qu’il a été modifié et complété
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Food Biotechnology in Morocco 5- Research and industry: an aborted relationship
- Research and industry: potential partners that ignore each other;
- Some cooperation attempts that failed;
- Real opportunities.
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Food Biotechnology in Morocco 5- Research and industry: an aborted relationship
Exemple of cooperation possibility
Baker’s yeast Saccharomyces cerevisiae : amylasic activity nil or very weak; Solution: baking enhancers (améliorants de panification)
. S. diastaticus (in Moroccan traditional bread dough): high amylasic activity
. Possibilities: starter with a mixture of the 2 species; genetic recombination between the 2 species.
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Food Biotechnology in Morocco Conclusion
- Food industry in Morocco is to develop- Traditional products more and more
appreciated by the consumers- Industry has to respect these products
specifications- Industry could take benefit from scientific
potentialities to succed in binding tradition to modernity