ANTIMICROBIAL FACTORS IN MOROCCAN SMEN: aw, pH, ACIDITY AND FREE FATTY ACIDS

M. FAID , J.P. LARPENT , M. LARPENT, J.L CHABARD, J.A. BERGER .

Abstract

A total of 15 samples of Moroccan traditional smen from bulk manufactured by different makers were examined for their microbial profiles and chemical and physico-chemical properties. The formers included total bacteria count (SPC), and counts of the indicator organisms (fecal and total coliforms and Enterococci), Staphylococci, spore forming bacteria, yeasts and molds; while the laters grouped free fatty aclds content (FFA, acid degree value (ADV), pH and aw. Results discussed hereby showed good correlation between the occurrence of antimicrobial factors and the decrease of the microblal load of smen. Those factors seem to play a role in the preservation of the product.

Corresponding author: faidmohamed@yahoo.fr