@article{fdi:010049273,
  title = {{C}haracterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment},
  author = {{A}ayah, {H}. and {A}hansal, {L}. and {G}uyot, {J}ean-{P}ierre and {I}bnsouda, {S}. and {C}hevallier, {I}. and {B}oussaid, {A}.},
  editor = {},
  language = {{ENG}},
  abstract = {{M}sayer is a dry salted lemon used as an aromatising condiment in many {N}orth-{A}frican food recipes. {T}his preparation is obtained by adding coarse salt (10 g/100 g fresh lemons) to fresh cut lemons in containers kept under dark conditions away from air for around a month and a half {A} survey of 52 days showed low initial uptake of citric acid and sugars from the formed liquid phase. {N}evertheless, there were still sugars detected even at the end of the survey attesting for the low microbial activity as also shown by carbon dioxide production and microbial viable counts. {I}ndeed, the microbial counts showed a steady decrease reaching 2 log units at the 52nd day of curing. {M}oulds were detected only at the beginning but at low numbers. {N}o viable counts of lactic acid bacteria were observed on {MRS} medium despite detection of lactic acid (8 g/l). {I}n contrast, yeasts seem to dominate in the msayer preparation. {T}hey count for almost all the microbial population especially after the first week. {S}ix of these acid and halotolerant yeast isolates were identified, by sequence analysis of the amplified 5.8{S} r{RNA} and the two internal transcribed spacer regions, as {C}andida parapsislosis (2 isolates) and unclassified {S}accharomycetales (4 isolates). {C}rown {C}opyright ({C}) 2009 {P}ublished by {E}lsevier {L}td. {A}ll rights reserved.},
  keywords = {{L}emon ; {D}ry salting ; {Y}easts ; {H}aloterant ; {C}itric acid ; {T}raditional food},
  booktitle = {},
  journal = {{L}wt - {F}ood {S}cience and {T}echnology},
  volume = {43},
  numero = {3},
  pages = {568--572},
  ISSN = {0023-6438},
  year = {2010},
  DOI = {10.1016/j.lwt.2009.09.005},
  URL = {https://www.documentation.ird.fr/hor/fdi:010049273},
}