Technologically important properties of lactic acid bacteria isolated from raw milk of three breeds of Algerian dromedary (Camelus dromedarius)

  • O Hassaïne
  • H Zadi-Karam
  • N-E Karam
Keywords: Algerian dromedary milks, lactic acid bacteria, identification, acidification, proteolysis, autolysis.

Abstract

A total of 9 samples of individual dromedary raw milks from N’ajjer (3), Targui (3) and Reguibi (3) breeds were collected from 3 camels nomad herd in south Algeria and were analysed for bacterial load. A total
of 23 strains of lactic acid bacteria were isolated, out of which 12 strains were cocci and 11 strains were facultatively heterofermentative lactobacilli. Lactic acid bacteria were identified on the basis of
phenotypic characters as Lactococcus lactis subsp. lactis, Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum and
Lactobacillus rhamnosus. Whole cells of lactococci, enterococci and lactobacilli showed proteolytic activity and were found to differed in terms of their acidifying activities. Proteolytic and autolytic
activity were generally higher for most lactobacilli compared to other isolates and none of the strains produced biogenic amines in the method applied. A wide variety of this 23 lactic acid bacteria strains
isolated from Algerian dromedary milks that showed potentially important properties suggest that they are good candidate for camels milk processing or other dairy fermentation process.
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eISSN: 1684-5315