Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties

Davati, Nafiseh; Tabataba I Yazdi, Farideh; Ziba I, Saeed; Shahidi, Fakhri; Edalatian, Mohammad Reza

Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties

Authors

Nafiseh Davati

Farideh Tabataba i Yazdi

Saeed Ziba i

Fakhri Shahidi

Mohammad Reza Edalatian

Abstract

Studies have shown that camel milk and its fermented products have therapeutic properties and high nutritional value. Lactic acid bacteria play important role in Fermented dairy products. The aim of this study is to determine the lactobacillus community of camel milk. A total of 9 Lactobacillus were isolated from camel milk of Golestan province in Iran. The log₁₀ CFU of Lactobacillus per ml on MRS medium under anaerobic condition at 20, 37 and 45⁰C included 8.792± 0.14, 8.301±0.07 and 7.301±0.03 respectively. Isolates were identified on the basis of Biochemical and Phenotypic Characteristics as Lactobacillus paraplantarum, Lactobacillus ferintoshensis, Lactobacillus brevis, Lactobacillus pantheris, Lactobacillus johnsonii, Lactobacillus mali. Presence of Lactic acid bacteria was confirmed by band formation of PCR product in 1500 bp (amplification 16S rRNA gene using B27F-U1492Runiversal bacterial primer). Evaluation of their technological properties of isolates showed that isolated Lactobacillus fromcamelmilkhave lipoliticy, Proteolytic activity and high acidifying activity (except for Lb. mali and Lb. johnsonii). Also, allisolates, except Lb. Johnsonii, have autolytic activity in fair level. Based on technological properties ofisolates, Lb. paraplantarum, Lb. Brevis and Lb. pantheris are suggested as good candidates for camels milk processing or other fermentation process.

Keywords

Camel

Milk

Lactobacillus

Lipolytic

Proteolytic