Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco

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Abstract

One hundred and twenty (120) strains of lactic acid bacteria (LAB) were enumerated and isolated from raw dromedary milk in Morocco using various cultured media. Strains isolated were characterized by phenotypic, physiological and biochemical properties. Results showed that high counts of LAB were found. Presumptive lactobacilli counts ranged from 2.5×10<sup>2</sup> to 6×10<sup>7</sup> cfu/ml, presumptive lactococci levels varied from 5×10<sup>2</sup> to 6×10<sup>7</sup> cfu/ml, presumptive streptococci counts varied from 4.2×10<sup>2</sup> to 8×10<sup>7</sup> cfu/ml, presumptive leuconostoc levels ranged from 5.4×10<sup>2</sup> to 5.4×10<sup>7</sup> cfu/ml. Results showed also that Lactobacillus and Lactococcus were the predominant genera with 37.5% and 25.8%, respectively. The dominated species found were Lactococcus lactis subsp. lactis (17.5%), Lactobacillus helveticus (10%), Streptococcus salivarius subsp. thermophilus (9.20%), Lactobacillus casei subsp. casei (5.80%) and Lactobacillus plantarum (5%). This is the first report on the characterization of LAB strains isolated from the one humped camel milk produced in Morocco. © 2006 Elsevier GmbH. All rights reserved.

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APA

Khedid, K., Faid, M., Mokhtari, A., Soulaymani, A., & Zinedine, A. (2009). Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiological Research, 164(1), 81–91. https://doi.org/10.1016/j.micres.2006.10.008

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