Inhibition of Pathogenic Bacteria by Camel's Milk: Relation to Whey Lysozyme and Stage of Lactation

Barbour, Elie K.; Nabbut, Nassim H.; Frerichs, Wayne M.; Al-Nakhli, Habeeb M.

doi:10.4315/0362-028x-47.11.838

Cited by 46 publications

(44 citation statements)

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“…According to El Hatmi et al, [39] this is due to its richness in soluble proteins which have an antimicrobial effect and to its richness in ascorbic acid which decreases the pH. In fact, the presence of factors limiting bacterial proliferation in raw milk has been demonstrated: high lysozyme content [43] and vitamin C [44]. TAPC count was reach to 2.44×10…”

Section: Milk Compositionmentioning

confidence: 98%

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Fguiri¹

2017

FSN

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The objective of this work is to formulate a starter lactic seen application camel milk to prepare fermented product yoghurt. Lactic acid bacteria isolated from camel milk has different characterization tests and selection: morphological study, catalase test, gram stain, use of citrate, acidifying power, lipolytic power and proteolytic power. These tests have to choose the strains: 1, 4, 5, 6, 7, 8, 9 and 10 which has ΔpH ≥ 0.3U after 6h as the most acidifying and EPS producing strains. All the strains showed a proteolytic activity with zone diameters and proteolysis was between 15 and 21mm. In addition, these lactic acid bacteria were considered low lipolytic but all having antimicrobial activity against 11 pathogenic strains. Then freezedried lactic acid bacteria were prepared from these strains starters (1, 4, 5, 6 and 9). These were used to inoculate three types of milk after pasteurization, using each time a combination of two strains. These strains were applied to goat, camel and cow's milk for the preparation of yoghurt. The monitoring of these fermented products shows the combinations of strain nº1 with strain nº6 in the goat milk and cow milk certainly give us the desired product (yogurt). Because of pH, titratable acidity and viscosity seem so similar to those of natural yoghurt.

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Section: Milk Compositionmentioning

confidence: 98%

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Fguiri¹

2017

FSN

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“…Food Agriculture Organization has reported that more than 18 million camels around the world support the survival of millions of people [14]. Camel milk not only contains more nutrients compared to cow milk [1], but also it has therapeutic and antimicrobial agents [4,12]. Saudi Arabia produced over one percent of world stocks of camels (425,000 head).…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Safety Assessment of Camel Milk ( Camelus Dromedaries) in Saudi Arabia (Qassim Region)

Ziney¹

2007

Appl Ecol Env Res

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El-Ziney -Al-Turki: Microbiological quality and safety assessment of camel milk in Saudi Arabia (Quassim region) - Abstract. The microbiological quality and safety of raw camel milk from different farms in Qassim region (middle Saudi Arabia) were examined. Milk samples (n=33) were aseptically collected from the milking bowls. Samples were analyzed for several microbial quality attributes including aerobic total plate count (ATPC), psychrotrophs (PC), aerobic mesophilic sporeforming bacteria (AMSC), Enterobacteriaceae, total coliforms, faecal coliforms and moulds and yeasts. Furthermore, the presence of selected pathogens such as Staphylococcus aureus and Salmonella was detected. The mean log counts per ml for ATPC, psychrotrophs, aerobic mesophilic spore former, Enterobacteriaceae, and moulds and yeasts were 5.0, 3.8, 2.1, 2.7, and 1.9, respectively. Coliform group was found in 45.5 % of samples while 12% were faecal coliform positive as revealed by MPN method. S. aureus was located in 70% of the samples and the mean count was 2.7 log cfu per ml. Meanwhile, salmonella was detected in 24% of the samples. Results indicate the potential health risk of consuming raw camel milk under the present production conditions.

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“…Several investigators have described that the activity of β-galactosidase was independent of the of strain growth rate (Lin et al, 1989;Greenberg et al, 1982). Barbour et al (1984); Gassem and Abu-Tarboush (2000) all showed that dromedary milk failed to reach a gel-like structure (typically of cow milk) after 18 h of incubation due to the presence of growthinhibiting factors.…”

Section: Resultsmentioning

confidence: 99%

“…That was attributed to the presence a variety of protective properties factor against different microorganisms such as lysozyme, lactoferrin; lactoperoxidase and immunoglobulin prevent the growth of lactic acid bacteria. These antimicrobials factors were present in camel milk compared with those in other milk (El-Agamy, 2000;Barbour et al, 1984).…”

Section: Introductionmentioning

confidence: 99%

ENHANCEMENT OF Β-Galactosidase ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

Ibrahim

2018

Emir J Food Agric

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It is known that, the main problem associated with the production of fermented camel milk is the lower growth rate of lactic acid bacteria which caused many quality problems in the final product. The aim of this research was to enhance of β-galactosidase enzymatic activity of Lactobacillus delbrueckii ssp. bulgaricus DSMZ 20081, Streptococcus thermophilus ATCC 19258 and Lactobacillus acidophilus DSMZ 20079 by cell-rupture method to release their intracellular β-galactosidase and used the ruptured cell cultures as the source of the β-galactosidase enzyme. The results show that the bacterial growth rate in fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, S. thermophilus and L. acidophilus was 2 h faster than whole cells of the same strains. Moreover, the significant (P<0.05) faster dropping in pH-value to about 4.6 was observed in fermented camel milk made by using mixed cells of S. thermophilus, L. acidophilus and L. delbrueckii ssp. bulgaricus it was 4.65±0.02, 4.64±0.01and 4.63±0.01 during 4 h of fermentation time, respectively. Furthermore, the highest significance (P<0.05) activity of β-galactosidase was obtained during 4 h of fermentation in all fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, L. acidophilus and S. thermophilus it was about 1.97±0.12, 1.77±0.06 and 1.70±0.01 IU/ml, respectively. On the other hand, more rapid and efficient utilization of lactose was observed in fermented camel milk made by using mixed cells of S. thermophilus, L. acidophilus and L. delbrueckii ssp. bulgaricus during the first 2 h of incubation time and the higher degree of lactose hydrolysis reached the maximum approximately 37.69, 38.39 and 40.56 % at the end of 10h of incubation time, respectively. The present results revealed that enhance of microbial growth rate in fermented camel milk can be simultaneously achieved by a suitable rupture-cell method.

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Inhibition of Pathogenic Bacteria by Camel's Milk: Relation to Whey Lysozyme and Stage of Lactation

Cited by 46 publications

References 0 publications

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Microbiological Quality and Safety Assessment of Camel Milk ( Camelus Dromedaries) in Saudi Arabia (Qassim Region)

ENHANCEMENT OF Β-Galactosidase ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

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