Abstract
This study aimed to compare biochemical vs. molecular methods for identification of Lactic Acid Bacteria (LAB) isolated from camel milk. Ten strains among 62 LAB isolates were chosen for identification using API50CHL and 16S rDNA sequencing. Only Gram-positive and catalase-negative isolates were considered. Citrate utilization, in the presence of carbohydrates, was studied. These strains were tested from the growth in NaCl (4, 6.5%), growth at different temperature (10-45°C) and growth at different pH values (4.2, 9.6). Results indicated that ten (10) strains were identified as: Lactococcus lactis, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus by using biochemical method. However by molecular methods, all strains were identified as Enterococcus faecium. It was, thereby, concluded that each technique had its limitations but the molecular analysis is the most reliable.
Highlights
In arid regions, camel milk is considered as one of the most important source of dairy products for human diet with potential therapeutic effects
All strains were identified as Enterococcus faecium
Bacterial isolation and characterization Lactic Acid Bacteria (LAB) were isolated on Man-Rogosa-Sharp (MRS) (Pronadisa, Madrid, Spain) agar and incubated at 30°C for 24 to 48 h in order to apply the conventional tests for identification (Nguyen et al, 2007; Kopermsub and Yunchalard, 2010)
Summary
Camel milk is considered as one of the most important source of dairy products for human diet with potential therapeutic effects. LAB strains are characterized by their ability to transform lactose, to improve the digestibility (Weinberg et al, 2007) and to preserve fermented dairy products (Abdelbasset and Djamila, 2008). They were employed for improvement of the taste, texture and viscosity in the manufacture of dairy products (Soukoulis et al, 2007). Health promoting properties of probiotic LAB (Temmerman et al, 2002; Kalliomäki et al, 2001) render this group of microorganisms’ essential importance in dairy industry which gives added values for dairy product
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