Abstract
Probiotic is a dietary supplement of live microorganism that contributes to the health of the host. The combination of lactic acid bacteria (LAB) and probiotics is widely used in fermented foods such as dairy products. A number of LAB have been isolated and identified as probiotics from the milk of different animal species. Camel milk is considered as health promoting and being consumed widely as a part of the staple diet in some areas of Africa and Asia. Camel milk can be used as a potential source of probiotics in dairy products. Therefore, this review focuses on previous studies of isolation and identification of LAB with potential and novel probiotic strains from raw camel milk and its products.
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