Abstract
Eighty three strains of Leuconostoc mesenteroides were isolated from 12 samples of raw camel milk collected from different Algerian zones. Based on morphological, biochemical and physiological characters tests, 36.52% strains were identified as L. mesenteroidesspp. mesenteroides, 30.71% as L. mesenteroides spp. dextranicum and 3.32% as L. mesenteroides spp. cremoris. The interactions study revealed that seven strains were able to inhibit the growth of Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus, Escherichia coli and Lactobacillus plantarum. Setting aside the pH effect, H2O2 effect and using proteolytic enzymes, the inhibitory agent was determined as proteinous nature substance. Treatment of the cell-free supernatant of the bacteriocin-producing strains by Tween 80 increased the inhibition activity, contrary to the urea which decreased it. Key words: Raw camel milk, Leuconostoc mesenteroides, Listeria spp., bacteriocin, biopreservation.
Highlights
In conditions of extreme drought and lack of pasture, unlike other animals, female camels (Camelus dromedarius), are able to produce high quality of milk (Yagil and Etzion, 1980; Schwartz, 1992) and, contribute significantly to the food security of the nomads (Ahmad et al, 2010)
LAB are best known for their use as starter cultures in the manufacture of dairy products and have beneficial effects in the food industry, they can be a nuisance as contaminants by producing off-flavors and increase shelf life (Abee, 1995; Cai et al, 1998; Hugenholtz and Currently, the lactic acid bacteria include thirteen different bacterial genera: Lactobacillus, Leuconostoc, Lactococcus, Streptococcus, Enterococcus, Pediococcus, Bifidobacterium, Carnobacterium, Oenococcus, Weissella, Aerococcus, Tetragenococcus and Vagococcus (Dortu and Thonart, 2009)
83 strains of L. mesenteroides were isolated from twelve different raw camel milk collected from different Algerian arid zones
Summary
In conditions of extreme drought and lack of pasture, unlike other animals, female camels (Camelus dromedarius), are able to produce high quality of milk (Yagil and Etzion, 1980; Schwartz, 1992) and, contribute significantly to the food security of the nomads (Ahmad et al, 2010). Raw camel milk could be an additional source of typical dairy lactic acid bacteria (LAB) species (Khedid et al, 2009). The selection of strains from dairy ecosystems other than cow's milk and cheeses provides an opportunity to obtain strains which possess unique phenotypes (Drici et al, 2010). The LAB, frequently termed “the lactics”, constitute a diverse group of microorganisms associated with plants, meat, raw milk and dairy products (Carr et al, 2002; Azadnia et al, 2011). LAB are best known for their use as starter cultures in the manufacture of dairy products and have beneficial effects in the food industry, they can be a nuisance as contaminants by producing off-flavors and increase shelf life (Abee, 1995; Cai et al, 1998; Hugenholtz and Kleerebezem, 1999)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
