Microbiological Quality and Biochemical Characteristics of Lactic Acid Bacteria from Camel Milk as Affected by the Production System and Stage of Lactation

Imen Fguiri,Samira Arroum,Mohamed Hammadi,Manel Ziadi,Amel Sboui,Moufida Atigui,Touhami Khorchani,Naziha Ayeb

doi:10.5772/intechopen.101298

Abstract

The aim of this work is to study the effect of lactation stage and camel farming system on microbiological, physicochemical parameters, and identification of lactic acid bacteria (LAB) of camel milk. Samples were collected from four camels in semi-intensive system and four camels in intensive system. Microbiological and physicochemical parameters were analyzed. Furthermore, to study the effect of lactation stage, samples were collected from three camels and followed during a period of 10 months of lactation from parturition. LAB were isolated from this sample and identified by biochemical methods. The difference between the physico-chemical characteristic basis of camel farming system are not statistically different except fat. The microbiological analysis showed a significant difference in total mesophilic bacteria, yeast, and molds and total coliform between intensive, semi-intensive, and extensive system. The difference between physicochemical and microbiological characteristics basis of lactation stage are statistically significant. In the intensive system, they were identified the same genre of bacteria: Lactococcus lactis, but in semi intensive system, we found different species of LAB. Eight of LAB identified as different Lactococcus or Lactobacillus was isolated in colostrums. The diversity of LAB was affected by lactation stage and farming system.

Highlights

The dromedary camel (Camelus dromedarius) is the most important animal in the arid areas in the world
The minimum value of pH was observed in extensive system, and this is might be related to the high content of lactic acid bacteria (LAB) in milk collected from camels under the same system (Table 2)
The present study showed variations of physicochemical and microbiological characteristics in camel milk was affected by production systems and stages of lactation

Summary

Introduction

The dromedary camel (Camelus dromedarius) is the most important animal in the arid areas in the world. It is a multipurpose animal, used for its supply of milk, meat, hides, and transport [1]. In addition to the extensive system; a new breeding method was developed in several places in the world that could be described as intensive system. This system is based on a set of techniques and ways to optimize production capacity of the animal [4]

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