Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Yasmine Saidi,Beatriz Martinez,Miguel A Alvarez,Mebrouk Kihal,Beatriz Del Rio,Begoña Redruello,Victor Ladero,Djamel Eddine Senouci

doi:10.17113/ftb.58.03.20.6598

Yasmine Saidi, Beatriz Martinez + Show 6 more

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https://doi.org/10.17113/ftb.58.03.20.6598

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Abstract

SUMMARYResearch backgroundConsumption of spontaneously fermented camel´s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products.Experimental approachTwelve raw camel´s milk samples were used as a source of indigenous LAB, which were further characterised by examining39 phenotypic traits with technological relevance.Results and conclusionsThirty-five non-starter LAB (NSLAB) were isolated from 12 Algerian raw camel's milk samples and they were microbiologically, biochemically and genetically characterised. Some isolates showed proteolytic activity, acidifying capacity, the ability to use citrate, and to produce dextran and acetoin. Ethanol, acetaldehyde, methyl acetate, acetoin and acetic acid were the major volatile compounds detected. Cluster analysis performed using the unweighted group with arithmetic average (UPGMA) method, and based on the thirty-nine phenotypic characteristics investigated, reflected the microbial diversity that can be found in raw camel´s milk.Novelty and scientific contributionThe isolated strains, from a non-typical source, showed interesting technological traits to be considered as potential adjunct cultures. Cluster analysis based on the examined phenotypic characteristics proved to be a useful tool for the typification of isolates when no genetic information is available. These findings may be of use towards an industrialised production of camel's milk dairy products.

Highlights

Extensive camel (Camelus dromedarius) breeding remains the main agricultural activity of farmers in the arid regions of southern Algeria
The isolated strains, from a non-typical source, showed interesting technological traits to be considered as potential adjunct cultures
Cluster analysis based on the examined phenotypic characteristics proved to be a useful tool for the typification of isolates when no genetic information is available

Summary

Introduction

Extensive camel (Camelus dromedarius) breeding remains the main agricultural activity of farmers in the arid regions of southern Algeria. A female camel may produce from 4 to 14 kg, and sometimes up to 19 kg of milk per day [1] It is mainly consumed by the local population in the form of raw milk or as traditional fermented milk. The latter is considered a beverage with interesting health-promoting properties. Fermentation is spontaneous; camel's milk could be a source of LAB [2] useful in the more industrialised production of high-quality camel's milk products. Such strains might be better adapted to the camel's milk environment than the LAB commonly used in the dairy industry, which originate from cow's or goat's milk. The isolation and characterisation of indigenous microbial diversity is a key step in order to design tailored starter cultures for artisanal/traditional fermented food that increase the safety and quality of such highly appreciated foodstuffs [3]

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