Fermented Camel Research Articles

P38 Immunoregulatory effects and mechanisms of four Milk-borne probiotics in immunocompromised Balb/c mice

Objective: We demonstrated that immune active peptides isolated from shubat could promote the proliferation of mice spleen lymphocytes. This effect was related to regulation of the Th1/Th2 balance. We wanted to investigate four probiotics from Xinjiang traditional fermented camel milk (shubat) and cheese whey, to examine their immunoregulatory mechanisms and determine their signalling pathways. Methods: 1. The four probiotics were cultured and suspensions prepared. 2. An immunocompromised model (Balb/c mice) was induced with cyclophosphamide. 3. Mice were randomly divided into eleven groups, given high and low dose suspensions of four probiotics. 4. Determination index: calculate indexes of spleen, thymus, colon. Detect spleen lymphocyte activity, serum ALT, AST, CREA, and UREA. 5. Detect serum cytokine levels with CBA kit. 5. Gene expression: use RT-PCR to detect the mRNA expression of five genes. Results: 1. The spleen index was significantly increased. 2. The levels of AST, ALT and UREA were reduced. 3. Probiotic groups had significantly increased levels of IL-2, IFN-γ, significantly reduced IL-6, IL-10, IL-17A. 4. RT-PCR results: the probiotic groups were significantly decreased. Conclusion: The four probiotics can increase the body weight, maintain normal liver and kidney function and improves the spleen index, (lymphocyte activity). We concluded that probiotics from shubat can work through a MyD88-dependent TLR-7 signal pathway and have some protective effects. Acknowledgements Funding from The National Natural Science Fund of China (81160344).

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

This study aimed to investigate in vitro the health-promoting benefits (anticancer activity, α-amylase and α-glucosidase inhibition, angiotensin-converting-enzyme (ACE)-inhibition, antioxidant and proteolytic activity) of camel milk fermented with indigenous probiotic strains of Lactobacillus spp., compared with fermented bovine milk. The three camel milk probiotic strains Lb. reuteri-KX881777, Lb. plantarum-KX881772, Lb. plantarum-KX881779 and a control strain Lb. plantarum DSM2468 were employed to ferment camel and bovine milks separately. The proteolytic and antioxidant activity of water soluble extracts (WSEs) from all fermented camel milks were higher than those of fermented bovine milk. α-Amylase inhibition of WSEs were >34% in both milk types fermented with all strains during storage periods, except the WSE of camel milk fermented by Lp.K772. The highest ACE-inhibition of the WSE from camel milk fermented by Lr.K777 was >80%. The proliferations of Caco-2, MCF-7 and HELA cells were more inhibited when treated with the WSE of fermented camel milk.

Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

The microbial communities in spontaneously fermented camel milk from Ethiopia were characterised through metagenomic 16S rRNA sequencing and lactic acid bacteria were isolated with the goal of selecting strains suitable as starter cultures. The fermented camel milk microbiota was dominated either by Lactobacillales or by Enterobacteriaceae, depending on incubation temperature and the provider of the milk. Strains of species with a potential use as starter cultures i.e., Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici, were isolated. Fast acidifiers of camel milk have been isolated from the species of Lc. lactis, P. acidilactici, and Streptococcus infantarius. Gram-negative and potentially pathogenic microorganisms were frequent in spontaneously fermented camel milk, indicating the need for improved hygiene in Ethiopian camel farms. The profiled microbiota of spontaneously fermented camel milk and the isolated LAB strains will significantly contribute towards improving food safety and food security in dry regions that depend on camel milk production.

Antihypertensive effect of fermented skim camel (Camelus dromedarius) milk on spontaneously hypertensive rats.

Hypertension is one of the most common diseases in worldwide, thus prevention of hypertension is important in reducing the risks of cardiovascular disease. Milk contains bioactive peptides released during milk fermentation which lead to exhibit angiotensin I converting enzyme (ACE) inhibitory. The aim of this study was to investigate the antihypertensive effect of fermented skim camel milk on rats and compared with unfermented skim camel milk as control. The antihypertensive effect of fermented skim camel milk on thirty six male spontaneously hypertensive rats (SHR) was carried out for (short-term) and (long-term) using different doses (80, 240 and 1200 mg/kg body weight). Angiotensin converting enzyme (ACE) activity was also measured using ACE Kit. The blood pressure (systolic and diastolic) of spontaneously hypertensive rats (SHR) in short term administration (24 hours) of 1200 mg/kg body weight fermented skim camel milk decreased significantly (p < 0.05) from 22 to 36 mmHg and 28 to 32 mmHg, respectively, at four and eight hour of post administration. On the other hand, the blood pressure of fermented skim camel milk for long-term (20 days) decreased and affected the heart rate (beats/min). The lowest record of systolic (41 mmHg) and diastolic blood pressure (19 mmHg) were at dose of 1200 mg/kg body weight of fermented skim camel milk at 15 days of administration. Likewise, ACE activity in plasma of SHR administered fermented skim camel milk decreased significantly (p < 0.05) compared with the control group. The hypotensive effect of fermented skim camel milk by L. helveticus and S. thermophillus in SHR rats depends on the high dose of fermented skim camel milk in short and long-term. The ACE activity inhibitory was clear with fermented skim camel milk.

Angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)

This study aimed to determine the angiotensin converting enzyme‐inhibitory activity and antimicrobial effect of fermented camel milk. Samples were prepared either using Lactobacillus acidophilus and Streptococcus thermophilus or Lactobacillus helveticus and Str. thermophilus and labelled as S1 and S2, respectively. The IC50 values of S1 and S2 samples ranged between 113–200 and 70–133 μg/mL, respectively. The antimicrobial effects of S1 and S2 samples against Bacillus cereus, Salmonella Typhimurium and Staphylococcus aureus were apparent after 12 h of incubation and continued until 15 days of storage, whereas unfermented camel milk exhibited no antimicrobial effects against any of the tested pathogens.

In Silico and In vitro Analysis of Novel Angiotensin I-Converting Enzyme (ACE) inhibitory Bioactive Peptides Derived from Fermented Camel Milk (Camelus dromedarius)

In this study, Lactobacillus bulgaricus NCDC (09) and Lactobacillus fermentum TDS030603 (LBF) were evaluated for their ACE-inhibitory activity and peptides production under optimized conditions from fermented camel milk (Camelus dromedarius). Lactic cultures were evaluated for their pepX activity, proteolytic activity and ACE-inhibitory activity. 09 culture exhibited higher PepX and ACE-inhibitory activity than LBF. 2% rate of inoculation and 12 h of incubation were optimized on the basis of pepX and proteolytic activity. Purified peptides from fermented camel milk were characterized by amino acids profiling through the search in BlastP, Protein information resource (PIR) databases. ACE-inhibitory activity of different peptides from fermented camel milk were also confirmed by the database of antihypertensive peptides (AHTPDB). Fermented camel milk produced by Lactobacillus cultures could be a novel source of ACE-inhibitory peptides.

Assessment of pH of Fermented Camel and Buffalo Milk by Using Lactobacillus Fermentum and Lactobacillus Helveticus as Starter Culture at Different Time Interval

The aim of this study was to assess the periodical evaluation of pH of fermented camel and buffalo milk collected at weekly interval for period of 2 months from camel dairy maintained at ICAR - NRC on Camel, Bikaner(Rajasthan),India and buffaloes maintained under the project “Establishment of live demonstration models of diversified livestock production systems for motivating adaption to enhancing agricultural income (RKVY - 15)” CVAS, RAJUVAS, Bikaner(Rajasthan),India respectively .The samples were inoculated with Lactobacillus fermentum NC DC 214 ( L. fermentum ) and Lactobacillus helveticus NCDC 288 ( L. helveticus ) cultures @ 1% in both pasteurized camel and buffalo milk and after proper mixing the samples were drawn at 0, 2, 4, 6, 8, 10, 12 hours and were subj ected to analyse, for change in pH. The results of present study revealed a highly significant (P&lt;0.01) decrease in the pH value of camel milk samples and buffalo milk samples with advancement of fermentation hours as well as with treated bacteria that is L. fermentum and L. helveticus .

Identification of potential ACE-inhibitory peptides from dromedary fermented camel milk

ABSTRACTCamel milk is a good nutritional source for people living in the arid and urban areas. This study aim to identify ACE-inhibitory peptides from dromedary camel milk produced using Lactobacillus helveticus or Lactobacillus acidophilus. Ten ACE-inhibitory peptides were identified using HPLC-MALDI-TOF MS. L. helveticus strain was found superior in respect to production of ACE-inhibitory peptides, compared with L. acidophilus due to having high proteolytic activity. However, all identified amino acid sequences were corresponding to β-casein of camel milk (Camelus dromedarius). Furthermore, molecular mass of identified peptides were below 1200 Da. Some ACE-inhibitory peptides were found to remain stable for up to 15 d of storage.

Role of Production Area, Seasonality and Age of Fermented Camel (Camelus Dromedarius) Milk Gariss on Mineral Contents

The objective of this work was to study the differences between some minerals content of gariss samples collected from two different production areas in two different production systems (i.e. traditional system Kordofan area and semi-intensive system- which, the camels are kept in an open barn and graze around the farm. The lactating female camels are supplemented with concentrates in addition to good quality ration containing groundnut cake and Sorghum biocolor and water supply upon required in Kordofan and Khartoum provinces in Sudan at the different seasons (summer, autumn and winter) and their gariss samples were collected. Sodium, potassium, calcium, magnesium and phosphorus of gariss samples collected in autumn season (Kordofan area), summer season (Khartoum area), and winter season (Khartoum and Kordofan areas) were determined, after that the age of gariss was noted from farmers directly when the samples were collected. Four different ages of gariss which registered were (5-8 hrs, 12 hrs, 48 hrs and more than 48 hrs). Each fermentation time (age of gariss) was used for analyzing mineral contents. The results showed that gariss prepared from different production locations and in different seasons in Kordofan and Khartoum production areas were statistically different in most of the mineral contents determined. To conclude, different feeding sources or different physiological status may affect camels’ milk and consequently their gariss product, also different age of gariss had affects the mineral content of milk.

Hygienic assessment of spontaneously fermented raw camel milk (suusa) along the informal value chain in Kenya

Suusa is a spontaneously fermented milk product from raw camel milk used by the pastoral communities of Northern and Eastern Kenya. The product can be as a result of intentional fermentation at ambient temperature for 3 days where it is prepared by women specifically for home consumption. The product can also result from unintentional fermentation where raw camel milk intended for sale, undergoes coagulation at any node of the informal value chain. Since no heat treatment is involved in preparation, microbial safety and quality of suusa is completely dependent on the raw milk inherent flora and handling practices. Therefore, the aim of this study was to determine the microbiological quality and safety of suusa along the informal value chain in relation to the raw camel milk handling practices. The study was carried out in Isiolo County where production, bulking and cooling of raw camel milk is done and in Nairobi County where there is biggest market for that milk. A total of 59 milk samples were obtained from the production, bulking, cooling and marketing nodes and analysed for, Titratable Acidity (TA), Total Viable Count (TVC), Coliform Count (CC), Spore Count (SC) and Yeast and Moulds Count (YM). The microbial load of TVC, CC and YM, increased significantly (P < 0.05) by 1 log increase, while SC increased by 3 log increase from production to market. The lactic acid increased from 0.07 % to 0.23 % for the unintended suusa.The microbial load comprised of 67 % Gram Negative Rods (GNR), 62 % Gram Positive Cocci (GPC) and 28 % YM from production, processing and marketing. Hygienic practices in raw camel milk and suusa production potentially expose the product to microbial contamination associated with reduced shelf life and public health concern. A total of 59 milk samples were obtained from the production, bulking, cooling and marketing nodes and analysed for, Titratable Acidity (TA), Total Viable Count (TVC), Coliform Count (CC), Spore Count (SC) and Yeast and Moulds Count (YM). The microbial load of TVC, CC and YM, increased significantly (P < 0.05) by 1 log increase, while SC increased by 3 log increase from production to market. The lactic acid increased from 0.07 % to 0.23 % for the unintended suusa.The microbial load comprised of 67 % Gram Negative Rods (GNR), 62 % Gram Positive Cocci (GPC) and 28 % YM from production, processing and marketing. Hygienic practices in raw camel milk and suusa production potentially expose the product tomicrobial contamination associated with reduced shelf life and public health concern.

English

Diets and nutrition have critical effect on immune status of human immunodeficiency virus infection and acquired immune deficiency syndrome (HIV/AIDS) patients and on recovery of immune competence after antiretroviral therapy (ART). A pilot study was conducted to explore associations between the dietary pattern of HIV/AIDS patients and their immune (CD4+ cell recovery) response following ART. A recall interview survey of dietary patterns (staple diets and consumption of dairy, other animal proteins, vegetables and fruits) and ART and CD4+ cell count record analysis was conducted on 92 participants visiting the Karamara hospital HIV/ART clinic between February and March, 2015. &nbsp;The staple diet of participants during ART comprised different cereal products and pulse stews. Dairy products, other animal proteins and vegetable/fruit diets were consumed by 88, 46.7 and 40.2% of the participants, respectively. CD4+ count increased more rapidly (p = 0.003) during the first 6 months of ART (144 &plusmn; 13.7 cells / mm3) compared to subsequent intervals (74&plusmn;15.7 to 76.9&plusmn;20.3 cells / mm3). ART CD4+ counts were consistently higher (p &lt; 0.01) in participants having baseline values &gt; 200 cells / mm3. CD4+ cell recoveries tend to be lower in participants aged &gt; 40 years and in those interrupting ART (p &lt; 0.05). Consumption of camel milk and fermented dairy was associated with relatively higher CD4+ cell recovery after 1 year on ART (p &gt; 0.050). In particular, participants who take soured camel milk demonstrate CD4+ cell counts close to &gt; 500 cell / mm3 after 1 year on ART. Long term CD4+ cell recovery was similarly improved (p = 0.051) in participants consuming fruit/vegetable diets. In contrast, consumption of other animal products had minimal impact on ART CD4+ cell count changes. Fermented or sour camel milk intake could enhance long-term ART immunological response. Deeper, systematic investigation is recommended to verify and establish potential ART-complimenting therapeutic benefits of camel dairy intake in HIV/AIDS patients. Key words:&nbsp; Antiretroviral therapy (ART), camel, CD4+cell count, diets, HIV/AIDS, pastoralists.

Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat

A total of 29 strains of Lactobacillus plantarum, isolated from traditional dry fermented camel sausages and identified by biochemical and molecular methods, were characterized by their technological and safety properties including acidifying capacity, proteolytic activity, and antimicrobial and antibiotic resistance in order to select the most suitable for use as starter cultures in combination with coagulase-negative staphylococci to improve and standardize the safety and quality of sausages. All the Lb. plantarum were able to hydrolyze casein and some strains showed very weak lipolytic activity. Moreover, all isolates showed acidifying activity by reducing pH to less than 4.3 at 15 and 25 °C after 72 h. Related to safety aspects, the totality of Lb. plantarum was resistant to tetracycline, gentamicin, and kanamycin. A large majority of strains exhibited antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, and Aeromonas hydrophila.

Camel milk: alternative milk for human consumption and its health benefits

Purpose – Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption. Design/methodology/approach – Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk. Findings – It has also been reported to alleviate oxidative stress and lipid peroxidation in rats. Camel milk differs from bovine milk in composition. It contains low total solids and fat; however, proteins and lactose are in equal amount but of higher quality than cow milk. Because of the high percentage of β-casein, low percentage of α-casein, deficiency of β-lactoglobulin and similarity of the immunoglobulins, it become safer for persons who are allergic to bovine milk. It contains protective proteins in higher amount which contributes to its functionality. The fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides which exerts different activity in in vitro and in vivo conditions. Originality/value – Because of its unique quality and functionality, this milk has potential application in management of different diseases and application in food industries.

Identification of bioactive peptides derived from caseins, glycosylation-dependent cell adhesion molecule-1 (GlyCAM-1), and peptidoglycan recognition protein-1 (PGRP-1) in fermented camel milk

Camel milk was fermented by Streptococcus thermophilus LMD-9 strain, the proteolytic system of which yielded peptides from the milk proteins. The peptides were isolated by cation-exchange chromatography and ultrafiltration, and then separated into 9 fractions by reversed-phase high-performance liquid chromatography. Two fractions displayed efficient radical-scavenging properties shown by Trolox equivalent antioxidant capacity assay. At least 347 peptides distributed in the different fractions were identified by tandem mass spectrometry. They mainly derived from the four different caseins, glycosylation-dependent cell adhesion molecule-1 (GlyCAM-1), also called lactophorin, and peptidoglycan recognition protein-1. For the first time, cleavage sites were identified for these six proteins and the susceptibility of GlyCAM-1 towards bacterial proteolysis directly in milk was shown. Investigation of peptide sequences homologous to known bioactive peptides highlighted not less than 16 different putative biological activities. Fermentation of camel milk was thus a means of food processing to produce potential bioactive peptides.

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Chal is a traditional fermented product produced from spontaneously fermented camel milk which contains several bacterial species with potential usage in producing traditional dairy products and functional foods. The aims of this study were to isolate and identify predominant lactic acid bacteria (LAB) from Chal and investigate antioxidant activity of camel and bovine milk fermented by these isolates. Chal samples were collected from Turkman Sahra, Golestan Province, Iran. The protein hydrolysis was determined by o-phthaldialdehyde (OPA) method, and antioxidant activities of whey fractions were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals scavenging methods. Nine catalase-negative bacteria including Lactobacillus (L.) plantarum, L. paraplantarum, L. kefiri, L. gasseri, L. paracasei, Leuconostoc (Leu.) lactis, Weissella (W.) cibaria, and Enterococcus (E.) faecium were isolated and identified by conventional and molecular methods. Both camel and bovine milk were fermented by the strains for 24 h. Fermented camel milk showed significantly (P < 0.05) higher antioxidant activity than bovine milk. Camel milk fermented by Leu. lactis showed significantly (P < 0.05) higher DPPH (57.90 ± 4.59 μM) and ABTS (1484.35 ± 128.20 μM; P < 0.05) radical scavenging activity compared to samples fermented by other strains. According to sensory evaluation of fermented camel and bovine milks, camel milk fermented by Leu. lactis SM10 had the highest overall acceptance values. Our findings suggest that camel and bovine milk fermented by LAB isolated from Chal could potentially be used for producing novel functional foods.

Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedarius) gariss

The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation). Inoculations of raw camel milk with selected LAB strains (E. duransR03, E.faecium NWL and L. plantarum BJ6 and their combination as well as the control - fermentation without starter cultures) was performed at varying periods of time (zero, 3, 6, 9 and 12h) at ambient temperature, then the role of these conditions on fatty acids classes were studied. Camel milk fermented under starter-culture controlled conditions contained unsaturated fatty acids, including the essential fatty acids. Considerable amounts of omega3 and omega6 fatty acids and the absence or presence of low amounts of short chain fatty acids were found compared to cow milk. (Resume d'auteur)

Anti-diabetic effects of shubat in type 2 diabetic rats induced by combination of high-glucose-fat diet and low-dose streptozotocin

Ethnopharmacological relevanceShubat, probiotic fermented camel milk, has been used both as a drink with ethnic flavor and a medicine among Kazakh population for diabetic patients. Kazakh people have lower diabetic prevalence and impaired fasting glucose (IFG) than do other ethnic groups living in Xinjiang China, which might be related to the beneficial properties of shubat. We therefore prepared shubat in laboratory and tested anti-diabetic activity and evaluated its possible hypolipidemic and renoprotective effects in type 2 diabetic rats. Materials and methodsType 2 diabetic rats were induced by an administration of high-glucose-fat diet for 6 weeks and an intraperitoneal injection of streptozotocin (STZ, 30mg/kg). Diabetic rats were divided randomly into four groups and treated for 28 days with sitagliptin (30mg/kg) or shubat (6.97×106 lactic acid bacteria+2.20×104 yeasts) CFU/mL, (6.97×107 lactic acid bacteria+2.20×105 yeasts) CFU/mL and (6.97×108 lactic acid bacteria+2.20×106 yeasts) CFU/mL. In addition, a normal control group and a diabetic control group were used for comparison. All drugs were given orally once daily 10mL/kg for 4 weeks. Fasting blood glucose (FBG) and body weight (BW) were measured before treatment and every week thereafter. Total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-c), high density lipoprotein cholesterol (HDL-c), serum creatinine (SCr), blood urea nitrogen (BUN), C-peptide, glycated hemoglobin (HbAlc), glucagon-like peptide-1 (GLP-1) levels and pancreas tissue sections were tested after 4 weeks. ResultsShubat demonstrated positive hypoglycemic activity on FBG, HbAlc, C-peptide and GLP-1 levels, high dose shubat decreased FBG (P<0.01) and HbAlc (P<0.05), increased C-peptide (P<0.05) and GLP-1 (P<0.01), decreased serum TC, TG, LDL-c (P<0.05), increased HDL-c (P<0.01), and improved the reduction of body weight as well as decreased SCr and BUN levels (P<0.01) compared to diabetic controls. Histological analysis showed shubat protected the function of islets of type 2 diabetic rats. ConclusionThe results of this study indicate that shubat has significant hypoglycemic potential in T2D rats and may modulate lipid metabolism and protect renal function in the type 2 diabetic condition, which might be related to various probiotics acting through promoting the release of GLP-1 and improving the function of β-cells.

Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis

are traditional fermented products widely consumed in Kazakhstan and Central Asia. Microflora of those fermented products is composed of bacteria and yeasts, which could have deep impacts on beverages quality. Although, the known presence of yeast in such fermented foods, few studies on yeast microflora of

Isolation and Identification of Yeasts and Lactic Acid Bacteria from Local Traditional Fermented Camel Milk, Chal

The yeasts and lactic acid bacteria in samples of the Iranian traditional fermented camel milk, Chal were identified on the basis of physiological and morphological properties. Yeast species were identified including Pichia. anamala, Pichia. jadinii, Debaryomyces. hansenii, Pichia. guilliermondii, Kluyvermyces. marxianus, Candida. fermentati, Pichia. ciferrii, Torulospora. delbrueckii, Candida. versatilis, Kluyvermyces. lactis, Candida. kefir, Saccharomyces. pastorianus, Saccharomyces. serevisiae, Candida. friedrichii, Kluyvermyces. polysporus, Rhodotorula. musilaginosa, Candida. lipolytica and Candida. lusitaniae. All of them could assimilate the glucose and liquefacted the gelatin, but could not production starch, tolerated 1% acetic acid, growth in the presence of Nacl 16% (except Debaryomyces. hansenii), anassimilateed the nitrat (except Rhodotorula. musilaginosa). Within the yeasts species, Kluyvermyces. lactis (8.57%) and Kluyvermyces. marxianus (8.57%) were the predominant. Also 93 different lactic acid bacteria species were identified including 64 bacilli as lactobicallus and wieselia, 8 cocci, leuconostoc, 11 coccobacili, leuconostoc, lactococcus and wieselia, 2 streptococci, streptoccus and 8 tetrad cocci shapes, pediococci. All isolates fermented galactose, except Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus kefir, Lactobacillus viridescens. All the isolates could growth at 37°C, only Leuconostoc mesenteroides subsp. Cremoris and Leuconostoc paramesenteroides could not growth at 30°C. This study revealed Chal contained a wide variety of yeasts and lactic acid bacteria.

Lactic acid bacteria biodiversity in raw and fermented camel milk

Consumption of fermented camel milk, named shubat, is very popular in Central Asia and especially in Kazakhstan where it is known for its medicinal and dietary properties. To identify lactic acid bacteria (LAB) camel milk and shubat were sampled from 4 regions of Kazakhstan with important camel's population. In total, 26 dairy samples from 13 selected farms representing the variability of the farming system in the country were collected. Isolated strains were identified by genotypic approach including PCR using three different pairs of primers (338f/518r; W001/23S1; Lac1/Lac2/Lac3) and 16S rDNA gene sequencing. Three genus were in majority: Lactococcus, Lactobacillus and Enterococcus. The following microorganisms were identified: Enterococcus durans ; Enterococcus faecalis; Enterococcus faecium; Lactobacillus casei; Lactobacillus casei subsp. casei; Lactobacillus curvatus; Lactobacillus kefiri; Lactobacillus paracasei; Lactobacillus sakei; Lactococcus lactis subsp. lactis; Leuconostoc mesenteroides. Identification of camel milk and shubat microflora provides a theoretical foundation for developing starter cultures by using local LAB strains for industrial production of traditional fermented milk products. (Resume d'auteur)