RJAVS September 2018
 
 
 

 


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Influence of probiotic bacteria isolated from camels' milk on the physicochemical properties of camels’ milk stirred yoghurt

Marwa H. El-Gendy

Abstract The objectives of this study were to evaluate the physicochemical properties of camels’ milk stirred yoghurt produced from probiotic bacterial strains isolated from camels' milk. After isolation and identification of the lactic acid bacterial strains (LAB) and evaluation of their probiotic properties, they were examined, for some growth and technological properties. The selected isolates were Lb. plantarum, Lb. fermentum, Bifi. animalis, Lb. acidophilus, and Lb. rhamnosus. These strains were used as starter culture in the manufacture of liquid fermented camels' milk like-stirred yoghurt. The traditional yoghurt starter was used as control. The results show that all selected isolates had the ability to produce exopolysaccharide (EPS), diacetyl and proteolytic activity. Their ability to produce biomass and acidity varied between the strains. The results revealed that there were significantly affected chemical composition, microbiological count, pH, viscosity and water holding capacity (%) of nonfat fermented camel milk drink during storage except ash (%). It was found that Lb. acidophilus, Lb. plantarum and Lb. rhamnosus were the closest to the stirred yogurt in terms of appearance, viscosity and flavor on Bifi. animalis and Lb. fermentum. This study reveals that the LAB isolates from camel milk has a high ability to apply as probiotics, with high production of EPS, survived at low pH, and inhibit some food pathogens, from which it can make them promising candidates to produce functional food with potential health benefits

[ FULL TEXT PDF 1-7 ] DOI: 10.22587/rjavs.2018.10.3.1

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