Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Po- tential Use in the Production of Yogurt
Imen Fguiri, Manel Ziadi , Karchoufi Rekaya , Samira Arroum and Touhami Khorchani
Fguiri I, et al., J Food Sci Nutr 2017, 3: 026
DOI: 10.24966/FSN-1076/100026
HSOA Journal of
Food Science and Nutrition
Abstract: The objective of this work is to formulate a starter lactic seen
application camel milk to prepare fermented product yoghurt. Lactic
acid bacteria isolated from camel milk has different characterization
tests and selection: morphological study, catalase test, gram stain,
use of citrate, acidifying power, lipolytic power and proteolytic power.
These tests have to choose the strains: 1, 4, 5, 6, 7, 8, 9 and 10
which has ΔpH ≥ 0.3U after 6h as the most acidifying and EPS producing
strains. All the strains showed a proteolytic activity with zone
diameters and proteolysis was between 15 and 21mm. In addition,
these lactic acid bacteria were considered low lipolytic but all having
antimicrobial activity against 11 pathogenic strains. Then freezedried
lactic acid bacteria were prepared from these strains starters
(1, 4, 5, 6 and 9). These were used to inoculate three types of milk
after pasteurization, using each time a combination of two strains.
These strains were applied to goat, camel and cow’s milk for the
preparation of yoghurt. The monitoring of these fermented products
shows the combinations of strain nº1 with strain nº6 in the goat milk
and cow milk certainly give us the desired product (yogurt). Because
of pH, titratable acidity and viscosity seem so similar to those of natural
yoghurt.
Keywords: Camel milk; Fermentation; Lactic acid bacteria; Yoghurt
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