A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.

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This study was conducted to evaluate the safety and bacterial profile of Dhanaan (Ethiopian traditional fermented camel milk). The composition of the microbial community in Dhanaan samples was analysed by a metagenomic approach of 16S rRNA gene amplicon sequencing. Metagenomic profiling identified 87 different bacterial microorganisms (OTUs) in six samples analysed. Although the Dhanaan samples contained various lactic acid bacteria (LAB), they also all contained undesirable microorganisms in large proportions. The following LAB genera were identified: Streptococcus, Lactococcus, and Weissella. One Streptococcus species represented by OTU-1 (operational taxonomic unit) was found in all Dhanaan samples and the dominating species in four out of six samples. This common isolate was found to be closely related to S. lutetiensis and S. infantarius. Undesirable microorganisms from genera such as Escherichia, Klebsiella, Enterobacter, Acinetobacter and Clostridium were, however, also frequent, or even dominant in Dhanaan samples. Thus, this calls for a change in the Dahnaan manufacturing practice to an improved and safer production system. Starter cultures suitable for Dhanaan production might be developed from the Streptococcus, Weissella, and Lactococcus microorganisms identified in this study. However, further safety evaluation and technological characterization need to be conducted on strains defined by OTU-1, OTU-2, OTU-3, OTU-8, and OTU-35 before they can be used as food grade starter cultures.

The present study investigated inhibition of multiple food related pathogens in raw and pasteurised camel milk during fermentation with four novel Lactococcus lactis strains. All pathogens alone in camel milk reached 8.0 log(CFU mL -1 ). When the pathogens were cultivated with L. lactis MS22333 or MS22337 they were reduced between 0.9-6.0 log(CFU mL -1 ). L. lactis MS22314 and MS22336 showed no antimicrobial activity.Bad hygiene and lack of cooling facilities have resulted in spontaneously fermented African camel milk with high incidence of contaminants. Starter cultures promote food safety by controlling the fermentation. Commercial cultures developed for bovine milk acidify poorly in camel milk and cultures optimized for camel milk with inhibitory effects against pathogens are therefore needed.To our knowledge, we have for the first time demonstrated that some L. lactis strains isolated from camel milk can inhibit the growth of food related pathogens in both raw and pasteurised camel milk.

The genome sequences of four Lactococcus lactis strains isolated from fermented camel milk were sequenced using paired-end Illumina MiSeq reads. The genome size of each strain was about 2.6 Mb, and three of the strains were annotated with tet(S) coding for tetracycline resistance.

Kocho is a traditional product in Ethiopia, prepared by fermenting parts of ‘false banana’ plants ( Ensete ventricosum ). Fermentation practices of kocho vary depending on the region of Ethiopia. In this study, 14 kocho samples originating from four different areas were investigated. They varied both in the fermentation technique and the duration of fermentation. Samples were analysed to determine the microbial community using culture-independent 16S amplicon high-throughput sequencing. In addition, bacterial strains were isolated and identified. Furthermore, the volatile profiles were characterized by HS-SPME treatment coupled with GC/MS. The results indicated that Lactobacillus and Acetobacter were the most dominant genera during kocho fermentation with Lactobacillus plantarum and Lactobacillus brevis being the prevalent species of Lactobacillus. The analysis of the volatile profiles demonstrated that acetic acid and butanoic acid prevailed in all samples. Our results showed that kocho samples prepared in different areas and using different processing methods varied both in the composition of the microbiota and in their volatile profiles.