Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

Fguiri, Imen; Ziadi, Manel; Atigui, Moufida; Ayeb, Naziha; Arroum, Samira; Mouna, Assadi; Khorchani, Touhami

doi:10.1111/1471-0307.12226

Cited by 60 publications

(63 citation statements)

References 44 publications

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“…L. rhamnosus R4 showed an acidifying capacity similar to that of L. helveticus S4 strain throughout the incubation time. These LAB strains isolated from Xinjiang cheese showed an acidifying activity after 24 h of incubation similar to that detected for LAB strains isolated from Tunisian dairy products (Fguiri et al, 2015).…”

Section: Discussionsupporting

confidence: 77%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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Abstract:Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.

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Section: Discussionsupporting

confidence: 77%

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Azat

Lü

et al. 2016

J. Zhejiang Univ. Sci. B

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“…Proteolysis and causing pH decrease in 24 hr were not statistically related among L. plantarum strains isolated from Siahmazgi cheese. These results affirmed and contradicted those of Piraino et al () and Fguiri et al (), respectively.…”

Section: Resultssupporting

confidence: 64%

“…A vast range of changes regarding acidity was recorded in Skim Milk medium (57°D for SD11 up to 104°D for SC9). The difference among microorganisms in their ability to produce acid is justified by the difference in their ability to degrade carbon and nitrogen containing compounds in the medium and also the difference in nutrients transmission systems (Badis, Guetarni, Moussa Boudjema, Henni, & Kihal, ; Fguiri et al, ).…”

Section: Resultsmentioning

confidence: 99%

Technological properties ofLactobacillus plantarumstrains isolated from Siahmazgi cheese

Partovi

Gandomi

Basti

2018

J Food Process Preserv

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In this study, the technologic properties of Lactobacillus plantarum strains isolated from Siahmazgi cheese were investigated. A significant difference in pH reduction was observed among L. plantarum strains, for example, the pH reduction for SC9 and SE4 strains was 1.98 and 0.81 unit, respectively, during 24 hr. The SD6 and SC6 strains exhibited the highest proteolysis (0.98 mg Tyr/5 ml milk) and lipolysis (17.5 U) activities, respectively. All the L. plantarum strains investigated in this study produced diacetyl. None of the L. plantarum strains produced gas from glucose and ammonia from arginine. Furthermore, none of the L. plantarum strains could grow at 45 °C, and pH = 3 and 9.6. No significant relationship was observed between Ph decrease and specific growth rate at 30 °C. SC9 strain exhibited good acid production, proteolytic activity and tolerance to a variety of environmental conditions, thus it is recommended to be used as a starter culture. Practical applications Analyzing the technologic properties of wild strains of lactic acid bacteria isolated from artisanal cheeses is required for selection of suitable strains as starter or adjunct culture to produce fermented dairy products with consistent quality and original organoleptic properties on industrial scale under hygienic conditions.

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“…In Tunisia, some practices of camel milk fermentation were known [15]. Development of new fermented functional camel milk in Tunisia can be promised.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Fguiri¹

2017

FSN

Self Cite

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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.

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Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

Cited by 60 publications

References 44 publications

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Technological properties ofLactobacillus plantarumstrains isolated from Siahmazgi cheese

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

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