Isolation of probiotic bacteria from raw camel's milk and their antagonistic effects on two bacteria causing food poisoning

Abstract

Lactic acid bacteria (LAB) is one of the main classes of acid-producing organisms in the food industry, and they play a vital part in many food and feed fermentations. We isolated and performed molecular identification of LAB from raw camel's milk and assessed their protective effects against pathogenicity induced by Staphylococcus aureus and Escherichia coli. Fourteen samples of camel's milk were obtained from several districts under aseptic conditions. Bacteria isolation was performed by plating the samples on selective media. Isolates were identified by amplification of the 16S ribosomal RNA by PCR and sequencing. A total of 32 isolates were randomly picked, eight of which were analysed in this study. On the basis of phenotypic and genotypic methods, isolated LAB was included Leuconostoc mesenteroides, Lactobacillus plantarum, Weissella paramesenteroides and Weissella confuse. Antagonistic activity of isolated LAB against two pathogenic bacteria showed that they had more inhibitory activity against S. aureus subsp. aureus PTCC 1431 than E. coli ATCC 25922. This study discovered that raw camel's milk obtained from three districts of Kerman province contain LAB bacteria that have antagonistic properties on S. aureus.

Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

“…Carbohydrate fermentation showed positive for all isolates. (Table 1 B)NaCl is an inhibitory substance that can inhibit the growth of certain types of bacteria, and probiotic organisms should tolerate high salt content in the human intestine [24]. It was also reported previously, Lactobacillus species isolated from curd was able to withstand 1-6% of NaCl and excellent growth was recorded in the range 1-5% of NaCl concentration.…”

“…It was also reported previously, Lactobacillus species isolated from curd was able to withstand 1-6% of NaCl and excellent growth was recorded in the range 1-5% of NaCl concentration. Isolated lactobacillus species from yogurt samples were also evaluated and their tolerance at different concentrations were recorded [24], [25]. Isolates were successfully grown at (1-9%) NaCl concentrations [26].…”

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

“…However, contaminated, Bîisim missiga can be a vector for transmission of zoonoses (viral, bacterial and parasitic), prions and other toxic elements to humans (Lompo et al, 2006;Early, 2017;Asante et al, 2019). These pathogenic are responsible the damage on health of consumers and comes mainly from human, animals and environment (Edalati et al, 2019). Thus, Bacillus cereus, Campylobacter, Clostridium, Escherichia coli, Listeria monocytogenes, Salmonella and Staphylococcus are the pathogens frequently found in milk (Yobouet et al, 2014;Amenu et al, 2019).…”

Research Development on Anti-Microbial and Antioxidant Properties of Camel Milk and Its Role as an Anti-Cancer and Anti-Hepatitis Agent

“…[ 27 ]. The potential of LAB species isolated from camel milk are not only antagonistic against pathogenic bacteria such as E. coli and S. aureus , but could also be useful in food poisoning treatments [ 40 ]. The problem of antibiotic resistance is causing great uncertainty in the efforts of the world to fight against infectious diseases.…”