Microbiota Associated with Dromedary Camel Milk from Algerian Sahara

Amrouche, Tahar; Mounier, Jérôme; Pawtowski, Audrey; Thomas, Florian P.; Picot, Adeline

doi:10.1007/s00284-019-01788-4

Cited by 17 publications

(8 citation statements)

References 24 publications

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“…Camel milk butter is primarily white with a more dense consistency than bovine milk butter [ 99 ]. In some pastoral communities, such as the Sahara region, camel butter is produced in small amounts for medicinal uses [ 100 ]. According to Konuspayeva et al [ 101 ], camel milk fat content ranges between 1.2 and 6.4%, which is comparable to the fat content of bovine milk.…”

Section: Camel Milk Butter Processingmentioning

confidence: 99%

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

Oselu

Ebere

Arimi

2022

International Journal of Food Science

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Kenya is the leading camel milk producer globally, with an annual production volume of 1.165 MMT, followed by Somalia (0.958 MMT) and Mali (0.271 MMT). In Kenya, pastoral tribes in North-Eastern parts rear about 4.722 million camels accounting for about 80% of all camels. Camels offer locals various benefits, including transportation of goods across the deserts, meat, fur, and milk. Camel milk contains natural therapeutically and immunity-boosting properties due to the higher concentration of lactoferrin, lactoglobulins, and lysozyme than bovine milk. Camel milk has been shown to have hypoallergenicity properties compared to bovine milk. Camel and human milk are similar in nutritional composition and therapeutic properties. Camel milk is known to fight various diseases, including cancer, diabetes, autism, hypertension, and skin diseases. Despite the standing of Kenya in the world in terms of camel milk production, Kenya lags considering the camel milk products, industries, and marketing. This paper reviews recent literature on camels and camel milk production trends in Kenya in relation to the world. The review also discusses various camel milk properties (nutritional and therapeutic) as well as the camel milk sector situation in Kenya.

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Section: Camel Milk Butter Processingmentioning

confidence: 99%

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

Oselu

Ebere

Arimi

2022

International Journal of Food Science

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“…Unpasteurized or raw milk is prone to contamination easily and there were some undesirable bacteria such as Klebsiella, clostridium and Staphylococcus species which were evidenced from similar studies of raw camel milk ( Amrouche et al, 2020 , Berhe et al, 2019 , Rahmeh et al, 2022 ). Fungal pathogens including candida, Aspergillus and Fusarium also resided in the current study samples which also coexisted in a similar study ( Rahmeh et al, 2022 ) disclosed unhygienic for consumption prior to appropriate sterilization.…”

Section: Discussionmentioning

confidence: 98%

Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia

Sheikh,

Mohamed Ibrahim,

Almathen

et al. 2024

Saudi Journal of Biological Sciences

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“…Debate remains in this area as hypervariable regions targeted between different studies and for specific bacterial genera differ [ 19 , 95 , 96 , 97 ]. Irrespective of the issue relating to the choice of hypervariable regions used, 16S rRNA sequencing has seen massive application in the metagenomics field, specifically for the V3–V4 region coupled with Illumina sequencing [ 98 , 99 , 100 , 101 ]. A majority of metabarcoding studies have employed the Illumina MiSeq or HiSeq 2500 platforms, the latter of which is no longer supported.…”

Section: Sequencing Methodsmentioning

confidence: 99%

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Srinivas

O’Sullivan

Cotter

et al. 2022

Foods

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The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In this context, it is crucial to study these microbial communities to characterise fermented foods and the production processes involved. High Throughput Sequencing (HTS)-based methods such as metagenomics enable microbial community studies through amplicon and shotgun sequencing approaches. As the field constantly develops, sequencing technologies are becoming more accessible, affordable and accurate with a further shift from short read to long read sequencing being observed. Metagenomics is enjoying wide-spread application in fermented food studies and in recent years is also being employed in concert with synthetic biology techniques to help tackle problems with the large amounts of waste generated in the food sector. This review presents an introduction to current sequencing technologies and the benefits of their application in fermented foods.

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Microbiota Associated with Dromedary Camel Milk from Algerian Sahara

Cited by 17 publications

References 24 publications

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World

Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

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