Microflora identification of fresh and fermented camel milk from Kazakhstan

Abstract

In Kazakhstan where Bactrian camel, dromedary camel and their hybrids are cohabiting within same farms, the consumption of camel milk is very popular because its medicinal and dietary properties. This milk is consumed under fermented form, called shubat. Shubat is still very often made on a small scale in the steppe with a fermentation step driven by wild bacteria. Camel milk and shubat were sampled from 4 regions with high number of camel population. As the whole, 26 samples were obtained from 13 selected farms representing the variability of the farming system. Isolated LAB strains were identified by method of a polymorphism determination of 16S ribosome DNA. PCR with using two different pairs of amorces (338f/518r; W001/23S1) was done. Majority of microflora were cocci in a both milk products. Yeast biodiversity in shubat was studied by using denaturing gradient gel electrophoresis (DGGE). Target DNA bands were identified according to the reference species scoring. Comigrating bands present in the DGGE profiles were resolved by species-specific PCR. The dominant yeasts in both products included Kazakhstania unispora, Saccharomyces cerevisiae and Kluyveromyces marxianus. Frequently isolated yeast species were Dekkera bruxellensis and more rarely Galactomyces geotrichum. The results of microflora identification in these products provide a theoretical foundation for developing starter cultures.

Biochemical and molecular identification of lactic acid bacteria isolated from camel milk in Tunisia

“…All the isolates were identified as Enterecoccus faecium (Table 2). E. faecium was previously isolated from Egyptian camel milk (Hamed and Elaatar, 2013) and from Azerbaijani Motal cheese (Ahmadova et al, 2013;Akhmetsadykova et al, 2014). Enterococci, components of the human gastro-intestinal microbiota (Huycke et al, 1998), are very widespread in various raw food systems especially of animal origin (Haji-Sfaxi et al, 2011).…”

Galactomyces geotrichum – moulds from dairy products with high biotechnological potential

“…It is consumed both as a nutritional drink and as a medicinal remedy. The presence of G. geotrichum has been demonstrated in this drink, but in scant amounts (Akhmetsadykova et al, 2014 (Akabanda et al, 2013;Akhmetsadykova et al, 2014).…”

Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedarius) gariss

“…LAB distribution showed a high diversity of species that are dominant and was frequently described in various dairy products. In fermented camel milk from Kazakhstan called Shubat different microorganisms were identified as Enterococcus durans; Enterococcus faecalis; Enterococcus faecium and others (Akhmetsadykova et al, 2014). By using well identified starter cultures of LAB strains associated with gariss preparation and by controlling the conditions of product preparation, a wholes me product of consistent quality will be desired for the consumers of the urban areas.…”

“…To obtain the gariss with better quality and to produce this traditionally fermented product at the industrial level with high quality, control starter cultures must be used. For many authors, the presence of enterococci is evidence of possible fecal contamination and therefore a risk to consumers because although these strains are known for their low virulence, they pose serious health problems due to the emergence of many antibiotic-resistant strains (Akhmetsadykova et al, 2014). The objective of the present work was to know the changes in the fatty acids classes of gariss prepared under controlled conditions in order to assess the influence of the strains used.…”