Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

Abstract

Camel milk isolates of lactic acid bacteria were characterized to develop defined starter cultures that could be used for the production of standardized Egyptian Rayeb fermented milk. The isolates have shown a wide diversity of Technological characteristics and antimicrobial activity. Interesting isolates were genetically identified at the species level. Two mixed culture starters composed of Lactiplantibacillus plantarum (FFNL146 and FFNL159) and Lactococcus lactis (FFNL1926 and FFNL2005) along with Leuconostoc pseudomesenteroides FFNL2374 were used in the production of Rayeb from camel milk, cow milk, and their mixture and stored for 14 days under refrigeration. Equally mixed camel and cow milk fermented with both starters had the best results of organoleptic attributes and physicochemical properties compared to samples made of camel milk. This is the first study to present two mixed starter cultures for Rayeb manufacturing. The success of these defined starter cultures will potentially enhance the safety and quality of the Rayeb industry in Egypt.

Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments

“…Resistance differences between the L. lactis type strain and L. lactis isolate from various fermented foods and starter products have been reported. For example, L. lactis strains were isolated from fermented soybean food 'kinema' and fermented camel milk showed KM resistance (Abosead et al 2022;Bandyopadhyay et al 2022). Consistent with previous studies, the results of the drug resistance tests on coastal environmentderived and type strains in this study correlated with salinity stress (McMahon et al 2007).…”

“…For example, L. lactis strains were isolated from fermented soybean food ‘ kinema ’ and fermented camel milk showed KM resistance (Abosead et al . 2022; Bandyopadhyay et al . 2022).…”

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…Then, commercial starters and/or rennet are added to coagulate the pasteurized milk (after cooling) [39]. A ready-to-use starter (Streptococcus termophilus, Lactococci, leuconostocs, or Lactobacillus) is not available, because of the complexity and high biodiversity of the naturally occurring enzymes and microorganisms [44]. Industrial fermentation results in organoleptic characteristics, including texture, flavor, and taste different from those of the conventional products.…”