Characterization of potential probiotic lactic acid bacteria isolated from camel milk

Aisha Abushelaibi, Suheir Al-Mahadin, Khaled El-Tarabily, Nagendra P. Shah, Mutamed Ayyash

Research output: Contribution to journalArticlepeer-review

169 Citations (Scopus)

Abstract

The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria isolated from raw camel milk. Physiological properties, cell surface properties (hydrophobicity, autoaggregation, co-aggregation), acid and bile tolerance, bile salt hydrolysis, cholesterol removing, exopolysaccharide (EPS) production, hemolytic and antimicrobial activities, resistance toward lysozyme and six antibiotics, and fermentation profile (growth, pH, and proteolysis) were examined. 16S rRNA sequencing was carried out to identify six presumptive LAB isolates. In general, all identified LAB (Lactococcus lactis KX881768, Lactobacillus plantarum KX881772, Lactococcus lactis KX881782 and Lactobacillus plantarum KX881779) showed auto-aggregation ability, high cholesterol removal ability, high co-aggregation, strong antimicrobial activity and EPS production. Among the isolates, Lactococcus lactis KX881768, Lactobacillus plantarum KX881772, Lactococcus lactis KX881782 and Lactobacillus plantarum KX881779 exhibited remarkable cholesterol removal abilities. Similarly, Lactobacillus plantarum KX881779, and Lactococcus lactis KX881782 showed very promising fermentation profiles.

Original languageEnglish
Pages (from-to)316-325
Number of pages10
JournalLWT
Volume79
DOIs
Publication statusPublished - Jun 1 2017

Keywords

  • Camel milk
  • Cholesterol removal
  • Lactic acid bacteria
  • Lactobacili
  • Probiotic

ASJC Scopus subject areas

  • Food Science

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