In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

Mutamed Ayyash, Aisha Abushelaibi, Suheir Al-Mahadin, Mohamed Enan, Khaled El-Tarabily, Nagendra Shah

Research output: Contribution to journalArticlepeer-review

56 Citations (Scopus)

Abstract

The objectives of this study were to isolate lactic acid bacteria (LAB), namely Streptococcus and Enterococcus, on M17 agar from raw camel milk and investigate their probiotic characteristics. Physiological properties, cell surface properties (hydrophobicity, autoaggregation, co-aggregation), acid and bile tolerance, bile salt hydrolysis, cholesterol removing ability, exopolysaccharide (EPS) production, hemolytic and antimicrobial activities, resistance toward lysozyme and six antibiotics, and fermentation profile (growth, pH, and proteolysis) were examined. rDNA sequencing was carried out to identify the isolates and to acquire Genbank accession numbers. LAB isolates showed cholesterol lowering and pathogens inhibition properties. Hydrophobicity and autoaggregation results revealed strong attachment capabilities of the isolated LAB. Resistance of LAB isolates to lysozyme activity and to 60 °C were also high. Identified LAB exhibited promising fermentation profile. This study reveals that the isolated LAB isolates especially E. faecium KX881783 and S. equinus KX881778 may be excellent candidates to produce functional foods to promote health benefits.

Original languageEnglish
Pages (from-to)478-487
Number of pages10
JournalLWT
Volume87
DOIs
Publication statusPublished - Jan 2018

Keywords

  • Camel milk
  • Cholesterol lowering
  • Enterococcus
  • Probiotics
  • Streptococcus

ASJC Scopus subject areas

  • Food Science

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