Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan

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PARSAEIMEHR M.; STAJI H.; Jebellijavan A.; SALIMI A.; ARAB F.; Faraki A.; Kanaani M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2019 | Volume:9 | Issue:3 (35) Page(s): 1-12

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Title

Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan

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Keywords

Camel milkQ2

chemical analysisQ1

Lactic acid bacteriaQ1

Abstract

Camel milk is considered the most important source of nutrition in terms of protein, vitamins and minerals, which is important for health. The aim of this study was to evaluate the chemical properties, microbial profile and the presence of Lactic acid bacteria in Camel milk. In this study, 24 samples of Camel milk from Semnan's livestock farms were collected randomly during a month period and the samples were taken to the Food Health Laboratory under aseptic conditions and then analyzed for chemical and microbial assays. The percentage of protein, pH and fat percentage ranged from 1% to 3%, 6% to 6. 6% and 2% to 3. 5% respectively. The average number of aerobic bacteria, enterococcus, micrococcus, aerobic and anaerobic Lactic acid bacteria, and mold and yeast were 6. 08± 0. 06, 3. 66± 0. 072, 4. 14± 0. 06, 5. 24± 0. 42, 5. 18 ± 0. 35, 3. 84± 1. 15 log cfu/ml, respectively. It should be noted that coliform and Enterobacteriaceae were not isolated from any of the Camel milk samples. Staphylococcus aureus was estimated from 2. 78 to 4. 49 cfu log/ml. In addition, identification of isolates of Lactic acid bacteria was performed by sequencing of 16s rDNA. Accordingly, the isolates belong to Lactobacillus casei, Lactobacillus pasturianus, Enterococcus faecium and Enterococcus faecalis. The results of this study showed microbial diversity in Camel milk.

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APA: Copy

PARSAEIMEHR, M., STAJI, H., Jebellijavan, A., SALIMI, A., ARAB, F., Faraki, A., & Kanaani, M.. (2019). Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan. JOURNAL OF FOOD HYGIENE, 9(3 (35) ), 1-12. SID. https://sid.ir/paper/223006/en

Vancouver: Copy

PARSAEIMEHR M., STAJI H., Jebellijavan A., SALIMI A., ARAB F., Faraki A., Kanaani M.. Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan. JOURNAL OF FOOD HYGIENE[Internet]. 2019;9(3 (35) ):1-12. Available from: https://sid.ir/paper/223006/en

IEEE: Copy

M. PARSAEIMEHR, H. STAJI, A. Jebellijavan, A. SALIMI, F. ARAB, A. Faraki, and M. Kanaani, “Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan,” JOURNAL OF FOOD HYGIENE, vol. 9, no. 3 (35) , pp. 1–12, 2019, [Online]. Available: https://sid.ir/paper/223006/en

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