Study of Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Raw and Traditional Fermented Camel Milk

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MAHMOUDI M.; KHOMEIRI M.; SAEIDI M.; KASHANINEJAD M.; DAVOODI H.

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Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2019 | Volume:21 | Issue:5 Page(s): 1161-1172

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Title

Study of Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Raw and Traditional Fermented Camel Milk

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Keywords

Lactococcus lactisQ3

Lactobacillus helveticusQ3

ChalQ3

Auto-aggregation rateQ3

Coaggregation rateQ3

Abstract

In the present research work, the potential probiotic properties of Lactococcus lactis KMCM3 and Lactobacillus helveticus KMCH1 isolated from raw camel milk and traditional fermented camel milk (Chal), respectively, were studied. The probiotic properties of isolates that were investigated included the hemolysis, antibiotic resistance, antibacterial features, resistance to low pH and bile salts, survival under simulated GastroIntestinal Tract (GIT) conditions, adhesion ability to hydrocarbon, and their autoaggregation and co-aggregation rates. None of isolates exhibited hemolytic activity. They were susceptible against tetracycline, penicillin, ampicillin, chloramphenicol, erythromycin and vancomycin. Lac. lactis KMCM3 and L. helveticus KMCH1 retained their viability at pH 3. 0 (8. 68 and 8. 6 log cfu mL-1, respectively), 0. 3% w/v bile salts (8. 23 and 8. 58 log cfu mL-1, respectively) and under simulated GIT conditions (8. 31 and 8. 46 log cfu mL-1, respectively). Both of these isolates inhibited the growth of E. coli, S. aureus, L. monocytogenes, B. cereus and S. enterica subsp. enterica serovar Typhimurium with MIC values of 6. 25 to 25 mg mL-1. In addition, They exhibited an ability to adhere to hydrocarbon (xylene), and possessed a high auto-aggregation and co-aggregation rate (more than 40%).

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APA: Copy

MAHMOUDI, M., KHOMEIRI, M., SAEIDI, M., KASHANINEJAD, M., & DAVOODI, H.. (2019). Study of Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Raw and Traditional Fermented Camel Milk. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 21(5 ), 1161-1172. SID. https://sid.ir/paper/361779/en

Vancouver: Copy

MAHMOUDI M., KHOMEIRI M., SAEIDI M., KASHANINEJAD M., DAVOODI H.. Study of Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Raw and Traditional Fermented Camel Milk. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2019;21(5 ):1161-1172. Available from: https://sid.ir/paper/361779/en

IEEE: Copy

M. MAHMOUDI, M. KHOMEIRI, M. SAEIDI, M. KASHANINEJAD, and H. DAVOODI, “Study of Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Raw and Traditional Fermented Camel Milk,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 21, no. 5 , pp. 1161–1172, 2019, [Online]. Available: https://sid.ir/paper/361779/en

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