Identification and probiotic potential of lactic acid bacteria from camel milk

Saudi Journal of Biological Sciences

Raghvendar Singh¹  Banwari Lal²  Anjali Sharma³  Meeta Lavania³ 

[1] Corresponding author.;Department of Biochemistry, National Research Centre on Camel, Jorbeer, Bikaner, India;Microbial Biotechnology, Environmental and Industrial Biotechnology Division, The Energy and Resources Institute (TERI), New Delhi, India;

关键词: Camel milk;    Lactic acid bacteria;    Probiotics;    In vitro studies;    Caco-2 cell line;   

DOI  :  

来源: DOAJ

【 摘 要 】

In the present study, a total of 80 presumed lactic acid bacteria (LAB) were isolated from camel milk. Selected LAB were identified as Lactococcus lactis (cam 12), Enterococcus lactis (cam 14) and Lactobacillus plantarum (cam 15) and their potential were tested by tolerance & de-conjugation of bile salts, antimicrobial activity, surface hydrophobicity and adhesion potential) along with this of probiotics were evaluated for curd formation and assessed for sensory properties and syneresis. Selected LABs showed antimicrobial activity against wide range of pathogenic bacteria (Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus and Escherchiaia. coli). LAB (cam 12, cam 14 and cam15) were highly sceptible to chloramphenicol, vancomycin, and tetracyclin. In vitro adhesion studies with Caco-2 cells demonstrated strong adhesion activity with hydrophobicity (99%) was observed. Acute oral toxicity of E. lactis and L. plantarum showed non-toxic, non-virulent and safe for industrial application. The study provides potential LAB which may act as a substitute of functional food, synthetic feed and industrial curd formulation with in the shortest span (240 min at 28–32 °C).

【 授权许可】

Unknown