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Phenotypic study of lactic acid bacteria isolated from camel meat and milk

By: Benaissa Atika, Babelhadj Baaissa, Halimi Romaissa

Key Words: Dromedary, Lactic acid, Bacteria, Meat, Milk.

Int. J. Biosci. 20(4), 121-131, April 2022.


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The dromedary, a symbol of man’s survival in the desert, produces high-quality milk and meat. Because of their technological properties, lactic acid bacteria are used in a variety of food transformation processes. This study focused on the phenotypic identification of lactic acid bacteria isolated from camel meat, and milk in order to gain a better understanding of these lactic bacteria and to compare the bacterial genera found in the two other food products. Camel meat and milk samples were collected under sterile conditions. On MRS and M17 agar, the lactic flora is counted. The enumeration results revealed a bacterial richness of the milk samples compared to the meat samples, as well as a strong lactic load on M17 agar and MRS for both types of products examined. On M17 agar, the contamination rates of camel meat and milk are 4.43±0.80 logufc/g and 4.93±10.77 logufc/ml, respectively, and 4.40±0.96 logufc/g and 3.89±7.07 logufc/ml, respectively on MRS. The 11 lactic isolates of camel meat were obtained after phenotypic identification and were linked to five genera listed in order of dominance: Lactobacillus (36.36 %),  Lactococcus (27.27%), Streptococcus (18.18%), Enterococcus, and Pediococcus (9.09 %). While the 11 milk isolates were linked to five genera, they were listed in descending order: Lactococcus (54.55%), Lactobacillus (18.18%), Leuconostoc, Enterococcus, and Streptococcus (9.09 %). The Pediococcus genus has only been isolated from meat, whereas Leuconostoc has only been isolated from milk.

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Phenotypic study of lactic acid bacteria isolated from camel meat and milk

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Benaissa Atika, Babelhadj Baaissa, Halimi Romaissa.
Phenotypic study of lactic acid bacteria isolated from camel meat and milk.
Int. J. Biosci. 20(4), 121-131, April 2022.
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