Antimicrobial activity of camel's milk against pathogenic strains of Escherichia coli and Listeria monocytogenes

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 39-43

  Benkerroum, Noreddine ^a   Mekkaoui, Majda ^a   Bennani, Nargisse ^a   Hidane, Kamal ^b  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b Min de l'Agri et du Devmt Rural   (Morocco)

Author keywords

Antimicrobial activity; Camel's milk; Colostrum; Escherichia coli; Listeria monocytogenes

Indexed keywords

ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL STRAIN; CAMEL; COLOSTRUM; CONTROLLED STUDY; DIFFUSION; ENVIRONMENTAL TEMPERATURE; ESCHERICHIA COLI; FOOD FREEZING; FOOD MICROBIOTECHNOLOGY; HEAT TREATMENT; INCUBATION TIME; INOCULATION; LISTERIA MONOCYTOGENES; MILK; NONHUMAN; PRIORITY JOURNAL; STORAGE TEMPERATURE;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CAMELIDAE; ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 1042279556     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00127.x     Document Type: Article

References (14)

1. Barbour E K, Nabbut N H, Frerisch W M and Al-Nakhli H M (1984) Inhibition of pathogenic bacteria by camel's milk: relation to whey lysozyme and stage of lactation. Journal of Food Protection 47 838-840.
2. Bellamy W, Takase M, Wakabayashi H, Kawase K and Tomita M (1992) Antimicrobial spectrum of lactoferricin B, a potent bactericidal peptide derived from the N-terminal region of bovine lactoferrin. Journal of Applied Bacteriology 73 472-479.
3. Benkerroum N, Oubel H, Zahar M, Dlia S and Filali-Maltouf A (2000) Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan Jben. Journal of Applied Microbiology 89 960-969.
4. Benkerroum N, Boughdadi A, Bennani N and Hidane K (2003) Microbiological quality assessment of Moroccan camel's milk and identification of predominating lactic acid bacteria. World Journal of Microbiology and Biotechnology 19 645-648.
5. De Valdez G F, Bibi W and Bachmann M R (1988) Antimicrobial effect of the lactoperoxydase/thiocyanate/hydrogen peroxide (LP) system on the activity of thermophilic starter culture. Milchwissenschaft 43 350-352.
6. Duhaiman A S (1988) Purification of camel milk lysozyme and its lytic effect on Escherichia coli and Micrococcus lysodeikticus. Compendium of Biochemistry and Physiology 91B 793-796.
7. El Agamy E I, Ruppanner R, Ismail A, Champagne C P and Assaf R (1992) Antimicrobial and antiviral activity of camel milk protective proteins. Journal of Dairy Research 59 169-175.
8. Farrag S A, El-Gazzar F E and Marth E H (1992) Use of lactoperoxidase system to inactivate Escherichia coli O157:H7 in a semi-synthetic medium and in raw milk. Milchwissenschaft 47 15-17.
9. Garcia-Graells C, Valcks C and Michiels C W (2000) Inactivation of Escherichia coli and Listeria inocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system. Applied and Environmental Microbiology 66 4173-4179.
10. Haddadin M S, Ibrahim A S and Robinson R K (1996) Preservation of raw milk by activation of the natural lactoperoxydase systems. Food Control 7 149-152.
11. Kappeler S, Farah Z and Puhan Z (1999) Alternative splicing of lactophorin mRNA from lactating mammary gland of the camel (Camelus dromedarius). Journal of Dairy Science 82 2084-2093.
12. Kennedy M, O'Rourke A-L, McLay J and Simmonds R (2000) Use of a ground beef model to assess the effect of the lactoperoxydase system on the growth of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in red meat. International Journal of Food Microbiology 57 147-158.
13. Liberti R, Franciosa G, Gianfranceschi M and Aureli P (1996) Effect of combined lysozyme and lipase treatment on the survival of Listeria monocytogenes. International Journal of Food Microbiology 32 235-242.
14. Marks N E, Grandison A S and Lewis M J (2001) Use of hydrogen peroxide detection strips to determine the extent of pasteurisation in whole milk. International Journal of Dairy Technology 54 20-22.