Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures: A mini review

PharmaNutrition

Volumn 5, Issue 3, 2017, Pages 84-88

  Shori, Amal Bakr ^a  

^a KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Camel milk; Functional dairy products; Lactic acid bacteria; Probiotics

Indexed keywords

PROBIOTIC AGENT;

AEROCOCCUS VIRIDANS; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CAMEL MILK; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS HIRAE; ESCHERICHIA COLI; FERMENTATION; FERMENTED MILK PRODUCT; HUMAN; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; NONHUMAN; PRIORITY JOURNAL; RAW FOOD; REVIEW; SALMONELLA ENTERICA SEROVAR TYPHI; STOMACH ACID; STREPTOCOCCUS THERMOPHILUS; VIBRIO FLUVIALIS;

EID: 85021631018     PISSN: None     EISSN: 22134344     Source Type: Journal    
DOI: 10.1016/j.phanu.2017.06.003     Document Type: Review

References (31)

1. Lourens-Hattingh, A., Viljoen, B.C., Yogurt as probiotic carrier food. Int. Dairy J. 11 (2001), 1–17.
2. Leroy, F., De Vuyst, L., Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15 (2004), 67–78.
3. Temmerman, R., Pot, B., Huys, G., Swings, J., Identification and antibiotic susceptibility of bacterial isolates from probiotic products. Int. J. Food Microbiol. 81 (2002), 1–10.
4. Food and Agriculture Organization and World Health Organization Expert Consultation, Evaluation of Health and Nutritional Properties of Powder Milk and Live Lactic Acid Bacteria. 2001, Food and Agriculture Organization of the United Nations and World Health Organization, Córdoba, Argentina.
5. Vinderola, C.G., Bailo, N., Reinheimer, J.A., Survival of probiotic microflora in Argentinian yogurts during refrigerated storage. Food Res. Int. 33 (2000), 97–102.
6. Hosseini, S.V., Arlindo, S., Böhme, K., Fernández-No, C., Calo-Mata, P., Barros-Velázquez, J., Molecular and probiotic characterization of bacteriocin-producing Enterococcus faecium strains isolated from nonfermented animal foods. J. Appl. Microbiol. 107:4 (2009), 1392–1403.
7. Ritcher, R.L., Vadamuthu, R., Microbiology Examination of Food. 4th ed., 2001, American Public Health Association, 483–485.
8. Benmechernene, Z., Chentouf, H.F., Yahia, B., Fatima, G., Quintela-Baluja, M., Calo-Mata, P., Barros-Velázquez, J., Technological aptitude and applications of Leuconostoc mesenteroides bioactive strains isolated from Algerian raw camel milk. BioMed Res. Int. 2013 (2013), 1–14.
9. Abdelgadir, S.W., Nielsen, D., Hamad, H.S., Jakobsen, M., A traditional Sudanese fermented camel's milk product Gariss, as a habitat of Streptococcus infantarius subsp. infantarius. Int. J. Food Microbiol. 127 (2008), 215–219.
10. Shori, A.B., Camel milk as a potential therapy for controlling diabetes and its complications: a review of in vivo studies. J. Food Drug Anal. 23 (2015), 609–618.
11. Ogier, J.C., Serror, P., Safety assessment of dairy microorganisms: the Enterococcus genus. Int. J. Food Microbiol. 126 (2008), 291–301.
12. Yateem, A., Balba, M.T., Al-Surrayai, T., Al-Mutairi, B., Al-Daher, R., Isolation of lactic acid bacteria with probiotic potential from camel milk. Int. J. Dairy Sci. 3:4 (2008), 194–199.
13. Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N.P., Ayyash, M., Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT Food Sci. Technol. 79 (2017), 316–325.
14. Jans, C., Bugnard, J., Njage, P.M.K., Lacroix, C., Meile, L., Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT Food Sci. Technol. 47 (2012), 371–379.
15. Khedid, K., Faid, M., Mokhtari, A., Soulaymani, A., Zinedine, A., Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiol. Res. 164 (2009), 81–91.
16. Akhmetsadykova, S.H., Baubekova, A., Konuspayeva, G., Akhmetsadykov, N., Faye, B., Loiseau, G., Lactic acid bacteria biodiversity in raw and fermented camel milk. Afr. J. Food Sci. Technol. 6:3 (2015), 84–88.
17. Rahman, I.E., Dirar, H.A., Osman, M.A., Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures. Afr. J. Food Sci. 3:12 (2009), 398–405.
18. Davati, N., Yazdi, F.T., Zibaee, S., Shahidi, F., Edalatian, M.R., Study of lactic acid bacteria community from raw milk of Iranian one humped camel and evaluation of their probiotic properties. Jundishapur J. Microbiol., 8(5), 2015, e16750.
19. Temirova, G., Antibiotic Resistance and Probiotic Properties of Lactic Acid Bacteria Isolated from Camel Milk and Shubat., 2016, University of Eastern Finland (Thesis).
20. Hamed, E., Elattar, A., Identification and some probiotic potential of lactic acid bacteria isolated from Egyptian camels milk. Life Sci. J. 10:1 (2013), 1952–1961.
21. Hassan, R.A., EL-Zubeir, I.M.E., Babiker, S.A., Chemical and microbial measurements of fermented camel milk Garris from transhumance and nomadic herds in Sudan. Aust. J. Basic Appl. Sci. 2:4 (2008), 800–804.
22. Lore, T.A., Mbugua, S.K., Wangoh, J., Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product. LWT Food Sci. Technol. 38 (2005), 125–130.
23. Ashmaig, A., Hasan, A., EL-Gaali, E., Identification of lactic acid bacteria isolated from traditional Sudanese fermented camel's milk (Gariss). Afr. J. Microbiol. Res. 3:8 (2009), 451–457.
24. Yam, B.Z., Khomeiri, M., Mahounak, A.S., Jafari, S.M., Isolation and identification of yeasts and lactic acid bacteria from local traditional fermented camel milk. Chal. J. Food Process. Technol., 6, 2015, 460.
25. Mahmoudi, I., Moussa, O.B., Khaldi, T.E., Kebouchi, M., Soligot, C., Roux, Y.L., Hassouna, M., Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Rumin. Res. 137 (2016), 91–98.
26. Maurad, K., Meriem, K.-H., Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria. Grasas y aceites 59:3 (2008), 218–224.
27. Madhu, R., Kanika, S., Poonam, K., Isolation of lipase producing strain of enterococcus hirae from camel milk. Novel Sci. Int. J. Med. Sci. 1:6 (2012), 208–214.
28. Abbas, M.M., Mahasneh, A.M., Isolation of Lactobacillus strains with probiotic potential from camel milk. Afr. J. Microbiol. Res. 8:15 (2014), 1645–1655.
29. Naveena, B.J., Altaf, M., Bhadrayya, K., Reddy, G., Production of L(+) lactic acid by lactobacillus amylophilus GV6 in semi-solid state fermentation using wheat bran. Food Technol. Biotechnol. 42:3 (2004), 147–152.
30. Lee, K.W., Park, J.Y., Jeong, H.R., Heo, H.J., Han, N.S., Kim, J.H., Probiotic properties of Weissella strains isolated from human faeces. Anaerobe 18:1 (2012), 96–102.
31. Ajayi, A.O., Sustainable dietary supplements: an analytical study of African Yam Bean-Sphenostylis Sternocarpa and Corn-Zea Maiz. Eur. J. Exp. Biol. 1:4 (2011), 189–201.