Profile of lactobacillus species in camel's and cow's milk

Abstract EN

A total number of 60 samples of camel's and cow’s milk (30 samples of each) were investigated for the presence of Lactobacillus species in the present study.

Enumerations of Lactobacilli in the examined camel’s and cow’s milk were carried out using usual media by the classic method (MRS media and broth).

Typing of Lactobacilli strains isolated from the examined milk samples was determined by phenotypic characterization, growth at different temperatures and at different levels of salt and by the carbohydrates fermentation profile.

The percentages of positive samples that contain Lactobacilli were 46.7 and 60 % in camel's and cow’s milk samples respectively, and its total counts ranged from 37 × 103 to 43 × 105 cfu / ml with an average of 12 × 105 cfu / ml in camel's milk and ranged from 5 × 103 to 28 × 105 with an average of 5 × 105 cfu / ml in cow's milk.

Three types of Lactobacillus species were recovered from camel’s milk samples (L.

bulgaricus detected in 23.3 %, L.

planetarium detected in 13.3 % and L.

casei detected in 10 % of the examined camel's milk samples).

On the other hand only two species were detected in cow’s milk (L.

bulgaricus detected in 20 % and L acidophilus detected in 40 % of the examined cow’s samples).

It could be concluded that Lactobacillus bulgaricus, Lactobacillus plantarum, and Lactobacillus casei which are detected in camel’s milk and Lactobacillus bulgaricus and Lactobacillus acidophilus which are isolated from cow’s milk could be used in the development of starter cultures for the production of fermented camel and cow’s milk.

However, further research works are needed to evaluate the performance of these isolates especially if it is used as mixed starter cultures.