Isolation of lactic acid probiotic strains from Iranian camel milk: Technological and antioxidant properties. (October 2020)

• Record Type: Journal Article
• Authors: Rezaei, Mohammad; Noori, Negin; Shariatifar, Nabi; Gandomi, Hassan; Akhondzadeh Basti, Afshin; Mousavi Khaneghah, Amin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 132(2020)
• Publication Date: 2020-10
• Subjects: Camel milk -- Probiotic -- Lactic acid bacteria -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109823
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The present study aimed to isolate lactic acid strains from 105 camel milk samples from 6 provinces of Iran to investigate their probiotic, technological, and antioxidant properties. Seven identified lactic acid bacteria strains by 16S rRNA gene sequence analysis were Enterococcus faecium MN994352, Lactococcus lactis MN994342, and MT032418, Leuconostoc mesenteroides MT032416, MN994377, MN994378, and MT032415. The results showed that the studied strains successfully met all of the criteria. It has also been observed that bovine milk has a positive effect on the survival of lactic acid strains in the simulated gastric fluid. Great ability in co-aggregation with pathogens was observed in the auto-aggregation capable strains. Among the investigated food pathogens, Staphylococcus aureus was the most susceptible pathogen to the tested probiotic strains. The results also showed that all strains had strong antioxidants, lipolytic, and proteolytic activity, as well as a great ability to produce exopolysaccharide. According to technological analysis, the isolated strain could be used as a starter or co-culture to improve the rheological properties of food products, to enhance the total antioxidant status, and to reduce oxidative stress markers. Graphical abstract: Image 1 Highlights: All strains had strong antioxidants activity, close to the concentration of 50 mg/l of BHT. All strains had lipolytic and proteolytic activity and high ability to produce EPS. Milk has a positive effect on the survival of strains in the SGF. Staphylococcus aureus was the most susceptible pathogen to the tested probiotic strains tested.