Lactic acid bacteria biodiversity in raw and fermented camel milk

Lactic acid bacteria biodiversity in raw and fermented camel milk

Consumption of fermented camel milk, named shubat, is very popular in Central Asia and especially in Kazakhstan where it is known for its medicinal and dietary properties. To identify lactic acid bacteria (LAB) camel milk and shubat were sampled from 4 regions of Kazakhstan with important camel's population. In total, 26 dairy samples from 13 selected farms representing the variability of the farming system in the country were collected. Isolated strains were identified by genotypic approach including PCR using three different pairs of primers (338f/518r; W001/23S1; Lac1/Lac2/Lac3) and 16S rDNA gene sequencing. Three genus were in majority: Lactococcus, Lactobacillus and Enterococcus. The following microorganisms were identified: Enterococcus durans ; Enterococcus faecalis; Enterococcus faecium; Lactobacillus casei; Lactobacillus casei subsp. casei; Lactobacillus curvatus; Lactobacillus kefiri; Lactobacillus paracasei; Lactobacillus sakei; Lactococcus lactis subsp. lactis; Leuconostoc mesenteroides. Identification of camel milk and shubat microflora provides a theoretical foundation for developing starter cultures by using local LAB strains for industrial production of traditional fermented milk products.

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Bibliographic Details
Main Authors: Akhmetsadykova, Shynar, Baubekova, Almagul, Konuspayeva, Gaukhar, Akhmetsadykov, Nourlan, Faye, Bernard, Loiseau, Gérard
Format: article biblioteca
Language:eng
Subjects:Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, U30 - Méthodes de recherche, lait de chamelle, lait cru, lait fermenté, bactérie lactique, biodiversité, Lactococcus, Lactobacillus, Enterococcus, Leuconostoc lactis, culture starter, dromadaire, marqueur génétique, PCR, adn ribosomal, Camelus bactrianus, Camelus dromedarius, http://aims.fao.org/aos/agrovoc/c_16077, http://aims.fao.org/aos/agrovoc/c_24225, http://aims.fao.org/aos/agrovoc/c_2023, http://aims.fao.org/aos/agrovoc/c_15990, http://aims.fao.org/aos/agrovoc/c_33949, http://aims.fao.org/aos/agrovoc/c_33369, http://aims.fao.org/aos/agrovoc/c_4144, http://aims.fao.org/aos/agrovoc/c_15967, http://aims.fao.org/aos/agrovoc/c_34491, http://aims.fao.org/aos/agrovoc/c_16046, http://aims.fao.org/aos/agrovoc/c_10467, http://aims.fao.org/aos/agrovoc/c_24030, http://aims.fao.org/aos/agrovoc/c_34079, http://aims.fao.org/aos/agrovoc/c_1354098656894, http://aims.fao.org/aos/agrovoc/c_46ac6187, http://aims.fao.org/aos/agrovoc/c_5a453ce9, http://aims.fao.org/aos/agrovoc/c_11952,
Online Access:http://agritrop.cirad.fr/575990/
http://agritrop.cirad.fr/575990/1/document_575990.pdf
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Summary:Consumption of fermented camel milk, named shubat, is very popular in Central Asia and especially in Kazakhstan where it is known for its medicinal and dietary properties. To identify lactic acid bacteria (LAB) camel milk and shubat were sampled from 4 regions of Kazakhstan with important camel's population. In total, 26 dairy samples from 13 selected farms representing the variability of the farming system in the country were collected. Isolated strains were identified by genotypic approach including PCR using three different pairs of primers (338f/518r; W001/23S1; Lac1/Lac2/Lac3) and 16S rDNA gene sequencing. Three genus were in majority: Lactococcus, Lactobacillus and Enterococcus. The following microorganisms were identified: Enterococcus durans ; Enterococcus faecalis; Enterococcus faecium; Lactobacillus casei; Lactobacillus casei subsp. casei; Lactobacillus curvatus; Lactobacillus kefiri; Lactobacillus paracasei; Lactobacillus sakei; Lactococcus lactis subsp. lactis; Leuconostoc mesenteroides. Identification of camel milk and shubat microflora provides a theoretical foundation for developing starter cultures by using local LAB strains for industrial production of traditional fermented milk products.

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