Isolation of Lactic Acid Bacteria with Probiotic Potential from Camel Milk

Research Article
Isolation of Lactic Acid Bacteria with Probiotic Potential from Camel Milk

A. Yateem, M.T. Balba, T. Al-Surrayai, B. Al-Mutairi and R. Al-Daher

International Journal of Dairy Science, 2008, 3(4), 194-199.

Abstract

Three Lactic Acid Bacteria (LAB) namely Lactobacillus plantarum, Lactobacillus pentosus and Lactococcus lactis lactis were isolated from un-pasteurized camel milk that was allowed to ferment spontaneously for one week. The probiotic potential of these isolates was investigated using in vitro antagonistic tests against Salmonella typhimurium ATCC 14028, Salmonella enteritidis ATCC 13076, E. coli 8739 strain, Staphylococcus epidermis and Staphylococcus capitis. The isolated LAB bacteria resisted the bactericidal effect of each other and did not produce antagonistic effect against Staphylococcus sp. However, Lactobacillus plantarum was able to inhibit the growth of the Gram negative tested bacteria with an average inhibition zone of 18 and 26 mm in diameter against Salmonella sp. and E. coli strains, respectively, while, Lactobacillus pentosus produced an average inhibition zone of 15 mm against Salmonella sp. and 25 mm against E. coli strains. Lactococcus lactis lactis antagonistic behavior was demonstrated by the production of 14 mm against Salmonella sp. and 20 mm inhibition zones against E. coli strains. In contrast to Lactococcus lactis lactis which was sensitive to low pH, both Lactobacillus plantarum and Lactobacillus pentosus demonstrated notable tolerance to acidic pH.

ASCI-ID: 37-104

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