Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk

2016 ◽  
Vol 23 (2) ◽  
pp. 277 ◽  
Author(s):  
Mustafa. A. Gassem ◽  
Magdi A. Osman ◽  
Isam A. Mohamed Ahmed ◽  
Ibrahim Abdel Rahman ◽  
Mohamad Fadol ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Camel Milk

scholarly journals Chemical Composition, Microbial Profile and Identification of Lactic Acid Bacteria of Moroccan Fermented Camel Milk “Lfrik”

2017 ◽  
Vol 5 (3) ◽  
pp. 383-390
Author(s):  
Maha Alaoui Ismaili ◽  
Abed Hamama ◽  
Bouchta Saidi ◽  
Mohamed Zahar ◽  
Aklani Meryem
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Total Solid ◽  
Camel Milk ◽  
Microbiological Analysis ◽  
Physicochemical Composition ◽  
Microbial Profile ◽  
The City

A total of 15 spontaneously fermented camel milk “Lfrik” samples were collected from 15 traditional dairies in the city of Laayoune and analyzed for their physicochemical composition and microbial profile. Theses samples were made from raw camel milk and kept to ferment spontaneously in a goat skin bag during about 12h at room temperature. The same fermentation process was observed in all the dairies. “Lfrik” samples showed the average respective values of 5.21, 0.42 % and 1.027 for pH, lactic acid content and density. Chemical composition average values were 9.55%, 0.84%, 3.41%, 3.80%, 2.46% and 0.22% for total solid, ash, fat, lactose, protein and NaCl contents, respectively. Microbiological analysis revealed the predominance of lactic acid bacteria, the presence of high numbers of coliforms and Enterococci and the absence of Salmonella and S.aureus in “Lfrik” samples analyzed. A major proportion of the 93 lactic acid bacteria isolated from these samples was identified as Lactobacilli (35%), the other isolates belonged to Lactococcus (25%), Enterococcus (17%), Leuconostoc (13%) and Streptococcus (10%). Among the identified lactic acid bacteria, the most dominant species were: Lactococcus lactis subsp lactis biovar diacetylactis, Lactobacillus brevis and Streptococcus salivarius subsp.thermophilus.

Enzymatic and antioxidant activity of camel milk fermented with different strains of lactic acid bacteria

2020 ◽  
Vol 27 (2) ◽  
pp. 193-200
Author(s):  
Vinay Kumar Mehra ◽  
Raghvendar Singh ◽  
Devendra Kumar ◽  
Rakesh Poonia
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Different Strains

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

Isolation of Lactic Acid Bacteria with Probiotic Potential from Camel Milk

2008 ◽  
Vol 3 (4) ◽  
pp. 194-199 ◽  
Author(s):  
A. Yateem ◽  
M.T. Balba ◽  
T. Al-Surraya ◽  
B. Al-Mutairi ◽  
R. Al-Daher
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Probiotic Potential

Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece

2006 ◽  
Vol 69 (9) ◽  
pp. 2268-2273 ◽  
Author(s):  
JOHN SAMELIS ◽  
JOHANNA BJÖRKROTH ◽  
ATHANASIA KAKOURI ◽  
JOHN REMENTZIS
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Eicosenoic Acid ◽  
Cellular Fatty Acid ◽  
Phenotypic Properties ◽  
Cellular Fatty Acids ◽  
Taxonomic Approach ◽  
Leuconostoc Carnosum

A polyphasic taxonomic approach was used to identify a major atypical group of gas-forming, arginine-negative lactic acid bacteria associated with spoilage of whole (nonsliced) refrigerated (4°C) cooked hams produced in two Greek industrial meat plants. Biochemical characterization revealed that the ham isolates shared their phenotypic properties with Leuconostoc carnosum, Weissella viridescens, and Weissella hellenica. However, gas chromatographic analysis of cellular fatty acids clearly differentiated the ham isolates from the Weissella spp. None of the isolates contained eicosenoic acid (n-C20:1), which is typically synthesized by W. viridescens, but all strains contained high amounts of C19cycl acid, which is absent in W. hellenica and has been found in trace amounts in W. viridescens. All strains had similar cellular fatty acid profiles, which were qualitatively similar to those of the cellular fatty acids of L. carnosum. In addition to the phenotypic and chemotaxonomic tests, three representative isolates were studied using a lactic acid bacteria database, which employs 16S and 23S HindIII restriction fragment length polymorphism patterns as operational taxonomic units in a numerical analysis. The isolate patterns were identical to those of the L. carnosum type strain, NCFB 2776T. Based on the polyphasic taxonomic approach, the dominating lactic acid bacteria group was identified as L. carnosum.

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

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