Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow milks
Journal Title: Microbial Biosystems Journal - Year 2018, Vol 3, Issue 1
Abstract
Indigenous dairy products made of different milk sources are traditionally produced and consumed in a majority of African and Arabian countries. The aim of present study was to assess and compare physicochemical profile of camel, sheep, goat, buffalo and cow’s native milks in addition to isolation, identification and technological evaluation of their content of Lactic Acid Bacteria (LAB) genera to introduce a wider image that facilitate applications of these pasteurized milks along with isolated LAB strains in dairy industry development. Milks were examined chemically and via Fourier Transform Infrared (FTIR) spectroscopy. Sixty strains out of two hundred sixty-eight of LAB were selected based on assessment of their technological properties. Chemically, sheep and buffalo milks showed the highest content of protein, fat and ash. Goat and sheep milks possessed high content of lactose, which encouraged the inhabitance of Leuconostoc sp. to represented 48% and 18% respectively of their total LAB isolates. Some strains showed exceptional autolytic, photolytic and antimicrobial features (10, 15 and 12 strains respectively). Obtained findings when correctly applied would lead to develop an innovative dairy processing in Egypt.
Authors and Affiliations
Darwish AMG, Allam MG, Ayad EHE
Keywords
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