Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane f
- PDF / 754,752 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 58 Downloads / 169 Views
ORIGINAL PAPER
Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane feeding regimen Ikram Mercha1,2 · Nazha Lakram2 · Mohammed Rachid Kabbour2 · Mohammed Bouksaim2 · Fouzia Zkhiri1 · El Haj El Maadoudi2 Received: 24 April 2020 / Revised: 29 May 2020 / Accepted: 4 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The objectives of this study were to isolate lactic acid bacteria (LAB) from a raw Moroccan camel milk collected after the incorporation of a specific Argane by-products diet, and to investigate their technological properties as well as their probiotic features. The molecular identification of the isolates indicated that they belong to Weissella confusa, Weissella cibaria or Enterococcus durans species. Our results revealed that the tested isolates have a fast acidifying ability (values ranging between 0.045 ± 0.01 to 0.93 ± 0.01 after only 4 h incubation), important proteolysis, autolysis, lipolytic activities and an important diacetyl and exopolysaccharides production. All these isolates demonstrated a high tolerance to gastrointestinal conditions, namely to gastric simulated juice (survival rate ranged between 75.05 ± 7.88 and 85.55 ± 1.77%) and to bile salts (survival rate between 42.79 ± 1.11 and 82.75 ± 1.01%). The autoaggregation, hydrophobicity and antioxidant activity mean values of the isolates were 13.26–41.16%, 13.23–54.47% and 47.57–63.31%, respectively. Importantly, LAB cultures exhibited antibacterial activity against Gram-negative and Gram-positive pathogenic bacteria and none of the tested isolates presented antibiotic resistance, haemolytic or DNase activities. This study revealed interesting properties for LAB isolated and supported their utilization as autochthone starters for camel milk fermentation that represent a challenge process. These results presented as well the probiotic potential for a possible human consumption. Keywords Lactic acid bacteria · Camel milk · Weissella · Enterococcus · Probiotic · Antibacterial
Introduction Camel milk has been subjected to several studies emphasizing on its therapeutic virtues as primary food resources, providing important amounts of basic nutrients such as proteins, minerals, vitamins and lipids (Benmohamed et al. 2018). Of note, it was reported that when regularly consumed, the concentration of C-vitamin in camel milk is three time more important than in its cow counterpart (Mercha et al. 2019a). Communicated by Djamel Drider. * Ikram Mercha [email protected] 1
Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650 Mohammedia, Morocco
RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101 Rabat, Morocco
2
Therefore, camel milk is an interesting biological material as well as an ecological niche for many microorganisms (Bin Masalam et al. 2
Data Loading...
