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Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Yasmine Saidiorcid tiny, Beatriz del Rioorcid tiny, Djamel Eddine Senouci1orcid tiny, Begoña Redruello2orcid tiny, Beatriz Martinez2orcid tiny, Victor Ladero2*orcid tiny, Mebrouk Kihal1orcid tiny and Miguel A. Alvarez2orcid tiny

1Applied Microbiology Laboratory, Department of Biology, Faculty ofNature and Life Sciences, University of Oran, 31000 Oran, Algeria

2Dairy Research Institute (IPLACSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain

Article history:

Received: 10 December 2019

Accepted: 31 July 2020

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Key words:

camel’s milk, lactic acid bacteria, molecular identification, acidifying capacity, proteolytic activity, biogenic amines


Research backgroundConsumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of fermented dairy products.

Experimental approachTwelve raw camel´s milk samples were used as a source of indigenous LAB, which were further characterised by examining 39 phenotypic traits with technological relevance.

Results and conclusionsThirty-five non-starter LAB (NSLAB) were isolated from 12 Algerian raw camel's milk samples and they were microbiologically, biochemically and genetically characterised. Some isolates showed proteolytic activity, acidifying capacity, the ability to use citrate, and to produce dextran and acetoin. Ethanol, acetaldehyde, methyl acetate, acetoin and acetic acid were the major volatile compounds detected. Cluster analysis performed using the unweighted group with arithmetic average (UPGMA) method, and based on the thirty-nine phenotypic characteristics investigated, reflected the microbial diversity that can be found in raw camel´s milk.

Novelty and scientific contributionThe isolated strains, from a non-typical source, showed interesting technological traits to be considered as potential adjunct cultures. Cluster analysis based on the examined phenotypic characteristics proved to be a useful tool for the typification of isolates when no genetic information is available. These findings may be of use towards an industrialised production of camel's milk dairy products.

*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.


§These authors contributed equally to this work