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Research Journal of Microbiology
  Year: 2013 | Volume: 8 | Issue: 2 | Page No.: 70-80
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Camel's Milk as a Natural Source for Probiotics

Mutlag M. Al-Otaibi, Najeeb S. Al-Zoreky and Hassan A. El-Dermerdash

Generally, fresh milk is taken as raw product with or without proper preservation. Fresh milk is subjected to bacterial contamination irrespective of its source and can cause health problems if consumed as fresh product. Camel is one of the favorite animals in the Middle East Countries. Studies on isolating active LAB from camel’s milk in Saudi Arabia are scarce. The main objective of this study was to isolate potential probiotic Lactic Acid Bacteria (LAB). Phenotypic characteristics were determined by phenotypical and biochemical tests, carbohydrate assimilation by using API 50CH strips and API 50 CHL medium and probiotic activity of isolates was determined by tolerating bile salts. The Cell Free Supernatants (CFS) were sensitive to proteolytic enzymes indicating the proteinaceous nature (i.e., bacteriocins) of inhibitors. There was no significant difference (p>0.05) in weight gain among control and treated mice. The counts (log10 CFU mL-1) of test isolates were not significantly (p>0.05) affected by bile slats in MRS broth. In conclusion, LAB isolates proved useful and can exhibit probiotic activities in albino mice which are able to prevent the adhesion of Staphylococcus aureus and to inhibit the E. coli in Gastrointestinal (GI) tract.
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  •    Isolation of Lactic Acid Bacteria with Probiotic Potential from Camel Milk
How to cite this article:

Mutlag M. Al-Otaibi, Najeeb S. Al-Zoreky and Hassan A. El-Dermerdash, 2013. Camel's Milk as a Natural Source for Probiotics. Research Journal of Microbiology, 8: 70-80.





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