Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties

Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties Publisher

Rezaei M¹ ; Noori N¹ ; Shariatifar N² ; Gandomi H¹ ; Akhondzadeh Basti A¹ ; Mousavi Khaneghah A³

Show Affiliations

1. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil

Source: LWT Published:2020

Abstract

The present study aimed to isolate lactic acid strains from 105 camel milk samples from 6 provinces of Iran to investigate their probiotic, technological, and antioxidant properties. Seven identified lactic acid bacteria strains by 16S rRNA gene sequence analysis were Enterococcus faecium MN994352, Lactococcus lactis MN994342, and MT032418, Leuconostoc mesenteroides MT032416, MN994377, MN994378, and MT032415. The results showed that the studied strains successfully met all of the criteria. It has also been observed that bovine milk has a positive effect on the survival of lactic acid strains in the simulated gastric fluid. Great ability in co-aggregation with pathogens was observed in the auto-aggregation capable strains. Among the investigated food pathogens, Staphylococcus aureus was the most susceptible pathogen to the tested probiotic strains. The results also showed that all strains had strong antioxidants, lipolytic, and proteolytic activity, as well as a great ability to produce exopolysaccharide. According to technological analysis, the isolated strain could be used as a starter or co-culture to improve the rheological properties of food products, to enhance the total antioxidant status, and to reduce oxidative stress markers. © 2020 Elsevier Ltd

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Style	Citing Format
MLA	Rezaei M, et al.. "Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties." LWT, vol. 132, no. , 2020, pp. -.
APA	Rezaei M, Noori N, Shariatifar N, Gandomi H, Akhondzadeh Basti A, Mousavi Khaneghah A (2020). Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties. LWT, 132(), -.
Chicago	Rezaei M, Noori N, Shariatifar N, Gandomi H, Akhondzadeh Basti A, Mousavi Khaneghah A. "Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties." LWT 132, no. (2020): -.
Harvard	Rezaei M et al. (2020) 'Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties', LWT, 132(), pp. -.
Vancouver	Rezaei M, Noori N, Shariatifar N, Gandomi H, Akhondzadeh Basti A, Mousavi Khaneghah A. Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties. LWT. 2020;132():-.
BibTex	@article{ author = {Rezaei M and Noori N and Shariatifar N and Gandomi H and Akhondzadeh Basti A and Mousavi Khaneghah A}, title = {Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties}, journal = {LWT}, volume = {132}, number = {}, pages = {-}, year = {2020} }
RIS	TY - JOUR AU - Rezaei M AU - Noori N AU - Shariatifar N AU - Gandomi H AU - Akhondzadeh Basti A AU - Mousavi Khaneghah A TI - Isolation of Lactic Acid Probiotic Strains From Iranian Camel Milk: Technological and Antioxidant Properties JO - LWT VL - 132 IS - SP - EP - PY - 2020 ER -

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