Keywords
How to Cite
Abstract
This paper deals with the lactic bacteria found in the raw camel milk producing antibacterial substances. Samples of milk were obtained from female camels of herds from nomads living in the south of Algeria. The antibacterial activity of the bacteria was tested on Staphylococcus aureus strains and to highlight this activity in a yoghourt for therapeutic purpose.
Among the seven (07) strains of lactic bacteria which were isolated from camel milk Lb. fermentum (Lc17) presented the highest antagonistic effect on S. aureus. After incorporation in the yoghourt ,It was verified that there was no interaction between the lactic ferments of yoghourt and Lb. fermentum and no modification of the acidity. However the realization of a yoghourt containing Lb. fermentum with shown a total inhibition of Staphylococcus aureus to a load 5,87 log UFC compared to that of yoghourt made up exclusively of lactic leavens, after 4 hours of incubation in mixed culture.
References
Yousef AE, Carolyn Carlstrom C. Food microbiology: a laboratory manual Wiley, 2003; p. 226. ISBN 9780471391050.
Siboukeur O. Etude du lait camelin collecté localement: caractéristiques physico-chimiques et microbiologiques; aptitudes à la coagulation. Thèse doctorat, Institut National Agronomique El-Harrach - Alger (Algérie) 2008; p. 135.
De Vrese M, Stefelmann A. Probiotics-compensation for lactase insufficiency. Am J Clin Nutr 2001; 73: 421S-29S.
Heyman M. Effect of lactic acid bacteria on diarrheal diseases. J Am Coll Nutr 2000; 19: 137S-46S.
Meydani SN, Ha W-K. Immunologic effects of yogurt. Am J Clin Nutr 2000; 71: 861-72.
Wang K-Y, Liu C-S. Effects of ingesting Lactobacillus- and Bifidobacterium-containing yogurt in subjects with colonized Helicobacter pylori. Am J Clin Nutr 2004; 80: 737-41.
Jacqmain M, Doucet E. Calcium intake, body composition, and lipoprotein-lipid concentrations in adults. Am J Clin Nutr 2003; 77: 1448-52.
Fédération Internationale du Lait., Lait et produit laitiers, Préparation des échantillons et des dilutions en vue de l'examen microbiologique. Document 122C.
Karam NE, Karam H. Isolement et caractérisation de bactéries lactiques de laits crus d’Algérie. In: Alimentation, génétique et santé de l’enfant, Eds J.F. Desjeux et M. Touhami, L’Harmattan. 1994; pp. 257-264.
Petransxiene P, et Lapied L. Qualité bactériologique du lait et des produits laitiers : Analyse et tests. 2ème édition, Tech et Doc Lavoisier, Paris 1981; pp. 44-81.
Guiraud JP. Microbiologie alimentaire. Technique et Ingénierie. Série Agroalimentaire, Eds. Dunod, Paris 1998; p. 652.
Tadesse G, Ephraim E. et Ashenafi M. Assessment of the antimicrobiol activity of lactic acid bacteria isolated from borde of Shamita, traditional Ethiopian fermented beverage, on some food borne pathogens and effect of growth medium in the inhibitory activity. Food Safety 2004; 5: 13-20.
Anas M, Rizk HA, Eddine HJ, Ahmed K, Mebrouk K. Anti-bacterial activity of Lactobacillus plantarum isolated from Algerian raw gaot’s milk against Staphylococcus aureus. Les technologies de laboratoire 2010; Vol 5(21): pp. 26-33.
Alomar J, Loubiere P, Delbes C, Nouaille S, Montel MC. Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltred milk (Food Microbiology, en revisión) 2007.
Bergey's Manual of Systematic Bacteriology. Williams & Wilkins, Baltimore 1986; Vol. 2: pp. 1208-1234.
AFNOR. Produits laitiers frais – Spécifications des laits fermentés et des yaourts/yoghourts. Paris, Janvier 2001: NF V04-600
Gunter K, Pack A, Bonaparte C, Reute G. Taxonomy and physiology of probiotic lactic acid bacteria. J Food Microbiol 1998; 41: 103-25.
Karam NE. Constitution d’un souchier de bactéries lactiques à intérêt biotechnologique: Etude Biochimique et Moléculaire. Thèse de Doctorat d’état, Université d’Oran. Algérie 1995.
Marika M, Zilmer M. Lactobacillus fermentum ME-3 An antimicrobial and antioxidative probiotic. Microbial Ecol Health Disease 2009; 21(1): 1-27. http://dx.doi.org/10.1080/08910600902815561
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2013 Belkis Abdessemed , Arezki Bitam