Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
Research output: Contribution to journal › Journal article › peer-review
Standard
Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. / Fugl, Angelina; Berhe, Tesfemariam; Kiran, Anil; Hussain, Shazad; Laursen, Martin Frederik; Bahl, Martin Iain; Hailu, Yonas; Sørensen, Kim Ib; Guya, Mituku Eshetu; Ipsen, Richard; Hansen, Egon Bech.
In: International Dairy Journal, Vol. 73, 2017, p. 19-24.Research output: Contribution to journal › Journal article › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk
AU - Fugl, Angelina
AU - Berhe, Tesfemariam
AU - Kiran, Anil
AU - Hussain, Shazad
AU - Laursen, Martin Frederik
AU - Bahl, Martin Iain
AU - Hailu, Yonas
AU - Sørensen, Kim Ib
AU - Guya, Mituku Eshetu
AU - Ipsen, Richard
AU - Hansen, Egon Bech
PY - 2017
Y1 - 2017
N2 - The microbial communities in spontaneously fermented camel milk from Ethiopia were characterised through metagenomic 16S rRNA sequencing and lactic acid bacteria were isolated with the goal of selecting strains suitable as starter cultures. The fermented camel milk microbiota was dominated either by Lactobacillales or by Enterobacteriaceae, depending on incubation temperature and the provider of the milk. Strains of species with a potential use as starter cultures i.e., Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici, were isolated. Fast acidifiers of camel milk have been isolated from the species of Lc. lactis, P. acidilactici, and Streptococcus infantarius. Gram-negative and potentially pathogenic microorganisms were frequent in spontaneously fermented camel milk, indicating the need for improved hygiene in Ethiopian camel farms. The profiled microbiota of spontaneously fermented camel milk and the isolated LAB strains will significantly contribute towards improving food safety and food security in dry regions that depend on camel milk production.
AB - The microbial communities in spontaneously fermented camel milk from Ethiopia were characterised through metagenomic 16S rRNA sequencing and lactic acid bacteria were isolated with the goal of selecting strains suitable as starter cultures. The fermented camel milk microbiota was dominated either by Lactobacillales or by Enterobacteriaceae, depending on incubation temperature and the provider of the milk. Strains of species with a potential use as starter cultures i.e., Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici, were isolated. Fast acidifiers of camel milk have been isolated from the species of Lc. lactis, P. acidilactici, and Streptococcus infantarius. Gram-negative and potentially pathogenic microorganisms were frequent in spontaneously fermented camel milk, indicating the need for improved hygiene in Ethiopian camel farms. The profiled microbiota of spontaneously fermented camel milk and the isolated LAB strains will significantly contribute towards improving food safety and food security in dry regions that depend on camel milk production.
U2 - 10.1016/j.idairyj.2017.04.007
DO - 10.1016/j.idairyj.2017.04.007
M3 - Journal article
AN - SCOPUS:85019551612
VL - 73
SP - 19
EP - 24
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
ID: 179090782