Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

Harvard

Fugl, A, Berhe, T, Kiran, A, Hussain, S, Laursen, MF, Bahl, MI, Hailu, Y, Sørensen, KI, Guya, ME, Ipsen, R & Hansen, EB 2017, 'Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk', International Dairy Journal, vol. 73, pp. 19-24. https://doi.org/10.1016/j.idairyj.2017.04.007

APA

Fugl, A., Berhe, T., Kiran, A., Hussain, S., Laursen, M. F., Bahl, M. I., ... Hansen, E. B. (2017). Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. International Dairy Journal, 73, 19-24. https://doi.org/10.1016/j.idairyj.2017.04.007

Vancouver

Fugl A, Berhe T, Kiran A, Hussain S, Laursen MF, Bahl MI et al. Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. International Dairy Journal. 2017;73:19-24. https://doi.org/10.1016/j.idairyj.2017.04.007

Author

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. / Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk. In: International Dairy Journal. 2017 ; Vol. 73. pp. 19-24.

Bibtex

@article{73494739f31c456590af39d48aa1f617,
title = "Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk",
abstract = "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.",
author = "Angelina Fugl and Tesfemariam Berhe and Anil Kiran and Shazad Hussain and Laursen, {Martin Frederik} and Bahl, {Martin Iain} and Yonas Hailu and S{\o}rensen, {Kim Ib} and Guya, {Mituku Eshetu} and Richard Ipsen and Hansen, {Egon Bech}",
year = "2017",
doi = "10.1016/j.idairyj.2017.04.007",
language = "English",
volume = "73",
pages = "19--24",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

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