Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria
The production of natural dairies with antimicrobial properties represents a significant advancement in the context of food biopreservation. This study aims to explore the antibacterial properties of a novel standard probiotic-fermented camel milk (PFCM) and assess the impact of product heat treatme...
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Shahid Bahonar University of Kerman
2024-05-01
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| Series: | Veterinary and Comparative Biomedical Research |
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| Online Access: | https://vcbr.uk.ac.ir/article_4238_a3ff4f07f9e7f92c9bd8e84708a77f55.pdf |
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| author | Hadi Ebrahimnejad Ladan Mansouri-Najand Atefeh Nikvarz Arousha Ahmadi |
| author_facet | Hadi Ebrahimnejad Ladan Mansouri-Najand Atefeh Nikvarz Arousha Ahmadi |
| author_sort | Hadi Ebrahimnejad |
| collection | DOAJ |
| description | The production of natural dairies with antimicrobial properties represents a significant advancement in the context of food biopreservation. This study aims to explore the antibacterial properties of a novel standard probiotic-fermented camel milk (PFCM) and assess the impact of product heat treatment and dilution on these properties. A standard PFCM was prepared using a probiotic starter culture (ABT-10) containing Lactobacillus acidophilus La-5, and Bifidobacterium animalis subsp. lactis BB-12® probiotics. The PFCM subjected to heat treatment to produce two subgroups of heated (H-PFCM) and non-heated (N-PFCM) products. The products were then subjected to chemical and bacteriological evaluation within ten days. The antagonistic activity of N-PFCM against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus (MRSA) was investigated by comparison between antibacterial activity and minimum inhibitory level (MIL) of N-PFCM with its lactic acid content and H-PFCM (p<0.05). The assessment of the chemical and bacteriological properties of PFCM demonstrated an augmented antibacterial effect. The antibacterial activity of camel milk was enhanced 2- to 4-fold after fermentation. The study additionally assessed the antibacterial efficacy of N-PFCM and H-PFCM, comparing it to their lactic acid content, in order to investigate lactic antagonism within PFCM. In this context, N-PFCM demonstrated effective bacterial inhibition at its minimum inhibitory level (MIL), while the lactic acid concentration alone within the MIL did not exhibit antibacterial activity. Furthermore, heat treatment of PFCM at 85°C for 2 minutes reduced the antibacterial activity by 1- to 2-fold in MIL assay. Except for MRSA, the thermal process reduced the antibacterial activity of PFCM to its lactic acid level. These findings reveal the antagonistic impact of lactic acid bacteria (LAB) within N-PFCM. The study concludes that non-thermally abused PFCM retains significant antibacterial properties even at 8-times dilution, suggesting its potential as a natural antibacterial compound for the bio-preservation of foods. |
| format | Article |
| id | doaj-art-cd6abcd69b094b71bff6285d5518cbf4 |
| institution | OA Journals |
| issn | 3060-7663 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Shahid Bahonar University of Kerman |
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| series | Veterinary and Comparative Biomedical Research |
| spelling | doaj-art-cd6abcd69b094b71bff6285d5518cbf42025-08-20T02:15:46ZengShahid Bahonar University of KermanVeterinary and Comparative Biomedical Research3060-76632024-05-0111617110.22103/vcbr.2024.23216.10104238Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteriaHadi Ebrahimnejad0Ladan Mansouri-Najand1Atefeh Nikvarz2Arousha Ahmadi3Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, IranDepartment of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, IranFaculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, IranFaculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, IranThe production of natural dairies with antimicrobial properties represents a significant advancement in the context of food biopreservation. This study aims to explore the antibacterial properties of a novel standard probiotic-fermented camel milk (PFCM) and assess the impact of product heat treatment and dilution on these properties. A standard PFCM was prepared using a probiotic starter culture (ABT-10) containing Lactobacillus acidophilus La-5, and Bifidobacterium animalis subsp. lactis BB-12® probiotics. The PFCM subjected to heat treatment to produce two subgroups of heated (H-PFCM) and non-heated (N-PFCM) products. The products were then subjected to chemical and bacteriological evaluation within ten days. The antagonistic activity of N-PFCM against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus (MRSA) was investigated by comparison between antibacterial activity and minimum inhibitory level (MIL) of N-PFCM with its lactic acid content and H-PFCM (p<0.05). The assessment of the chemical and bacteriological properties of PFCM demonstrated an augmented antibacterial effect. The antibacterial activity of camel milk was enhanced 2- to 4-fold after fermentation. The study additionally assessed the antibacterial efficacy of N-PFCM and H-PFCM, comparing it to their lactic acid content, in order to investigate lactic antagonism within PFCM. In this context, N-PFCM demonstrated effective bacterial inhibition at its minimum inhibitory level (MIL), while the lactic acid concentration alone within the MIL did not exhibit antibacterial activity. Furthermore, heat treatment of PFCM at 85°C for 2 minutes reduced the antibacterial activity by 1- to 2-fold in MIL assay. Except for MRSA, the thermal process reduced the antibacterial activity of PFCM to its lactic acid level. These findings reveal the antagonistic impact of lactic acid bacteria (LAB) within N-PFCM. The study concludes that non-thermally abused PFCM retains significant antibacterial properties even at 8-times dilution, suggesting its potential as a natural antibacterial compound for the bio-preservation of foods.https://vcbr.uk.ac.ir/article_4238_a3ff4f07f9e7f92c9bd8e84708a77f55.pdfantibacterialcamelheat treatmentlactic antagonismmilkpathogenprobiotic |
| spellingShingle | Hadi Ebrahimnejad Ladan Mansouri-Najand Atefeh Nikvarz Arousha Ahmadi Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria Veterinary and Comparative Biomedical Research antibacterial camel heat treatment lactic antagonism milk pathogen probiotic |
| title | Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria |
| title_full | Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria |
| title_fullStr | Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria |
| title_full_unstemmed | Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria |
| title_short | Antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria |
| title_sort | antibacterial activity of dromedary camel milk fermented with probiotics against some pathogenic bacteria |
| topic | antibacterial camel heat treatment lactic antagonism milk pathogen probiotic |
| url | https://vcbr.uk.ac.ir/article_4238_a3ff4f07f9e7f92c9bd8e84708a77f55.pdf |
| work_keys_str_mv | AT hadiebrahimnejad antibacterialactivityofdromedarycamelmilkfermentedwithprobioticsagainstsomepathogenicbacteria AT ladanmansourinajand antibacterialactivityofdromedarycamelmilkfermentedwithprobioticsagainstsomepathogenicbacteria AT atefehnikvarz antibacterialactivityofdromedarycamelmilkfermentedwithprobioticsagainstsomepathogenicbacteria AT aroushaahmadi antibacterialactivityofdromedarycamelmilkfermentedwithprobioticsagainstsomepathogenicbacteria |