AI Article Synopsis
- This study compared the fermentation of three bacterial strains in camel and bovine milk, finding that all strains reached viable levels over 7.0 log CFU/mL after 16 hours.
- The strain showed a higher growth count in both types of milk, while another strain had the most significant acidifying ability.
- The research concluded that the effectiveness of these strains was influenced by factors like incubation time, the specific strain, and the type of milk used.
Article Abstract
This study aims to compare the characterization of three strains (, , and subsp. ) in camel milk and bovine milk during fermentation. Our finding showed that the average total viable counts of all three strains in both milk types reached more than 7.0 log CFU/mL after 16 h of fermentation and continued to increase significantly (p < 0.05) as fermentation increased, which is according to the FAO and WHO, higher than the minimum recommended daily probiotic dose to provide the potential health benefits. The total count of subsp. was greater in fermented camel and bovine milk (8.76 and 8.98 log CFU/mL, respectively) compared to , and . The exhibited the highest significant (p < 0.05) acidifying ability for both camel and bovine milk; on the other hand, subsp revealed the highest significant (p < 0.05) pH in both milk. The strain exhibited significantly (p < 0.05) the highest levels of free amino acids groups (FAAGs) among other tested strains in camel milk. It is concluded that the growth, viability, and proteolytic activity of three strains were found to be mainly dependent on incubation time, strain, and type of milk.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11582401 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2024.e40162 | DOI Listing |
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