Lactic acid bacteria biodiversity in raw and fermented camel milk

Akhmetsadykova Shynar, Baubekova Almagul, Konuspayeva Gaukhar, Akhmetsadykov Nourlan, Faye Bernard, Loiseau Gérard. 2015. Lactic acid bacteria biodiversity in raw and fermented camel milk. African Journal of Food Science and Technology, 6 (3) : pp. 84-88.

Journal article ; Article de revue à comité de lecture Revue en libre accès total
Published version - Anglais
Use under authorization by the author or CIRAD.

Télécharger (123kB) | Preview

Abstract : Consumption of fermented camel milk, named shubat, is very popular in Central Asia and especially in Kazakhstan where it is known for its medicinal and dietary properties. To identify lactic acid bacteria (LAB) camel milk and shubat were sampled from 4 regions of Kazakhstan with important camel's population. In total, 26 dairy samples from 13 selected farms representing the variability of the farming system in the country were collected. Isolated strains were identified by genotypic approach including PCR using three different pairs of primers (338f/518r; W001/23S1; Lac1/Lac2/Lac3) and 16S rDNA gene sequencing. Three genus were in majority: Lactococcus, Lactobacillus and Enterococcus. The following microorganisms were identified: Enterococcus durans ; Enterococcus faecalis; Enterococcus faecium; Lactobacillus casei; Lactobacillus casei subsp. casei; Lactobacillus curvatus; Lactobacillus kefiri; Lactobacillus paracasei; Lactobacillus sakei; Lactococcus lactis subsp. lactis; Leuconostoc mesenteroides. Identification of camel milk and shubat microflora provides a theoretical foundation for developing starter cultures by using local LAB strains for industrial production of traditional fermented milk products. (Résumé d'auteur)

Mots-clés Agrovoc : Lait de chamelle, Lait cru, lait fermenté, Bactérie lactique, Biodiversité, Lactococcus, Lactobacillus, Enterococcus, Leuconostoc lactis, Culture starter, Dromadaire, Marqueur génétique, PCR, ADN ribosomal

Mots-clés géographiques Agrovoc : Kazakhstan

Mots-clés complémentaires : Camelus bactrianus, Camelus dromedarius, Souche (organisme)

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation
U30 - Research methods

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Akhmetsadykova Shynar, Scientific and Production Enterprise Antigen (KAZ)
  • Baubekova Almagul, Scientific and Production Enterprise Antigen (KAZ)
  • Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)
  • Akhmetsadykov Nourlan, Scientific and Production Enterprise Antigen (KAZ)
  • Faye Bernard, CIRAD-ES-UMR SELMET (SAU)
  • Loiseau Gérard, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad - Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-06-02 ]