ArticleFrontiers in nutrition2025
Unveiling the potential of lactic acid bacteria from Algerian dromedary camel milk: diversity, technological applications, and antimicrobial insights.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Intestinal Microbiota and Probiotic Characteristics of Two Indigenous Chicken Breeds (Hotan Black Chicken and Baicheng You Chicken) from the Tarim Basin.Animals : an open access journal from MDPI · 2026Article
- Spontaneous fermentation of Tunisian dromedary milk: VASE™-GC-MS volatile profiling, physicochemical and mineral composition, bioactivities, and lactic acid bacteria enumeration.Frontiers in nutrition · 2026Article
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12 authors.
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Abstract
Background: Lactic acid bacteria (LAB) play a central role in the food industry due to their ability to produce beneficial metabolites and enhance the technological and sensory qualities of fermented products. Additionally, they contribute to human health by supporting immune function and maintaining gut microbiota balance through probiotic effects. This study aimed to isolate and characterize LAB from dromedary camel milk (DCM) collected in semi-arid regions of Algeria, evaluating their technological functionalities and antimicrobial activities. Methods: A total of 31 LAB strains were isolated from raw DCM samples. Strains were identified using MALDI-TOF MS and characterized for acidification kinetics, lipolytic, proteolytic, and amylolytic activities, exopolysaccharide (EPS) and acetoin production, and antimicrobial properties against common foodborne pathogens. Results: Four species were identified, with Conclusion: Dromedary camel milk from Algerian semi-arid regions represents a rich source of LAB strains with promising technological and antimicrobial potential. These native isolates could be further developed for use in additive-free fermented foods and natural biopreservation systems, supporting sustainable and functional food innovation.
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