Screening and Fermentation Characteristics of a Lactic Acid Bacterial Strain in Acid Camel Milk
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Abstract:
Five strains of lactic acid bacteria (LAB) were isolated and identified in Xinjiang naturally fermented camel milk, including three strains of lactobacilli (Lactobacillus helveticus, Lactobacillus plantrum, and Lactobacillus kefiri) and two strains of Pediococcus acidilactici (Pediococcus acidilactici and Pediococcus pentosaceus). These LAB strains showed good growth in the culture medium, where the viable cell count reached 109 colony-forming units (CFU)/mL after 16 h of cultivation. Traditional yogurt starter culture was inoculated in camel milk and incubated at 42 ℃ and the results showed effective acid production, where optimum acid production was achieved with 0.1% traditional yogurt starter culture. The isolated LAB strains were prepared as fermenting agents combined with traditional yogurt starter culture. The combination using Lactobacillus helveticus exhibited optimal synergistic effect and acid-generating efficiency. After six hours of fermentation, the pH value reached approximately 4.5, with acidity value of 85 oT. Furthermore, the fermented camel milk showed higher sensory quality and a higher sensory evaluation score compared with fermented camel milk samples prepared using combinations of other strains. Therefore, the fermenting agent combination of 0.1% traditional yogurt starter with Lactobacillus helveticus strains can be used for acid camel milk fermentation.
