Isolation and Screening of Lactic Acid Bacteria From Fermented Camel Milk For Their Antimicrobial Activity Against Common Pathogens

The study was undertaken to isolate and character lactic acid bacteria (LAB) from fermented camel milk and to screen their ability as a probiotic agent. In this research, 12 camel milk samples were collected and a total of 40 isolates were isolated on a MRS and M17 selective Medias. From MRS media, two genera belonging to Lactobacillus and Pediococcus were isolated while M17 media, Lactococcus and Leuconostoc were isolated based on their morphological and biochemical characteristics. Lactobacillus and Lactococcus were divided into two (group A and B) and three (group A, B and C) respectively on the basis of their sugar fermentation pattern of fructose, galactose, glucose, maltose, sorbitol, sucrose and D-xylose. All of LAB isolates were further screened for their antimicrobial activity against E. coli and S.aureus. Based on the zone of inhibition, 9 isolates were selected for further identification using Biolog system: Enterococcus haemoperoxidus and Lactoccus garvieae species were found as LABs. Hence, from these findings the LAB isolate can be used as biological agent against some pathogens. Further studies should be conducted to characterize probiotic properties of LAB and molecular and phenotypic techniques should be employed for species identification of LABs.