TECHNOLOGICAL POTENTIALS OF LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILK

Abstract

Camel milk is a primary food resource, providing significant amounts of basic nutrients such as proteins, minerals, vitamins and lipids. In addition, camel milk has been the subject of several studies emphasizing its therapeutic and technological potentials. This potentiality is at the origin of the presence of a diverse microbial flora in camel milk. Lactic acid bacteria (LAB) mainly represent this flora. Many attempts have been made previously to identify lactic acid bacteria from camel milk and its products and to study the technological potential of these bacteria. Lactic acid bacteria are widely used to produce a wide range of dairy products such as fermented milk. The proteolytic, lipolytic and glycolytic activities of LAB contribute to the flavor, texture, microstructure and nutritional and health-promoting benefits of fermented milk products. The objective of this bibliographic study is to explore the technological aptitudes (acidifying, proteolytic and antimicrobial power, etc.) of lactic acid bacteria from camel milk, experimentally proven by several authors