Abstract
The promotion of human health through natural approaches like functional foods and probiotics is in high demand. The medicinal plants are the major feed of Moroccan dromedary, which improves the functional properties of their milk. A few studies have reported the probiotic and functional aptitudes of lactic acid bacteria (LAB) of this milk. In this context, our study aimed to identify LAB isolated from Moroccan raw camel milk and investigate their probiotic features and their fermentation profile. The molecular identification of twelve isolates indicated that they belong to Pediococcus pentosaceus, Enterococcus faecium, and Enterococcus durans. All LAB strains displayed high tolerance to gastrointestinal conditions (survival rate of 31.85–96.52% in pH 2.5, 35.23–99.05% in 0.3 bile salts, and 26.9–90.96% in pepsin), strong attachment abilities (auto-aggregation and hydrophobicity ranged from 28.75 to 95.9% and from 80.47 to 96.37%, respectively), and high co-aggregation ability with pathogenic bacteria. Importantly, they did not present antibiotic resistance or hemolytic activity. Our LAB strains demonstrated antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, and Salmonella enterica. Moreover, they could acidify cow milk (ΔpH of 2.55 after 24 h) and improve its antioxidant ability (inhibition of 36.77% of DPPH). Based on the multivariate analysis, Pediococcus pentosaceus Pd24, Pd29, Pd38, Enterococcus faecium Ef18, and Enterococcus durans Ed22 were selected as the most promising probiotics. Therefore, we propose that Pediococcus pentosaceus isolated from camel milk could be used as potential probiotic strains and/or starter cultures in functional milk fermentation.
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The datasets generated during and/or analysed during the currenet study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors thank Dr. Sara Ziraoui from the medical analysis laboratory of Souk Larbaa du Gharb, Kenitra, Morocco for her help in carrying out the test of LAB antibiotic sensitivity, and Dr. Soumia Ait Assou from the team of Microbial Biotechnology, Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, Morocco for its help in proofreading the article.
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Conceived or designed the study: SM, EHEM. Performed research: SM, MAEA, OB, AB. Analyzed data: SM, MAEA, OB, OK. Wrote the paper: MS, MAEA, KO, AB, OB, AR, HH, EHEM.
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Moussaid, S., El Alaoui, M.A., Ounine, K. et al. In-vitro evaluation of the probiotic potential and the fermentation profile of Pediococcus and Enterococcus strains isolated from Moroccan camel milk. Arch Microbiol 205, 144 (2023). https://doi.org/10.1007/s00203-023-03489-w
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DOI: https://doi.org/10.1007/s00203-023-03489-w