What type of study is this?

This is a Quantitative Study study.

September 19, 2025Frontiers in NutritionOpen Access

Unveiling the potential of lactic acid bacteria from Algerian dromedary camel milk: diversity, technological applications, and antimicrobial insights

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Authors

BLBilal LatrecheUniversity Frères Mentouri Constantine 1 EBEsma BendjamaLaboratoire de Chémo-biologie synthétique et thérapeutique LLLotfi LoucifUniversity of Batna 1

Discussion

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Implication

Isolation of diverse lactic acid bacteria from Algerian camel milk shows promising antimicrobial properties, indicating potential for food innovation.

Key Points

74.19% of isolated lactic acid bacteria demonstrated antimicrobial activity against foodborne pathogens, highlighting their significance.
Three strains effectively acidified milk to pH 4.6 within 12 hours, improving their technological potential in dairy production.
Proteolytic activity was present in 87.10% of strains, supporting their functionality in fermented foods and probiotics.
Enterococcus italicus was identified for the first time in camel milk from Algeria, showcasing the diversity of lactic acid bacteria.

Cite This Study

Latreche et al. (2025) studied this question.

synapsesocial.com/papers/68d466b531b076d99fa6569f https://doi.org/10.3389/fnut.2025.1647344

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September 19, 2025Frontiers in NutritionOpen Access

Unveiling the potential of lactic acid bacteria from Algerian dromedary camel milk: diversity, technological applications, and antimicrobial insights

View Full Paper

Ask AI

Bookmark

Authors

BLBilal LatrecheUniversity Frères Mentouri Constantine 1 EBEsma BendjamaLaboratoire de Chémo-biologie synthétique et thérapeutique LLLotfi LoucifUniversity of Batna 1

Discussion

Member takes

Implication

Isolation of diverse lactic acid bacteria from Algerian camel milk shows promising antimicrobial properties, indicating potential for food innovation.

Key Points

74.19% of isolated lactic acid bacteria demonstrated antimicrobial activity against foodborne pathogens, highlighting their significance.
Three strains effectively acidified milk to pH 4.6 within 12 hours, improving their technological potential in dairy production.
Proteolytic activity was present in 87.10% of strains, supporting their functionality in fermented foods and probiotics.
Enterococcus italicus was identified for the first time in camel milk from Algeria, showcasing the diversity of lactic acid bacteria.

Cite This Study

Latreche et al. (2025) studied this question.

synapsesocial.com/papers/68d466b531b076d99fa6569f https://doi.org/10.3389/fnut.2025.1647344

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