Isolation and characterization of Enterococcus faecium from camel milk and its potential use for value addition of functional yogurt

Camel milk is a nutritionally valuable product containing beneficial microorganisms that can enhance product quality, safety, and potential health benefits. This study aimed to isolate and characterize Enterococcus faecium strains from raw camel milk and assess their potential in functional yogurt production. Camel milk samples were collected from the Cholistan region of Bahawalpur and analyzed for physicochemical properties. The average values recorded were pH 6.49, acidity 0.13%, fat 3.06%, protein 3.15%, and total solids 10.92%. Enterococcus strains were isolated using MRS agar, confirmed through Gram staining and biochemical tests (catalase and oxidase) and identified by 16S rRNA gene Sanger sequencing. Three isolates showed 99% similarity and two showed 98% similarity to E. faecium. Incorporation of these strains into camel milk yogurt improved the sensory properties, particularly flavour, texture and overall acceptability. Panellists appreciated its smooth texture. These findings highlight the potential of camel milk-derived E. faecium as a valuable probiotic for developing functional dairy products with enhanced nutritional and health-promoting properties.