Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
The objective of this study was to monitor the viability during storage of Lactobacillus acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus thermophilus CHCC 742/2130 (T) in probiotic cultured dairy foods made from pasteurized camel, cow, goat, and sheep milks fermented by an ABT-type culture. The products manufactured were stored at 4°C for 42d. Microbiological analyses were performed at weekly intervals. Streptococcus thermophilus CHCC 742/2130 was the most numerous culture component in all 4 products both at the beginning and at the end of storage. The viable counts of streptococci showed no significant decline in fermented camel milk throughout the entire storage period. The initial numbers of Lb. acidophilus LA-5 were over 2 orders of magnitude lower than those of Strep. thermophilus CHCC 742/2130. With the progress of time, a slow and constant decrease was observed in lactobacilli counts; however, the final viability percentages of this organism did not differ significantly in the probiotic fermented milks tested. The cultured dairy foods made from cow, sheep, and goat milks had comparable B. animalis ssp. lactis BB-12 counts on d 0, exceeding by approximately 0.5 log10 cycle those in the camel milk-based product. No significant losses occurred in viability of bifidobacteria in fermented camel, cow, and sheep milks during 6wk of refrigerated storage. In conclusion, all 4 varieties of milk proved to be suitable raw materials for the manufacture of ABT-type fermented dairy products that were microbiologically safe and beneficial for human consumption. It was suggested that milk from small ruminants be increasingly used to produce probiotic fermented dairy foods. The development of camel milk-based probiotic cultured milks appears to be even more promising because new markets could thus be conquered. It must be emphasized, however, that further microbiological and sensory studies, technology development activities, and market research are needed before such food products can be successfully commercialized.
Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, 9200 Mosonmagyaróvár, Hungary. Electronic address: VargaL@mtk.nyme.hu.
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Varga
Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, 9200 Mosonmagyaróvár, Hungary.
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Süle
Emirates Industries for Camel Milk and Products, Farm and Veterinary Section, PO Box 294236, Dubai, United Arab Emirates.
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Nagy
D000818:Animals; D001644:Bifidobacterium / Q000302:isolation & purification; D002162:Camelus; D002417:Cattle; D043302:Cultured Milk Products / Q000382:microbiology; D005260:Female; D005285:Fermentation; D005516:Food Microbiology; D061353:Food Storage; D006041:Goats; D007779:Lactobacillus acidophilus / Q000302:isolation & purification; D050296:Microbial Viability; D064307:Microbiota; D008892:Milk / Q000382:microbiology*; D019936:Probiotics; D012034:Refrigeration; D012756:Sheep; D048249:Streptococcus thermophilus / Q000302:isolation & purification
Bifidobacterium; Lactobacillus; camel; fermented milk