title: Study of Lactic Acid Bacteria Community From Raw Milk of Iranian One Humped Camel and Evaluation of Their Probiotic Properties.
abstract: BACKGROUND
  Camel milk is amongst valuable food sources in Iran. On the other hand, due to the presence of probiotic bacteria and bacteriocin producers in camel milk, probiotic bacteria can be isolated and identified from this food product.
  
  
  OBJECTIVE
  The objectives of the present research were the isolation and molecular identification of lactic acid bacteria from camel milk and evaluation of their probiotic properties.
  
  
  METHODS
  A total of ten samples of camel milk were collected from the Golestan province of Iran under aseptic conditions. Bacteria were isolated by culturing the samples on selective medium. Isolates were identified by amplification of the 16S rDNA and Internal Transcribed Spacer (ITS) region between the 16S and 23S rRNA genes by Polymerase Chain Reaction (PCR) and were then screened and grouped by the Amplified Ribosomal DNA Restriction Analysis (ARDRA) method. To evaluate probiotic properties, representative isolates of different ARDRA profiles were analyzed. The antimicrobial activity of Lactic Acid Bacteria (LAB) against Pediococcus pentosaceus, Escherichia coli and Bacillus cereus was examined by the agar diffusion assay. Acid and bile tolerance of isolates were evaluated.
  
  
  RESULTS
  A total of 64 isolates were analyzed based on biochemical tests and morphological characteristics. The most frequently isolated LAB was Enterococci. Weissella, Leuconostoc, Lactobacilli and Pediococci were less frequently found. Based on restriction analysis of the ITS, the isolates were grouped into nine different ARDRA patterns that were identified by ribosomal DNA sequencing as P. pentosaceus, Enterococcus faecium strain Y-2, E. faecium strain JZ1-1, E. faecium strain E6, E. durans, E. lactis, Leuconostoc mesenteroides, Lactobacillus casei and Weissella cibaria. The results showed that antimicrobial activity of the tested isolates was remarkable and P. pentosaceus showed the most antibacterial activity. In addition, E. durans, E. lactis, L. casei and P. pentosaceus were selected as probiotic bacteria.
  
  
  CONCLUSIONS
  This study revealed the presence of bacteriocin-producing bacteria and probiotic bacteria in camel milk from the Golestan province of Iran.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IR Iran.
authors.forename: Nafiseh
authors.initials: N
authors.lastname: Davati
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IR Iran.
authors.forename: Farideh
authors.initials: F
authors.lastname: Tabatabaee Yazdi
authors.affiliation: Department of Veterinary Research and Biotechnology, Razi Vaccine and Serum Research Institute, Mashhad, IR Iran.
authors.forename: Saeed
authors.initials: S
authors.lastname: Zibaee
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IR Iran.
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, IR Iran.
authors.forename: Mohammad Reza
authors.initials: MR
authors.lastname: Edalatian
keywords: Antibacterial; Camel; Milk; Probiotic