The lactic acid bacteria in 9 samples of the fermented camel milk, Chal, taken from rural area and retail markets were identified on the basis of their physiological and morphological properties. From the samples, 93 LAB species including, 64 Bacillus (68.8%), 8 cocci 8.6%), 11 Coccobacillus (11.83%), 2 Streptococcus (2.15%) and 8 tetrade (8.6%) were identified. Among the lactobacillus species, Lactobacillus plantarum (13%) and in cocci shapes, different species of Leuconostoc (13%) were the predominant. All the isolates exept, Lactobacillus viridescens, Lactobacillus kefi and Lactobacillus delbrueckii subsp. Bulgaricus were fermented the galactose. Results showed all the isolates, aerobically growth at 37 Ċ and only species identified as Leuconostoc mesenteroides subsp. Cremoris and Leuconostoc paramesenteroides could not grow at 30 Ċ. Only Lactobacillus divergens feremented the Glycerol as carbon source and Lactobacillus fermentum produced the co2 from Sodium gluconate. Between the isolates only Lactobacillus helveticus and Leuconostoc mesenteroides could not grow in the presence of sodim chloride 2%. Many of lactic acid bacteria isolated from chal such as Lactobacillus fermentum, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus plantarum , Lactobacillus hilgardii, Lactobacillus casei subsp. Paracesei, Lactobacillus casei subsp rhamnosus, Lactobacillus curvatus, Lactobacillus brevis, Lactobacillus delbrueckii subsp. Delbrueckii, Lactobacillus acidophilus and Lactobacillus gasseri classified in the probiotic bacteria group. Fortheremore, chal can be consider as a probiotic dairy product. Key word: fermented camel milk, Glycerol, Lactobacillus acidophilus, probiotic.
ZAREI YAM, B., kh, M., sa, A., & m, S. (2013). Isolation and identification of lactic acid bacteria from chal in Golestan province. Food Processing and Preservation Journal, 5(2), 131-148.
MLA
BARAT ZAREI YAM; m. kh; a. sa; s m. "Isolation and identification of lactic acid bacteria from chal in Golestan province". Food Processing and Preservation Journal, 5, 2, 2013, 131-148.
HARVARD
ZAREI YAM, B., kh, M., sa, A., m, S. (2013). 'Isolation and identification of lactic acid bacteria from chal in Golestan province', Food Processing and Preservation Journal, 5(2), pp. 131-148.
VANCOUVER
ZAREI YAM, B., kh, M., sa, A., m, S. Isolation and identification of lactic acid bacteria from chal in Golestan province. Food Processing and Preservation Journal, 2013; 5(2): 131-148.
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