Therapeutic aptitude of fermented camel milk: case of antimicrobial activity of whey proteins
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Date
2018-06-01
Journal Title
Journal ISSN
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Publisher
University of Eloued جامعة الوادي
Abstract
The objective Whey proteins (WP) are highly functional elements containing bioactive peptides. The aim of
this study is to evaluate the effect of spontaneous fermentation on the antimicrobial activity of WP in camel
milk. Samples of the milk are analyzed in the raw state and after the fermentation. The pH and acidity are
determined as well as the enumeration of lactic acid bacteria (LAB). The antimicrobial activity was carried
out by the agar well diffusion assay, adapting the good method. The results shows that the fermentation
process has shown that the pH value is decreasing and LAB show a significant increase during fermentation.
The antimicrobial activity gave a very significant difference between fermented camel whey proteins
(FCWP) and raw camel whey proteins (RCWP). Then the FCWP gives a zone inhibition (ZI) of 17, 16.5,
13.25 and 10.5 mm respectively for S. aureus, P. aeruginosa, K. pneumoniae and E. coli. In addition, the
RCWP gives a ZI of 16, 9.5 mm respectively for S. aureus and P. aeruginosa, and 0 mm for K. pneumoniae
and E. coli. These results indicate that the fermentation process induced by the development of LAB favors
the proteolysis of WP, which increases the antimicrobial activity.
Description
Articale in International Journal of biological and Agricultural Research Vol. 01 N. 01
Keywords
Biological activity, dromedary, fermentation, lactic acid bacteria, whey proteins
Citation
Articale in International Journal of biological and Agricultural Research Vol. 01 N. 01