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primary topic: Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya

Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya
type: AcademicArticle
type: Article
abstract: Somali camel milk is a vital dietary component for pastoral communities in Kenya’s arid and semi-arid lands (ASAL) such as Baringo, Marsabit, Isiolo, Madera, Wajir, and Garissa, due to its high nutritional value. Camel milk provides approximately 50 kcal per 100 mL and contains nearly 2-3 protein, 3-4 fat, and 4-5 carbohydrates. It is also a source of essential minerals (calcium, magnesium, potassium, and iron) and vitamins (C, B, and A). Traditional fermenting of camel milk is practiced by pastoral communities to enhance its nutritional content, digestibility, and shelf life. The purpose of this study was to isolate and identify the antimicrobial potential of lactic acid bacteria (LAB) from the Somali breed of camel milk sourced from Mombasa, Isiolo, and Kajiado counties in Kenya. LAB from the milk samples was cultured on de Man, Rogosa, and Sharpe (MRS) agar. Based on morphological and biochemical characteristics, twenty-three cocci-shaped LAB isolates were selected for further analysis. All of the LAB isolates were positive for Gram staining and Triple Sugar Iron tests but negative for the catalase test. The LAB isolates showed no hemolytic activity and inhibited the growth of Staphylococcus aureus and Escherichia coli. One isolate also inhibited the growth of Candida albicans. Molecular analysis targeting 16S rRNA identified Enterococcus faecium, Enterococcus durans, Leuconostoc mesenteroides and leuconostoc pseudomesentroides among the isolates. The findings revealed fermenting and antimicrobial properties of LAB isolated from fermented milk derived from the Somali breed of camel. These LAB isolates were found to be potentially useful for the development of starter cultures in the production of probiotics. © The Author(s) 2025. This article is licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/.
date: 2025
volume: 15
issue: 2
is part of: World's Veterinary Journal
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
has document: Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya (Text)
has version: Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya (Text)
has published: Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya (Text)
subject: SF Animal culture

Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya (Text)
type: Document
has file: WVJ15(2)248-255,2025 (2).pdf
has part: WVJ15(2)248-255,2025 (2).pdf

Scienceline Publication
type: Organization

World's Veterinary Journal
type: Collection
issn: 23224568

Daniel Wainaina Kariuki
type: Person
given name: Daniel Wainaina
family name: Kariuki

Maryan Abdirahman Gulled
type: Person
given name: Maryan Abdirahman
family name: Gulled

Kevin Mbogo Omolo
type: Person
given name: Kevin Mbogo
family name: Omolo

http://eprints.science-line.com/id/eprint/1498/
title: HTML Summary of #1498 <epc:when xmlns:epc="http://eprints.org/ep3/control" test="title">Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya</epc:when>
format: text/html
primary topic: Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya

SF Animal culture
type: Concept