TY  - JOUR
JF  - World's Veterinary Journal
A1  - Gulled, Maryan Abdirahman
A1  - Kariuki, Daniel Wainaina
A1  - Omolo, Kevin Mbogo
ID  - eprints1498
SN  - 2322-4568
PB  - Scienceline Publication
TI  - Identification and Characterization of Lactic Acid Bacteria Isolated from Fermented Camel Milk in Kenya
IS  - 2
Y1  - 2025///
KW  - Antimicrobial activity; Camel milk; Enterococcus fermentation; Lactic acid bacteria; Leuconostoc
VL  - 15
N2  - 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/.
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-105014767155&doi=10.54203%2fscil.2025.wvj27&partnerID=40&md5=66b53da786a8ccd2798b643d5bc31ba7
AV  - public
ER  -