Study of chemical and microbial characteristics of camel raw milk and identification of dominant flora of lactic acid bacteria by PCR method in Semnan
Subject Areas :
Food Science and Technology
M. Parsaeimehr
1
,
h. staji
2
,
A. jebelli javan
3
,
F. Arab
4
,
A. Salimi
5
,
A. Faraki
6
,
M. Kanaani
7
1 - Assistant Professor Food Hygiene Department, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
2 - Assistant Professor Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
3 - Associate Professor Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
4 - Instructor Food Hygiene Department, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
5 - Assistant Professor Food Hygiene Department, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
6 - MSc Graduated student of Food Hygiene Department, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
7 - M.Sc Graduated student of Food Hygiene Department, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
Received: 2019-05-20
Accepted : 2019-11-11
Published : 2019-11-22
Keywords:
Lactic acid bacteria,
chemical analysis,
Camel milk,
Abstract :
Camel milk is considered as the most important sources of nutrition in terms of protein, vitamins and minerals, which is important for health. The aim of this study was to evaluate the chemical properties, microbial profile and the presence of lactic acid bacteria in camel milk. In this study, 24 samples of camel milk from Semnan's livestock farms were collected randomly in a month and were taken to the Food Health Laboratory under aseptic condition and then analyzed for chemical and microbial characterization. The percentage of protein, pH and fat percentage are in the range of 1 to 3 percent, 6 to 6.6 and 2 to 3.5 percent respectively. The average logarithm number of aerobic bacteria, enterococcus, micrococcus, aerobic and anaerobic lactic acid bacteria and mold and yeast were 6.08± 0/06, 3/66± .072, 4.14± 0.06, 5/24± 0.42, 5.18± 0.35, 3/84± 1.15 log cfu g-1, respectively. It should be noted that coliform and Enterobacteriaceae were not isolated from any of the camel milk samples. Staphylococcus aureus was isolated from 2.78 to 4.49 cfu log g-1. In addition, identification of isolates of lactic acid bacteria was performed by sequencing of 16s rDNA. Accordingly, the isolates belong to Lactobacillus casei, Lactobacillus pasturianus, Enterococcus faecium and Enterococcus faecalis. The results of this study showed the microbial diversity in camel milk.
References:
· Abera, T., Legesse, Y., Mummed, B. and Urga. B. (2016). Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state. BMC Research Notes, 9:285. DOI 10.1186/s13104-016-2088-1
· Abdel-Hameid, A., Galal Sayed, R. and Sayed, M. (2014). Nutritional value and sanitary evaluation of raw Camel's milk.Emir. Journal of Food Agriculture, 26 (4): 317-326.
· Adugna, M. and Asresie, A. (2014). Physicochemical and microbiological quality of one humpedcamel (Camelus dromedarius) milk: A Review. Journal of Biology, Agriculture and Healthcare. 4(23): 119-124.
· Ahmed, T. and Kanwal, R. (2004). Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture. Pakistan Veterinary Journal, 24(2): 87-91.
· Ahamad, S. R., Raish, M., Ahmad, A. and Shakeel, F. (2016). Potential Health Benefits and Metabolomics of Camel Milk by GC-MS and ICP-MS. Biological Trace Element Research, 175(2): 322-330.
· Al-dhaheri, A. S., Al-hemeiri, R., Kizhakkayil, J., Al-nabulsi, A. and Abushelaibi, A. (2017). Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. Journal of Dairy Science, 100(10): 7771-7779.
· Al haj, O. and Al Kanhal, H. (2010). Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal, 20 (12): 811-821.
· Aljumaah, R. S., Almutairi, F. F., Ismail, E., Alshaikh, M. A., Sami, A. and Ayadi, M. (2012). Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia. Journal of Animal and Veterinary Advances, 11(1): 141-147.
· AOAC. (1990). Official Methods of Analysis. 15th ed. AOAC, Arlington. VA.
· Abbas, M. M. and Mahasneh A.M. (2014). Isolation of Lactobacillus strains with probiotic potential from camels milk. African Journal of Microbiology Research, 8(15):1645–55.
· Benkerroum, N. Boughdadi, A. Bennani, N. and Hidane, K. (2003). Microbiological quality assessment of Moroccan camel ’ s milk and identification of predominating lactic acid bacteria. Word Journal of Microbiology & Biotechnology, 19: 645–648.
· Bradley, R.L.J.E., Amold, J.r., Barbano, D.M., Semerad, R.G., Smith D.E. and
Viries, B.K. (1992). Chemical and Physical Methods. Inc: Standard Methods for
the Examination of Dairy Products. Marshall R.T. (Ed).
· Cogan. T.M. Barbosa, M. Beuvier, E. Bianchi-Salvadori, B. Cocconcelli, P.S. Fernandes I. et al., (1997). Characterization of the lactic acid bacteria in artisanal dairy products. Journal of Dairy Research, 64(3): 409-421.
· Edalatian, M. R., Najafi, M. B. H., Mortazavi, S. A., Alegría, A., Nassiri, M.R. and Bassami, M.R. (2012). Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy science & technology. 92(1): 75-90.
· Elhaj, E.A.M. and AlSobeai, S.M. (2018). The Study of Bacteriological Quality of Raw Camel Milk in Middle Region (Sajir). Kingdom of Saudi Arabia. East African Scholars Journal of Medical Science, 1 (3).
· Ennani, B. and Hidane, K. (2004). Antimicrobial activity of camel ’ s milk against pathogenic strains of Escherichia coli and Listeria monocytogenes. Inernational Journal of Dairy Technology, 57(1):39–43.
· El-Ziney, M. G. and AL-Turki, A. L. (2007). Microbiological quality and safety assessment of camel milk (Camelus dromedaries) in Saud Arabia (Qassim region). Applied Biology and Environnemental Research, 5(2), 115-122.
· Faye, B., Bengoumi, M., Al-Masaud, A. and Konuspayeva, G. (2015). Comparative milk and serum cholesterol content in dairy cow and camel. Journal of King Saud University - Science,27 (2), 168-175
· Frazier, W.C. and Westhoff, D.C. (1995). Food Microbiology. 4th Ed. New Delhi: Tata McGraw-Hill publishing Company Limited. pp. 384-96.
· Gizachew, A., Teha, J., Birhanu, T. and Nekemte, E. (2014). Review on medicinal and nutritional values of camel milk. Natural Sciences, 12 (12): 35-40.
· Gomes, A. M. P. and Malcata, F. X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manufacture. Journal of Dairy Science, 81(6), 1492-1507.
· Hawaz, E., Guesh, T., Kebede, A. and Menkir, S. (2016). Characterization of Lactic Acid Bacteria from Camel Milk and their Technological Properties to Use as a Starter Culture. East African Journal of Sciences, 10: 49-60.
· Hailu, Y., Bech, E., Seifu, E., Eshetu, M. and Ipsen, R. (2016). Factors influencing the gelation and rennet ability of camel milk using camel chymosin. International Dairy Journal, 60: 62– 69.
· Hassan Yassin, M., Mohamed Soliman, M., Abd-Elhafez Mostafa, S. and Ali, H. A. M. (2015). Antimicrobial Effects of Camel Milk against Some Bacterial Pathogens. Journal of Food and Nutrition Research, 3 (3), 162–168.
· Hamed, E. and Ellatar, A. (2013). Identification and Some Probiotic Potential of Lactic Acid Bacteria Isolated From Egyptian Camels Milk. Life Science Journal, 10(1):1952–61.
· Jans, C., Bugnard, J., Murigu, P., Njage, K., Lacroix, C. and Meile, L. (2012). Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT - Food Science and Technology, 47: 371-379.
· Jilo, K. and Dechasa, T. (2016). Chemical Composition and Medicinal Values of Camel Milk. International Journal of Research Studies in Biosciences, 4 (4): 13-25.
· Khan, B. and Iqbal, A. (2001). Production and composition of camel milk. Pakistan Journal of Agricultural Sciences, 38: 64–68.
· Khaskheli, M., Arain, M. A., Chaudhry, S., Soomro, A. H. and Qureshi, T. A. (2005). Physico-Chemical Quality of Camel Milk. Journal of Agriculture and Social Sciences, 1 (2), 164–166.
· Khalesi, M., Salami, M., Moslehishad, M., Winterburn, J. and Moosavi-Movahedi, A. (2017). Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends in Food Science and Technology, 62: 49-58.
· Khedid, K., Faid, M., Mokhtari, A., Soulaymani, A. Zinedine, A. (2009). Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiological research,164: 81-91.
· KhKhomeri, M. Esazadeh, S. Nasrollahzade, A. (2017). Evaluation of growth inhibit of food spoilage yeast of Lactobacillus brevis and Enterococcus faecium from “chal in Iranian yoghurt drink (Doogh). Iranian journal of Biosystem Engineering. 47(4): 643-649.
· Kumar, K. V., Shifow, A. A., Naidu, M. U. R. and Ratnakar, K. S. (2000). Carvedilol: A beta blocker with antioxidant property protects agent gentamicin-induced nephrotoxicity in rats. Life Sciences, 66 (26): 2603–2611.
· Mahmoudi, I., Ben moussa, O., El, T., Khaldi, M., Kebouchi, M., Soligot-hognon, C., Leroux, Y. and Hassouna, M. (2016). Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Ruminant Research, 3-31.
· Marth, E.H. (1978). Standard Methods for the Examination of Dairy Products. 14th
ed. American Public Health Association, Washington, D.C.
· Mallesha, Shylaja, R., Selvakumar, D. and Jagannath, J. H. (2010). Isolation and Identification of Lactic acid bacteria from Raw and Fermented Products and their Antibacterial Activity. Recent Research in Science and Technology, 2 (6): 42-46.
· Marino, M. Maifreni, M. and Rondinini, G. (2003). Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria. FEMS Microbiology Letters, 229(1):133-140.
· Misaghi, A. Parsaeimehr, M. Akhondzadeh Basti, A. Zahraee Salehi, T. Gandomi, H. azizkhani, M. (2017). The inhibitory effects of Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacil paracasei isolated from yoghurt on the growth and enterotoxin a gene expression of S. aureus. Iranian Journal of Veterinary Medicine, 11(2): 191-200.
· Moslehishad, M., Mirdamadi, S., Ehsani, M. R., Ezzatpanah, H. and Moosavi-Movahedi, A. A. (2013). The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products. International Journal of Dairy Technology, 66 (2): 279-285.
· Mourad, K. and Eddine, N.K. (2006). Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid. Journal of Oils and Fats, 57(2):198–204.
· Navidghasemizad, S., Hesari, J., Saris, P. and Nahaei, M. R. (2009). Isolation of lactic acid bacteria from Lighvan cheese, a semi hard cheese made from raw sheep milk in Iran. International Journal of Dairy Technology, 62 (2): 260-264.
· Omer, R.H. and Eltinay, A.H. (2007). Microbial quality of camel's raw milk in central & southern regions of United Arab Emirates. 10.9755/ejfa. v20i1.5182.
· Osmondsun, T.W., Eyre, C.A., Hayden, K.M., Dhillon, J. and Garbelotto, M.M. (2013). Back to basics: an evaluation of NaOH and alternative rapid DNA extraction protocols for DNA barcoding, genotyping, and disease diagnostics from fungal and oomycete samples. Molecular Ecology Resources, 13: 66–74.
· Parsaeimehr, M., Jebellijavan, A., Azizkhani, M., Keykhosravi, K., Mahdavi, A. and Khazaei, M. (2015). Microbiological and chemichal evaluation of traditional Semnan province khiki cheeses. Applied Animal Science Research Journal,15: 57-64.
· Parsaeimehr, M., Azizkhani, M. and Jebellijavan, A. (2017). The inhibitory effect of 2 commercial probiotic strains on the growth of Staphylococcus aureus and gene expression of enterotoxin A. International Journal of Enteric Pathogen, 5(3): 70-75
· Partoei, R., Gandomi, H., Akhondzadehbasti, A., Nouri, N., Nikbakht, G.H. and Kargozari, M. (2015). Microbiological and chemical properties of siahmazgi cheese, an Iranian artisanal cheese: isolation and identification of dominant lactic acid bacteria. Journal of Food Processing and Preservation, 39(6): 871-880.
· Rashid, M. and Miyamoto, T. (2005). Quality Evaluation of Traditional Milk "Sahi"
in Bangladesh. Journal Milk Science,54(1): 29-36.
· Sharma, C. and Singh, C. (2014). Therapeutic Value of Camel Milk. Advanced Journal of Pharmacie and Life Science Research, 2 (3): 7–13.
· Saliha, S. A. Z., Dalila, A., Chahra, S., Saliha, B. H. and Abderrahmane, M. (2013). Separation and characterization of major milk proteins from Algerian Dromedary (Camelus dromedarius). Emirates Journal of Food and Agriculture, 25(4): 283-290.
· Shori AB. (2017). Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures: A mini review. PharmaNutrition, 5 (3): 84-88.
· Saljooghi, S., Mansouri-Najand, L. Ebrahimnejad, H. Doostan, F. and Aska N. (2017). Microbiological, biochemical and organoleptic properties of fermented probiotic drink produced from camel milk. Veterinary Research Forum, 8(4): 313 – 31.
· Staji, H., Rasuli, M. and Jourablou, S. (2019). Comparative virulotyping and phylogenomics of Escherichia coli isolates from urine samples of men and women suffering urinary tract infections. Iranian Journal of Basic Medical Science, 22: 211-214.
· Wambua, D., Kaindi, M., Schelling, E., Wangoh, J., Kathenya, J., Zakaria, I. et al., (2011). Microbiological Quality of Raw Camel Milk across the Kenyan Market Chain. Food, 5(1): 79-83.
_||_
· Abera, T., Legesse, Y., Mummed, B. and Urga. B. (2016). Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state. BMC Research Notes, 9:285. DOI 10.1186/s13104-016-2088-1
· Abdel-Hameid, A., Galal Sayed, R. and Sayed, M. (2014). Nutritional value and sanitary evaluation of raw Camel's milk.Emir. Journal of Food Agriculture, 26 (4): 317-326.
· Adugna, M. and Asresie, A. (2014). Physicochemical and microbiological quality of one humpedcamel (Camelus dromedarius) milk: A Review. Journal of Biology, Agriculture and Healthcare. 4(23): 119-124.
· Ahmed, T. and Kanwal, R. (2004). Biochemical characteristics of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture. Pakistan Veterinary Journal, 24(2): 87-91.
· Ahamad, S. R., Raish, M., Ahmad, A. and Shakeel, F. (2016). Potential Health Benefits and Metabolomics of Camel Milk by GC-MS and ICP-MS. Biological Trace Element Research, 175(2): 322-330.
· Al-dhaheri, A. S., Al-hemeiri, R., Kizhakkayil, J., Al-nabulsi, A. and Abushelaibi, A. (2017). Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. Journal of Dairy Science, 100(10): 7771-7779.
· Al haj, O. and Al Kanhal, H. (2010). Compositional, technological and nutritional aspects of dromedary camel milk. International Dairy Journal, 20 (12): 811-821.
· Aljumaah, R. S., Almutairi, F. F., Ismail, E., Alshaikh, M. A., Sami, A. and Ayadi, M. (2012). Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia. Journal of Animal and Veterinary Advances, 11(1): 141-147.
· AOAC. (1990). Official Methods of Analysis. 15th ed. AOAC, Arlington. VA.
· Abbas, M. M. and Mahasneh A.M. (2014). Isolation of Lactobacillus strains with probiotic potential from camels milk. African Journal of Microbiology Research, 8(15):1645–55.
· Benkerroum, N. Boughdadi, A. Bennani, N. and Hidane, K. (2003). Microbiological quality assessment of Moroccan camel ’ s milk and identification of predominating lactic acid bacteria. Word Journal of Microbiology & Biotechnology, 19: 645–648.
· Bradley, R.L.J.E., Amold, J.r., Barbano, D.M., Semerad, R.G., Smith D.E. and
Viries, B.K. (1992). Chemical and Physical Methods. Inc: Standard Methods for
the Examination of Dairy Products. Marshall R.T. (Ed).
· Cogan. T.M. Barbosa, M. Beuvier, E. Bianchi-Salvadori, B. Cocconcelli, P.S. Fernandes I. et al., (1997). Characterization of the lactic acid bacteria in artisanal dairy products. Journal of Dairy Research, 64(3): 409-421.
· Edalatian, M. R., Najafi, M. B. H., Mortazavi, S. A., Alegría, A., Nassiri, M.R. and Bassami, M.R. (2012). Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy science & technology. 92(1): 75-90.
· Elhaj, E.A.M. and AlSobeai, S.M. (2018). The Study of Bacteriological Quality of Raw Camel Milk in Middle Region (Sajir). Kingdom of Saudi Arabia. East African Scholars Journal of Medical Science, 1 (3).
· Ennani, B. and Hidane, K. (2004). Antimicrobial activity of camel ’ s milk against pathogenic strains of Escherichia coli and Listeria monocytogenes. Inernational Journal of Dairy Technology, 57(1):39–43.
· El-Ziney, M. G. and AL-Turki, A. L. (2007). Microbiological quality and safety assessment of camel milk (Camelus dromedaries) in Saud Arabia (Qassim region). Applied Biology and Environnemental Research, 5(2), 115-122.
· Faye, B., Bengoumi, M., Al-Masaud, A. and Konuspayeva, G. (2015). Comparative milk and serum cholesterol content in dairy cow and camel. Journal of King Saud University - Science,27 (2), 168-175
· Frazier, W.C. and Westhoff, D.C. (1995). Food Microbiology. 4th Ed. New Delhi: Tata McGraw-Hill publishing Company Limited. pp. 384-96.
· Gizachew, A., Teha, J., Birhanu, T. and Nekemte, E. (2014). Review on medicinal and nutritional values of camel milk. Natural Sciences, 12 (12): 35-40.
· Gomes, A. M. P. and Malcata, F. X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manufacture. Journal of Dairy Science, 81(6), 1492-1507.
· Hawaz, E., Guesh, T., Kebede, A. and Menkir, S. (2016). Characterization of Lactic Acid Bacteria from Camel Milk and their Technological Properties to Use as a Starter Culture. East African Journal of Sciences, 10: 49-60.
· Hailu, Y., Bech, E., Seifu, E., Eshetu, M. and Ipsen, R. (2016). Factors influencing the gelation and rennet ability of camel milk using camel chymosin. International Dairy Journal, 60: 62– 69.
· Hassan Yassin, M., Mohamed Soliman, M., Abd-Elhafez Mostafa, S. and Ali, H. A. M. (2015). Antimicrobial Effects of Camel Milk against Some Bacterial Pathogens. Journal of Food and Nutrition Research, 3 (3), 162–168.
· Hamed, E. and Ellatar, A. (2013). Identification and Some Probiotic Potential of Lactic Acid Bacteria Isolated From Egyptian Camels Milk. Life Science Journal, 10(1):1952–61.
· Jans, C., Bugnard, J., Murigu, P., Njage, K., Lacroix, C. and Meile, L. (2012). Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora. LWT - Food Science and Technology, 47: 371-379.
· Jilo, K. and Dechasa, T. (2016). Chemical Composition and Medicinal Values of Camel Milk. International Journal of Research Studies in Biosciences, 4 (4): 13-25.
· Khan, B. and Iqbal, A. (2001). Production and composition of camel milk. Pakistan Journal of Agricultural Sciences, 38: 64–68.
· Khaskheli, M., Arain, M. A., Chaudhry, S., Soomro, A. H. and Qureshi, T. A. (2005). Physico-Chemical Quality of Camel Milk. Journal of Agriculture and Social Sciences, 1 (2), 164–166.
· Khalesi, M., Salami, M., Moslehishad, M., Winterburn, J. and Moosavi-Movahedi, A. (2017). Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends in Food Science and Technology, 62: 49-58.
· Khedid, K., Faid, M., Mokhtari, A., Soulaymani, A. Zinedine, A. (2009). Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiological research,164: 81-91.
· KhKhomeri, M. Esazadeh, S. Nasrollahzade, A. (2017). Evaluation of growth inhibit of food spoilage yeast of Lactobacillus brevis and Enterococcus faecium from “chal in Iranian yoghurt drink (Doogh). Iranian journal of Biosystem Engineering. 47(4): 643-649.
· Kumar, K. V., Shifow, A. A., Naidu, M. U. R. and Ratnakar, K. S. (2000). Carvedilol: A beta blocker with antioxidant property protects agent gentamicin-induced nephrotoxicity in rats. Life Sciences, 66 (26): 2603–2611.
· Mahmoudi, I., Ben moussa, O., El, T., Khaldi, M., Kebouchi, M., Soligot-hognon, C., Leroux, Y. and Hassouna, M. (2016). Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Ruminant Research, 3-31.
· Marth, E.H. (1978). Standard Methods for the Examination of Dairy Products. 14th
ed. American Public Health Association, Washington, D.C.
· Mallesha, Shylaja, R., Selvakumar, D. and Jagannath, J. H. (2010). Isolation and Identification of Lactic acid bacteria from Raw and Fermented Products and their Antibacterial Activity. Recent Research in Science and Technology, 2 (6): 42-46.
· Marino, M. Maifreni, M. and Rondinini, G. (2003). Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria. FEMS Microbiology Letters, 229(1):133-140.
· Misaghi, A. Parsaeimehr, M. Akhondzadeh Basti, A. Zahraee Salehi, T. Gandomi, H. azizkhani, M. (2017). The inhibitory effects of Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacil paracasei isolated from yoghurt on the growth and enterotoxin a gene expression of S. aureus. Iranian Journal of Veterinary Medicine, 11(2): 191-200.
· Moslehishad, M., Mirdamadi, S., Ehsani, M. R., Ezzatpanah, H. and Moosavi-Movahedi, A. A. (2013). The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products. International Journal of Dairy Technology, 66 (2): 279-285.
· Mourad, K. and Eddine, N.K. (2006). Physicochemical and microbiological study of “shmen”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid. Journal of Oils and Fats, 57(2):198–204.
· Navidghasemizad, S., Hesari, J., Saris, P. and Nahaei, M. R. (2009). Isolation of lactic acid bacteria from Lighvan cheese, a semi hard cheese made from raw sheep milk in Iran. International Journal of Dairy Technology, 62 (2): 260-264.
· Omer, R.H. and Eltinay, A.H. (2007). Microbial quality of camel's raw milk in central & southern regions of United Arab Emirates. 10.9755/ejfa. v20i1.5182.
· Osmondsun, T.W., Eyre, C.A., Hayden, K.M., Dhillon, J. and Garbelotto, M.M. (2013). Back to basics: an evaluation of NaOH and alternative rapid DNA extraction protocols for DNA barcoding, genotyping, and disease diagnostics from fungal and oomycete samples. Molecular Ecology Resources, 13: 66–74.
· Parsaeimehr, M., Jebellijavan, A., Azizkhani, M., Keykhosravi, K., Mahdavi, A. and Khazaei, M. (2015). Microbiological and chemichal evaluation of traditional Semnan province khiki cheeses. Applied Animal Science Research Journal,15: 57-64.
· Parsaeimehr, M., Azizkhani, M. and Jebellijavan, A. (2017). The inhibitory effect of 2 commercial probiotic strains on the growth of Staphylococcus aureus and gene expression of enterotoxin A. International Journal of Enteric Pathogen, 5(3): 70-75
· Partoei, R., Gandomi, H., Akhondzadehbasti, A., Nouri, N., Nikbakht, G.H. and Kargozari, M. (2015). Microbiological and chemical properties of siahmazgi cheese, an Iranian artisanal cheese: isolation and identification of dominant lactic acid bacteria. Journal of Food Processing and Preservation, 39(6): 871-880.
· Rashid, M. and Miyamoto, T. (2005). Quality Evaluation of Traditional Milk "Sahi"
in Bangladesh. Journal Milk Science,54(1): 29-36.
· Sharma, C. and Singh, C. (2014). Therapeutic Value of Camel Milk. Advanced Journal of Pharmacie and Life Science Research, 2 (3): 7–13.
· Saliha, S. A. Z., Dalila, A., Chahra, S., Saliha, B. H. and Abderrahmane, M. (2013). Separation and characterization of major milk proteins from Algerian Dromedary (Camelus dromedarius). Emirates Journal of Food and Agriculture, 25(4): 283-290.
· Shori AB. (2017). Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures: A mini review. PharmaNutrition, 5 (3): 84-88.
· Saljooghi, S., Mansouri-Najand, L. Ebrahimnejad, H. Doostan, F. and Aska N. (2017). Microbiological, biochemical and organoleptic properties of fermented probiotic drink produced from camel milk. Veterinary Research Forum, 8(4): 313 – 31.
· Staji, H., Rasuli, M. and Jourablou, S. (2019). Comparative virulotyping and phylogenomics of Escherichia coli isolates from urine samples of men and women suffering urinary tract infections. Iranian Journal of Basic Medical Science, 22: 211-214.
· Wambua, D., Kaindi, M., Schelling, E., Wangoh, J., Kathenya, J., Zakaria, I. et al., (2011). Microbiological Quality of Raw Camel Milk across the Kenyan Market Chain. Food, 5(1): 79-83.
