Screening,identification and characteristics of Lactic acid bacteria from raw camel milk

【Objective】 To explore lactic acid bacteria (LAB) resources in raw camel milk. 【Methods】 Raw camel milk samples were collected around Nanshan mountain in Urumqi, Xinjiang and the strains were isolated by the plate dilution method. The 16S rRNA gene sequences and morphological observation were carried out to clarify the taxonomic status of the strains, and edible safety characteristics such as detecting hemolysis and harmful metabolites. 【Results】 Results showed that a total of 29 LAB strains were isolated and identified, which belonged to 4 species in Leuconostoc and Lentilactobacillus; the tested strains could tolerate 0.5% bile salt, 5% NaCl, and showed good high temperature resistance, milk peptonization, anti-oxidation, different enzyme activities, and antibacterial properties. None of strains were positive for hemolysis and produce nitroreductase. No biogenic amines were produced from amino acids by strains except T12. 【Conclusion】 The LAB obtained from camel milk in this study has good fermentation characteristics and food safety.