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Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk

Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk

Dasel Wambua Mulwa Kaindi, Patrick Murigu Kamau Njage
Copyright: © 2020 |Pages: 21
ISBN13: 9781799816041|ISBN10: 1799816044|EISBN13: 9781799816058
DOI: 10.4018/978-1-7998-1604-1.ch004
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MLA

Kaindi, Dasel Wambua Mulwa, and Patrick Murigu Kamau Njage. "Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk." Handbook of Research on Health and Environmental Benefits of Camel Products, edited by Omar Amin Alhaj, et al., IGI Global, 2020, pp. 54-74. https://doi.org/10.4018/978-1-7998-1604-1.ch004

APA

Kaindi, D. W. & Njage, P. M. (2020). Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk. In O. Alhaj, B. Faye, & R. Agrawal (Eds.), Handbook of Research on Health and Environmental Benefits of Camel Products (pp. 54-74). IGI Global. https://doi.org/10.4018/978-1-7998-1604-1.ch004

Chicago

Kaindi, Dasel Wambua Mulwa, and Patrick Murigu Kamau Njage. "Microbial Aspect of Lactic Acid Bacteria Isolated From Camel Milk." In Handbook of Research on Health and Environmental Benefits of Camel Products, edited by Omar Amin Alhaj, Bernard Faye, and Rajendra Prasad Agrawal, 54-74. Hershey, PA: IGI Global, 2020. https://doi.org/10.4018/978-1-7998-1604-1.ch004

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Abstract

Camel milk provides a common source of nutrition but also a potential rich source of beneficial, pathogenic, and potentially pathogenic microorganisms. This chapter reviews lactic acid and probiotic bacteria from camel milk, product innovation using such bacteria, and potential areas of improvement in technical as well as practical aspects of fermentation technologies. Lactic acid bacteria fermentation helps mitigate the impact of poor handling and storage conditions by enhancing shelf life and food safety. Traditionally-fermented sour milk products are culturally accepted and widely distributed worldwide with product-specific microbiota responsible for aroma, flavor, and texture. Knowledge of microbiota and predominant, technologically important microorganisms associated with camel milk is critical in developing products with enhanced quality and safety, as well as sustainable interventions for these products, including camel milk specific starter culture development. This chapter presents occurrence of LAB and probiotic bacteria in camel milk and technological aspects of camel dairy.

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