Journal of Food Processing & Technology

Abstract

Isolation and Identification of Yeasts and Lactic Acid Bacteria from Local Traditional Fermented Camel Milk, Chal

Baratali Zarei Yam, Morteza Khomeiri, Alireza Sadeghi Mahounak and Seid Mahdi Jafari

The yeasts and lactic acid bacteria in samples of the Iranian traditional fermented camel milk, Chal were identified on the basis of physiological and morphological properties. Yeast species were identified including Pichia. anamala, Pichia. jadinii, Debaryomyces. hansenii, Pichia. guilliermondii, Kluyvermyces. marxianus, Candida. fermentati, Pichia. ciferrii, Torulospora. delbrueckii, Candida. versatilis, Kluyvermyces. lactis, Candida. kefir, Saccharomyces. pastorianus, Saccharomyces. serevisiae, Candida. friedrichii, Kluyvermyces. polysporus, Rhodotorula. musilaginosa, Candida. lipolytica and Candida. lusitaniae. All of them could assimilate the glucose and liquefacted the gelatin, but could not production starch, tolerated 1% acetic acid, growth in the presence of Nacl 16% (except Debaryomyces. hansenii), anassimilateed the nitrat (except Rhodotorula. musilaginosa). Within the yeasts species, Kluyvermyces. lactis (8.57%) and Kluyvermyces. marxianus (8.57%) were the predominant. Also 93 different lactic acid bacteria species were identified including 64 bacilli as lactobicallus and wieselia, 8 cocci, leuconostoc, 11 coccobacili, leuconostoc, lactococcus and wieselia, 2 streptococci, streptoccus and 8 tetrad cocci shapes, pediococci. All isolates fermented galactose, except Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus kefir, Lactobacillus viridescens. All the isolates could growth at 37°C, only Leuconostoc mesenteroides subsp. Cremoris and Leuconostoc paramesenteroides could not growth at 30°C. This study revealed Chal contained a wide variety of yeasts and lactic acid bacteria.