Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk
Abstract Camel milk isolates of lactic acid bacteria were characterized to develop defined starter cultures that could be used for the production of standardized Egyptian Rayeb fermented milk. The isolates have shown a wide diversity of Technological characteristics and antimicrobial activity. Inter...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-06-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12020 |
| _version_ | 1811183731439828992 |
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| author | Rania Abozead Ehab Kheadr Nabil Safwat Samir Salam Nassra Dabour |
| author_facet | Rania Abozead Ehab Kheadr Nabil Safwat Samir Salam Nassra Dabour |
| author_sort | Rania Abozead |
| collection | DOAJ |
| description | Abstract Camel milk isolates of lactic acid bacteria were characterized to develop defined starter cultures that could be used for the production of standardized Egyptian Rayeb fermented milk. The isolates have shown a wide diversity of Technological characteristics and antimicrobial activity. Interesting isolates were genetically identified at the species level. Two mixed culture starters composed of Lactiplantibacillus plantarum (FFNL146 and FFNL159) and Lactococcus lactis (FFNL1926 and FFNL2005) along with Leuconostoc pseudomesenteroides FFNL2374 were used in the production of Rayeb from camel milk, cow milk, and their mixture and stored for 14 days under refrigeration. Equally mixed camel and cow milk fermented with both starters had the best results of organoleptic attributes and physicochemical properties compared to samples made of camel milk. This is the first study to present two mixed starter cultures for Rayeb manufacturing. The success of these defined starter cultures will potentially enhance the safety and quality of the Rayeb industry in Egypt. |
| first_indexed | 2024-04-11T09:51:54Z |
| format | Article |
| id | doaj.art-829306c8e94948ecb6a38d3836c5cf8a |
| institution | Directory Open Access Journal |
| issn | 2770-2081 |
| language | English |
| last_indexed | 2024-04-11T09:51:54Z |
| publishDate | 2022-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj.art-829306c8e94948ecb6a38d3836c5cf8a2022-12-22T04:30:47ZengWileyFood Bioengineering2770-20812022-06-011215917010.1002/fbe2.12020Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milkRania Abozead0Ehab Kheadr1Nabil Safwat2Samir Salam3Nassra Dabour4Laboratory of Functional Foods and Nutraceuticals (FFNL), Dairy Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria EgyptLaboratory of Functional Foods and Nutraceuticals (FFNL), Dairy Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria EgyptLaboratory of Functional Foods and Nutraceuticals (FFNL), Dairy Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria EgyptLaboratory of Functional Foods and Nutraceuticals (FFNL), Dairy Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria EgyptLaboratory of Functional Foods and Nutraceuticals (FFNL), Dairy Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria EgyptAbstract Camel milk isolates of lactic acid bacteria were characterized to develop defined starter cultures that could be used for the production of standardized Egyptian Rayeb fermented milk. The isolates have shown a wide diversity of Technological characteristics and antimicrobial activity. Interesting isolates were genetically identified at the species level. Two mixed culture starters composed of Lactiplantibacillus plantarum (FFNL146 and FFNL159) and Lactococcus lactis (FFNL1926 and FFNL2005) along with Leuconostoc pseudomesenteroides FFNL2374 were used in the production of Rayeb from camel milk, cow milk, and their mixture and stored for 14 days under refrigeration. Equally mixed camel and cow milk fermented with both starters had the best results of organoleptic attributes and physicochemical properties compared to samples made of camel milk. This is the first study to present two mixed starter cultures for Rayeb manufacturing. The success of these defined starter cultures will potentially enhance the safety and quality of the Rayeb industry in Egypt.https://doi.org/10.1002/fbe2.12020antimicrobialcamel milklactic acid bacteriaphenotypic characteristicsRayeb |
| spellingShingle | Rania Abozead Ehab Kheadr Nabil Safwat Samir Salam Nassra Dabour Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk Food Bioengineering antimicrobial camel milk lactic acid bacteria phenotypic characteristics Rayeb |
| title | Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk |
| title_full | Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk |
| title_fullStr | Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk |
| title_full_unstemmed | Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk |
| title_short | Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk |
| title_sort | technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional rayeb made from camel s milk |
| topic | antimicrobial camel milk lactic acid bacteria phenotypic characteristics Rayeb |
| url | https://doi.org/10.1002/fbe2.12020 |
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