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Probiotic potential of lactic acid bacteria isolated from Kazakh fermented сamel milk (shubat) | ||
| Caspian Journal of Environmental Sciences | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 27 شهریور 1405 اصل مقاله (1.21 M) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2026.9929 | ||
| نویسندگان | ||
| Akkenzhe Omarova* 1؛ Assiya Serikbayeva2؛ Aigerim Tuganbay3؛ Talgat Ikombayev4؛ Gulmira Kassenova5؛ Sarzhan Sharipova6؛ Elena Kukhar1؛ Botagoz Kulzhanova7؛ Ak Niyet Orazbek8 | ||
| 1S.Seifullin Kazakh Agrotechnical Research University (KATRU), Astana, Kazakhstan | ||
| 2Kazakh National Agrarian Research University, Almaty, Kazakhstan | ||
| 3University of Helsinki, Helsinki, Finland | ||
| 4Astana IT University, Astana, Kazakhstan | ||
| 5Zhetysu State University named after I. Zhansugurov, Taldykorgan, Kazakhstan | ||
| 6Asfendiyarov Kazakh National Medical University (KazNMU), Kazakhstan | ||
| 7Research and Educational Center “Qazyna” LLP, Almaty, Kazakhstan | ||
| 8Almaty Branch of the Republican State Enterprise on the Right of Economic Management “Reference Center for Veterinary Medicine”, Kazakhstan | ||
| چکیده | ||
| Camel milk and its fermented derivatives have attracted increasing attention due to their nutritional value and functional potential. However, information regarding the functional properties of lactic acid bacteria (LAB) indigenous to traditional Kazakh fermented camel milk (shubat) remains limited. This study aimed to identify LAB strains isolated from camel milk using molecular approaches and to evaluate selected probiotic-associated and technological properties. Four LAB isolates were identified as belonging to Lactiplantibacillus plantarum and the Lacticaseibacillus casei/paracasei group. The strains demonstrated high acidification activity in milk and substantial lactic acid production. All isolates exhibited antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Bacillus cereus, with strains CM 4.2 and KAN SHNI 6 showing inhibition zones exceeding 40 mm. The isolates demonstrated variable cell surface-associated properties related to adhesion potential. Auto-aggregation increased during incubation, ranging from 51.84% to 79.06% after 24 h; however, no statistically significant differences were observed among strains. Co-aggregation with E. coli also increased over time, reaching 59–72% after 24 h. Strain CM 2A showed the highest cell surface hydrophobicity among the tested isolates (p < 0.05) and exhibited strong biofilm-forming ability under the evaluated conditions. Antibiotic susceptibility analysis revealed resistance patterns consistent with previously described species-specific characteristics, including reduced susceptibility to vancomycin and kanamycin. Differences in susceptibility to other clinically relevant antibiotics, including beta-lactams, macrolides, and tetracyclines, indicated strain-dependent variability. Overall, the investigated LAB strains isolated from camel milk demonstrated promising technological and functional properties for fermented dairy applications. Further genomic characterization and in vivo safety evaluations are required to confirm their suitability for probiotic use. | ||
| کلیدواژه‌ها | ||
| Camel milk؛ Shubat؛ Fermentation؛ LAB؛ Probiotics؛ Antimicrobial activity | ||
| مراجع | ||
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