Technological Aptitude and safety of Enterococus faecium Bioactive Strains Isolated from south Algerian Camel Milk


  • Mahmoudi Fatima
  • Arici Muhammet



Twenty strains of Enterococcus faecium were isolated from raw camel milk (Camelus dromedarius) These bacteria are classified as lactic acid bacteria. After isolating Enterococci from milk of camel, we selected three strains and identificated by phenotypic characteristic and FTIR analysis. In vitro studies have shown that the strains of Enterococcus faecium selected have a remark-able probiotic characteristic, and they can survive at low pH (2 and 4). The strains were able to survive at pH 3 in the presence of 3mg/mL pepsin, and able to produce dextran, the strains have a proteolytic activity (degradation of milk casein). These conditions (temperature, pH, concentration of salt, etc.), are ideal for the growth and proliferation of enterococci. This study sought to identify the species and describe the antimicrobial resistance fea-tures of Enterococci isolated from camel milk. The antimicrobial activity was investigated by isolating strains from camel milk of south Algeria and testing them against certain microorganism strains such as Staphylococcus aureus and Escherichia coli, Pseudomonas aeroginosa, Candida albicans, Aspergillus brasiliensis, and Alternaria. We concluded that these strains have a techno-logical efficiency and have potential for use as new probiotic starters.






Research Articles