Study of Lactic Acid Bacteria from Iranian Camel Milk

Study of Lactic Acid Bacteria from Iranian Camel Milk
Mohammad Abootaleb,^1,* Narjes Mohammadi Bandari,² Nazila Arbab Soleimani,³
1. Department of Biology, Qom Branch, Islamic Azad University, Qom, Iran
2. Department of Biology, Qom Branch, Islamic Azad University, Qom, Iran.
3. Department of Biology, Damghan Branch, Islamic Azad University, Damghan, Iran
Introduction: Camel milk is the most important of dairy foods. It contains amino acids, vitamins, probiotics properties, and a potential source for isolation of probiotic Lactobacillus strains. This study is aimed to identify and isolate the bacteria special Lactic Acid Bacteria in the camel milk based on the molecule methods.
Methods: All samples were collected from camel milk in the Semnan province of Iran. Initially, they were cultivated in MRS Agar. Plates were incubated by 37 °C for 48 hours. Bacteria identification was done according to interior transcription of the area 16 SrRNA. The products of PCR were successfully determined and were analyzed. Finally, a phylogenetic tree was constructed by using Clustal Omega.
Results: The observed bacteria were gram-positive, catalase-negative rods or cocci and vancomycin-resistant. Following that they identified as E. gallinarum and E. casseliflavus by analytical results ribosomal DNA sequencing with 100% similarity. Also, a phylogenetic tree is proven the species relatedness of the Enterococcus spp.
Conclusion: These findings showed that supporting 16S rRNA sequences is a reasonable technique for identifying Lactobacillus strains. Also, isolated bacteria are a strong candidate for using in food and pharmaceutical industry.
Keywords: E.casseliflavus, E.gallinarum, Enterococcus, Probiotic, 16s rRNA