EC Nutrition

Lactic acid bacteria are the most important group of microorganisms in milk and most dairy products and are generally known as GRASS substances. Lactic acid-producing bacteria include Lactobacillus, Bifidobacterium, Enterococcus, Streptococcus, and Bacillus. Lactic acid bacteria in raw and fermented camel milk included Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Lactobacillus casei, Lactobacillus kefir, and Lactococcus lacticus. This microbial flora may have antitumor activity, lowering serum cholesterol, reducing and treating lactose intolerance, stimulating the immune system, and stabilizing the microbial flora of the gastrointestinal. Also, they have a positive effect on intestinal microbial balance and overall body health. Lactobacillus strains strengthen the intestinal mucosal barrier, which maintains and promotes immunity, reduces the movement of bacteria through the intestinal mucosa, and also reduces the rate of inflammatory bowel disease and irritable bowel syndrome. Starter media containing lactic acid bacteria can produce weak organic acids, diacetyl, ethanol, hydrogen peroxide, and antimicrobial peptides such as bacteriocins, which inhibit foodborne pathogens and bacterial spoilage. Lactic acid bacteria are the most important group of microorganisms in milk and most dairy products improve the immune system, prevent the growth of pathogenic bacteria, and promote health.

 Keywords: Lactic Acid Bacteria; Camel Milk; Health

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