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<p>Diet-related chronic diseases have intensified interest in functional foods such as camel milk and probiotic-fermented products. This study aimed to select probiotic starter cultures capable to boost the antioxidant and antibacterial properties of fermented camel milk as a functional alternative to bovine milk. Milk samples were fermented with five strains of <i>Pediococcus</i>, seven strains of <i>Enterococcus</i>, and through spontaneous fermentation as a control. Controlled fermentations showed higher functional capacities. Lactic acid bacteria (LAB) strains reduced milk pH by 1.37 units in camel milk and 1.11 units in bovine milk within 6&#xa0;h. They also improved DPPH radical scavenging activity (96.38% and 89.02% for camel and bovine milk, respectively) and inhibited the growth of <i>Bacillus subtilis</i> and <i>Escherichia coli</i>, with inhibition zones ranging from 11.00 to 19.00&#xa0;mm. Multivariate analysis selected <i>Pediococcus pentosaceus</i> (Pd24, Pd30 and Pd38), <i>Enterococcus faecium</i> (Ef2, Ef12 and Ef23), and <i>E</i>. <i>durans</i> Ed11 as optimal probiotic starter cultures for camel milk fermentation, while Pd24, Pd38 Ef12, Ef2, and Ed11 were most suitable for bovine milk. This study highlights the novel application of <i>P. pentosaceus</i> strains in producing functional fermented camel milk, offering promising opportunities for consumers looking for alternative health-promoting dairy products.</p>

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Boosting the functional properties of fermented camel and bovine milk: the impact of Pediococcus and Enterococcus strains on acidity, antioxidant and antibacterial capacities

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Siham Moussaid,
  • Outmane Bouhlal,
  • Soumia Ait Assou,
  • Fatima-Zahra Yassif,
  • Aouatif Benali,
  • Khadija Ounine,
  • El Haj El Maadoudi

摘要

Diet-related chronic diseases have intensified interest in functional foods such as camel milk and probiotic-fermented products. This study aimed to select probiotic starter cultures capable to boost the antioxidant and antibacterial properties of fermented camel milk as a functional alternative to bovine milk. Milk samples were fermented with five strains of Pediococcus, seven strains of Enterococcus, and through spontaneous fermentation as a control. Controlled fermentations showed higher functional capacities. Lactic acid bacteria (LAB) strains reduced milk pH by 1.37 units in camel milk and 1.11 units in bovine milk within 6 h. They also improved DPPH radical scavenging activity (96.38% and 89.02% for camel and bovine milk, respectively) and inhibited the growth of Bacillus subtilis and Escherichia coli, with inhibition zones ranging from 11.00 to 19.00 mm. Multivariate analysis selected Pediococcus pentosaceus (Pd24, Pd30 and Pd38), Enterococcus faecium (Ef2, Ef12 and Ef23), and E. durans Ed11 as optimal probiotic starter cultures for camel milk fermentation, while Pd24, Pd38 Ef12, Ef2, and Ed11 were most suitable for bovine milk. This study highlights the novel application of P. pentosaceus strains in producing functional fermented camel milk, offering promising opportunities for consumers looking for alternative health-promoting dairy products.