Author/Authors :
Fguiri, Imen Laboratory of livestock and Wild Life Institute of Arid lands (IRA Medenine), Tunisia , Ziadi, Manel Laboratory of Microbial Technology and Ecology (LETMi) - National Institute of Applied Sciences and Technology (INSAT), Tunisia. , Sboui, Amel Laboratory of Microbial Technology and Ecology (LETMi) - National Institute of Applied Sciences and Technology (INSAT), Tunisia. , Ayeb, Naziha Laboratory of Microbial Technology and Ecology (LETMi) - National Institute of Applied Sciences and Technology (INSAT), Tunisia. , Atigui, Moufida Laboratory of Microbial Technology and Ecology (LETMi) - National Institute of Applied Sciences and Technology (INSAT), Tunisia. , Arroum, Samira Laboratory of Microbial Technology and Ecology (LETMi) - National Institute of Applied Sciences and Technology (INSAT), Tunisia. , Khorchani, Touhami Laboratory of Microbial Technology and Ecology (LETMi) - National Institute of Applied Sciences and Technology (INSAT), Tunisia.
Abstract :
This study was conducted to assess the physicochemical and microbiological status of camel milk
from different production systems (intensive, semi-intensive, extensive) and to monitor its quality
during the different stages of lactation. Lactic Acid Bacteria (LAB) was also isolated and identified
from milk samples from the different production systems and at different stages of lactation. Although
the physicochemical characteristics of milk from the different production systems were not
statistically different except for fat and proteins, the microbiological analysis revealed significant
differences in total counts of mesophilic bacteria, yeast and molds and total coliforms. The differences
in physicochemical and microbiological characteristics between lactation stages was significant. The
diversity of LAB was also affected by these two parameters.
Keywords :
camel milk , production system , lactation stage , lactic acid bacteria
