Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt

Camel milk is a nutritionally valuable product containing beneficial microorganisms that can enhance product quality, safety, and potential health benefits. This study aimed to isolate and characterise Enterococcus faecium strains from raw camel milk and assess their potential in functional yoghurt production. Camel milk samples were collected from the Cholistan region of Bahawalpur and analysed for physicochemical properties. The average values recorded were pH 6.49, acidity 0.13%, fat 3.06%, protein 3.15%, and total solids 10.92%. Enterococcus strains were isolated using De Man-Rogosa-Sharpe (MRS) agar, confirmed through Gram staining and biochemical tests (catalase and oxidase) and identified by 16S rRNA gene Sanger sequencing. Three isolates showed 99% similarity and two showed 98% similarity to E. faecium. Incorporation of these strains into camel milk yoghurt improved the sensory properties, particularly flavour, texture, and overall acceptability. Panellists appreciated its smooth texture. These findings highlight the potential of camel milk-derived E. faecium as a valuable probiotic for developing functional dairy products with enhanced nutritional and health-promoting properties.

Dergi

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Yıl

2025

Cilt

60

Sayı

2

ISSN

0950-5423

eISSN

1365-2621

DOI

10.1093/ijfood/vvaf253

WoS UID

WOS:001645008000001