African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12291

Full Length Research Paper

Biochemical changes occurring during fermentation of camel milk by selected bacterial starter cultures

Magdi, A. Osman,1 Ibrahim, E. Abdel Rahman*2 and Hamid, A. Dirar3
1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud university, P.O. Box 2460 Riyadh, 11451, Saudi Arabia. 2Inspection Diagnostic Analysis and Consultancy Laboratories, Pathology Department, Riyadh , P. O. Box. 7133, Al-Kharj 11942, Kingdom of Saudi Arabia. 3Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314, Shambat, Sudan.
Email: [email protected]

  •  Accepted: 25 June 2010
  •  Published: 25 October 2010


The biochemical changes in amino acids, water soluble vitamins, soluble sugars and organic acids occurring during fermentation (at 43°C for 6 h) of camel milk inoculated with Streptococcus thermophilus 37, Lactobacillus delbrueckii sub sp. bulgaricus CH2, Lactococcus lactis, Lactobacillus acidophilus and mixed yogurt culture (S. thermophilus and L. bulgaricus 1:1) were studied. Amino acids analysis revealed slight insignificant increase in alanine, leucine, histidine, lysine and argninie, while valine, methionine and tyrosine were slightly decreased. The fermentation process significantly decreased vitamin C contents, while it had no significant effect on riboflavin and thiamine content. Single as well as mixed culture fermentation resulted in decrease in lactose concentration with parallel increase in glucose and galactose. Organic acids analysis revealed the presence of lactic acid, formic acid and acetic acid, with yogurt culture showing the highest concentration of lactic acid, formic acid and acetic acid, while L. lactis showed lowest concentration.


Key words: Camel milk, fermentation, amino acids, organic acids, vitamins, sugars.