Camel Milk: A Potential Source of Therapeutic Lipolytic Lactic Acid Bacteria

Madhu Rathore*, Naveen Sharma, Ankita Sharma, Jashoda Kumari and Kanika Sharma

Microbial Research Laboratory, Department of Botany, University College of Science, M.L.S. University Udaipur - 313 001 India.

Corresponding Author E-mail: madhurathore25@gmail.com

ABSTRACT: Dairy products such as curd, cheese, butter, goat, buffalo, camel and cow milk were screened for lipolytic bacteria. Of the twelve isolates screened five were found to be lactic acid strains as they secrete true lipase, producing free fatty acids from tributyrin. On the basis of microscopic and biochemical characteristics these isolates were identified as Streptococcus (MRLa) and Streptococcus (MRLb), Lactobacillus (MRLc), Lactobacillus (MRLd), Lactobacillus (MRLe). Cell free extract prepared from stock culture of above mentioned strains was used as crude lipase prepration and free fatty acids released were determined titrimetrically. Among these strains MRLd showed maximum lipase activity followed by MRLe, both isolated from camel milk, and MRLc, MRLb and MRLa, all three isolated from cow‘s milk . Results indicate that camel milk can be used as a potential source of lipolytic bacteria that have therapeutic and commercial value.

KEYWORDS: Lactic acid bacteria; lipolytic activity; camel milk; free fatty acid; crude lipase

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