Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk.

ABSTRACT: Lactic acid bacteria (LAB) are the dominant and advantageous microorganisms of raw and fermented camel milk; these bacteria have the potential to develop functional camel-milk-derived products and can be used in dairy technology. This article presents data on the diversity of LAB, isolated from raw and fermented camel milk. In total, from two samples of raw camel milk and one sample of fermented camel milk, seventeen isolates of LAB were isolated. The data of genetic identification of strains, which was performed through analysis of the 16S rRNA gene sequence, is presented. According to this data, the prevailing number of LAB belong to the Lactobacillus genus - 53%. Following species of Lactobacillus bacteria were determined - fermentum, casei, curizae, oryzae, brevis, plantarum,

SUBMITTER: Nagyzbekkyzy E 

PROVIDER: S-EPMC7352067 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature