THE EFFECT OF CAMEL MILK WHEY PROTEINS ON LACTIC ACID BACTERIA ISOLATED FROM CAMEL AND COW MILKS IN EGYPT: A COMPARATIVE STUDY.

Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances that found naturally in camel milk or derived by lactic acid bacteria .This study was carried out to evaluate the effect of camel\'s milk whey on lactic acid bacteria (LAB) isolated from cows\' and camels\' milk. Fifty-eight lactic acid bacteria species (41, 17 isolates were obtained from camel milk and cow milk respectively) were isolated from 14 camel\'s milk samples and 5 samples of raw cow\'s milk and 2 samples of zabady were collected from different regions in Egypt and Sudan, followed by pre-identification using phenotypic and genotypic methods using rep-PCR techniques. Then All LAB strains isolated from both camel\'s and cow\'s milk were examined to grow at constant concentration of whey camel\'s milk and its ability to grow was determined as optical density during 24 hours. Based on phenotypic and genotypic identification, Lactobacilli isolates were identified as: Lb rhamnosus (8.6%), Lb.fermentum (10.3%), Lb.acidophilus (8.6%), Lb. delbrueckii subsp. lactis( 7%), Lb.plantarum (13.8%). Among cocci isolates, Lc. lactis subsp.lactis were 13.8%, Lc.garvieae were 1.7%, Lc. lactis subsp. cremoris were 1.7%, Enterococcus faecium were 27.6% and Streptococcus thermophilus were 5.2%. Whereas, 1.7% of isolates were identified as Bidobacterium animalis. All LAB that isolated from camel?s milk showed a good ability to grow at the concentration of whey 20% compared with those isolated from cow?s milk