Document Type : Original Article


1 Department of Microbiology, Faculty of Basic Sciences, Islamic Azad University, Qom Branch, Qom, Iran

2 Department of Biology, Damghan Branch, Islamic Azad University, Damghan, Iran.



Camel milk is the most important of dairy foods. Its contains amino acids, vitamins, probiotics properties and a potential source for isolation of probiotic Lactobacillus strains. This study is aimed to identify and isolate the bacteria special Lactic Acid Bacteria in the camel milk based on the molecule methods.
All samples were collected from camel milk in Semnan province of Iran. Initially, they were cultivated in MRS Agar. Plates were incubated by 37 °C for 48 hours. Bacteria identification was done according to interior transcription of the area 16 SrRNA. The products of PCR were successfully determined and were analyzed. Finally, a phylogenetic tree was constructed by using Clustal Omega.
The observed bacteria were gram-positive, catalase-negative rods or cocci and vancomycin-resistant. Following that they identified as E. gallinarum and E. casseliflavus by analytical results ribosomal DNA sequencing with 100% similarity. Also, a phylogenetic tree is proven the species relatedness of the Enterococcus spp.
These findings showed that supporting 16S rRNA sequences is a reasonable technique for identifying Lactobacillus strains. Also, isolated bacteria are a strong candidate for using in food and pharmaceutical industry.


Abera, T, Legesse, Y, Mummed, B, Urga, B. (2016). Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state. BMC Res. Notes, 9:285-290.
Andrighetto, C, Knijff, EDO, Lombardi, A, Torriani, S, Vancanneyt, M, Kersters, K, Swings, J, Dellaglio, F. (2001). Phenotypic and genetic diversity of enterococci isolated from Italian cheeses. J. Dairy Res., 68:303-316.
Araya, M, Davidovich, G, Arias, ML, Chaves, C. (2005). Identification of Enterococcus spp. isolated from raw milk samples coming from the metropolitan area of Costa Rica and evaluation of its antibiotic sensibility pattern. Arch. Latinoam Nutr., 55:161-166.
Arizcun, C, Barcina, Y, Torre, P. (1997). Identification and characterization of the proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazabal cheese. Int. J. Food Microbiol., 38:17-24.
Ashmaig, A, Hasan, A, El Gaali, E. (2009). Identification of lactic acid bacteria isolated from traditional Sudanese fermented camels milk (Gariss). Afr. J. Microbiol. Res., 3:451-457.
Davati, N, Yazdi, FT, Zibaee, S, Shahidi, F, Edalatian, MR. (2015). Study of lactic acid bacteria community from raw milk of Iranian one-humped camel and evaluation of their probiotic properties. Jundishapur J. Microbiol., 8:1-6.
Fracalanzza, SAP, Scheidegger, EMD, Santos, PFD, Leite, PC, Teixeira, LM. (2007). Antimicrobial resistance profiles of enterococci isolated from poultry meat and pasteurized milk in Rio de Janeiro, Brazil. Mem. Inst. Oswaldo. Cruz., 102:853-859.
Gelsomino, R, Vancanneyt, M, Cogan, TM, Condon, S, Swings, J (2002) Source of enterococci in a farmhouse raw-milk cheese. Appl. Environ. Microbiol., 68:3560-3565.
Gutierrez-Cortes, C, Suarez, H, Buitrago, G, Díaz-Moreno, C. (2017). Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk. Agronomía Colomb., 35:357-364.
Hamzah, AM, Kadim, HK. (2018). Isolation and identification of Enterococcus faecalis from cow milk samples and a vaginal swab from a human. J. Entomol. Zoology Stud., 6:218-222.
Kayser, FH. (2003). Safety aspects of enterococci from the medical point of view. Int. J. Food Microbial., 88:255-262.
Kim, S, Covington, A, Pamer, EG. (2017). The intestinal microbiota: antibiotics, colonization resistance, and enteric pathogens. Immunolog. Rev., 279:90-105.
Liu, W, Pang, H, Zhang, H, Cai, Y. (2014). Biodiversity of lactic acid bacteria. Lactic Acid Bacteria, p 103-203.
Markowiak, P, Śliżewska, K. (2017). Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 9:1021.
Naceur, B, Boudjemâa, BM. (2016). Antibiotic resistance of enterococci isolated from raw camel milk in the South West of Algeria. Afr. J. Microbiol. Res., 10:420-427.
Saranraj, P, Naidu, MA, Sivasakthivelan, P. (2013). Lactic acid bacteria and its antimicrobial properties: a review. Int. J. Pharmaceut. Biolog. Arch., 4:1124-1133.
Suzzi, G, Caruso, M, Gadini, F, Lombardi, A, Vannini, L, Guerzoni, ME, Andrighetto, C, Lanorte, MT. (2000). A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino). J. Appl. Microbiol., 89:267-274.
Torkar, KG, Teger, SG. (2008). The microbiological quality of raw milk after introducing the two day’s milk collecting system. Acta Agricult. Sloven., 92:61-74.
Verraes, C, Claeys, W, Cardoen, S, Daube, G, De Zutter, L, Imberechts, H, Dierick, K, Herman, L. (2014). A review of the microbiological hazards of raw milk from animal species other than cows. Internat. Dairy J., 39:121-130.
Yerlikaya, O. (2014). Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks. Food Sci. Technol., 34:221-229.
Zhong, Z, Zhang, W, Song, Y, Liu, W, Xu, H, Xi, X, Menghe, B, Zhang, H, Sun, Z. (2017). Comparative genomic analysis of the genus Enterococcus. Microbiol. Res., 196:95-105.