Abstract Bad hygiene and lack of cooling facilities have resulted in spontaneously fermented African camel milk with high incidence of contaminants. Starter cultures promote food safety through fermentation control. Commercial cultures developed for bovine milk acidify poorly in camel milk and cultures optimised for camel milk with inhibitory effects against pathogens are therefore needed. Inhibition of multiple food related pathogens in raw and pasteurised camel milk during fermentation with four novel Lactococcus lactis strains was investigated. All pathogens alone in camel milk reached 8.0 log cfu mL−1. When the pathogens were cultivated with L. lactis MS22333 or MS22337 they were reduced between 0.9 and 6.0 log cfu mL−1. L. lactis MS22314 and MS22336 showed no antimicrobial activity. To our knowledge, we have for the first time demonstrated that some L. lactis strains isolated from camel milk can inhibit the growth of food related pathogens in both raw and pasteurised camel milk.

中文翻译：

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新型乳酸乳球菌菌株对生和巴氏杀菌骆驼奶中鼠伤寒沙门氏菌 DT12、大肠杆菌 O157:H7 VT- 和肺炎克雷伯菌的抗菌活性

摘要 卫生条件差和缺乏冷却设施导致自发发酵的非洲骆驼奶污染率高。发酵剂通过发酵控制促进食品安全。因此，为牛乳开发的商业培养物在骆驼奶中酸化很差，因此需要针对骆驼奶优化的培养物对病原体具有抑制作用。研究了四种新型乳酸乳球菌菌株在发酵过程中对生骆驼奶和巴氏杀菌骆驼奶中多种食品相关病原体的抑制作用。骆驼奶中的所有病原体单独达到 8.0 log cfu mL-1。当病原体与乳酸乳球菌 MS22333 或 MS22337 一起培养时，它们减少了 0.9 到 6.0 log cfu mL-1。L.lactis MS22314 和 MS22336 没有表现出抗微生物活性。据我们所知，