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

• Main Authors: Elvira Nagyzbekkyzy, Dinara Sembayeva, Ainur Sarsenova, Nurlan Mansurov, Altyn Moldabayeva, Nazira Moldagulova
• Format: Article
• Language: English
• Published: Elsevier 2020-08-01
• Series: Data in Brief
• Subjects: Lactic acid bacteria; Camel milky; Fermented camel milk; Diversity
• Online Access: http://www.sciencedirect.com/science/article/pii/S2352340920308507

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, rhamnosus, paracasei. The next prevailing number of lactic acid bacteria belong to the Pediococcus genus – 23%, represented by acidilactici and pentosaceus species. Lactic acid bacteria of Weissella and Enterococcus genera comprised 12% each from total abundance. These results can be used for a further selection of potential starter cultures for functional camel-milk-derived products.