Purpose: The aim of this work was to identify the microflora of fermented milks that have a role in the aroma, texture, and acidity. The therapeutic role can be explained by improvement of digestive properties and the biological activity linked to the antimicrobials properties.
Methods: This analysis was the first to produce proteomic data for milks from the above-mentioned animal species. The results of principal component analysis showed significant differences in proteomic patterns among camel, cow, and yak milk.
Results: Microflora of traditional fermented milk can be applied for organizing industrial production of traditional fermented products. Probiotic microflora was able to inhibit the growth of the Gram negative, tested bacteria, as shown by production of an inhibition zone.
Significance: This study highlighted the biodiversity of microflora available in fermented milk and can help us establish a starter kit with probiotic Lactic Acid Bacteria for activation of the fermentation process. Probiotic activities are, interestingly, able to prevent some bacterial adhesion and inhibit bacterial growth in the mouth (oral health prevention) and in the gastrointestinal tract (prevention of inflammation). Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions and may, ultimately, influence health.