Antibacterial Activity of Fermented Camel Milk Using Two Lactic Acid Bacteria

Fifteen camel milk samples were collected from Babylon and Karbala cities during the period from September to December / 2012. These samples were inoculated by two lactic acid bacterial species : Lactobacillus delbrukii subsp. Bulgaricus and S.thermophilus either individually or by mixed culture. The chemical properties of camel milk were tested .Then the antibacterial activity against three pathogenic bacteria :pseudomonas aeruginosa , Escherichia coli and staphylococcus aureus were evaluated .The results exhibited high activity of the fermented milk towards these bacteria. The species L.bulgaricus was the more active when give growth inhibition zone diameter 30.1 mm compared with 27.2 mm of S.thermophilus against P.aeruginosa .But this potential was increased with mixed culture to achieve 32.4mm .In addition to increasing of proteolytic activity due to optical density measurement at 340 nm .