Lactic Acid Bacteria from Algerian Dromedary Camel Milk: Diversity, Technological Applications, and Antimicrobial Insights

Background: Lactic acid bacteria (LAB) are central to the food and health sectors due to their capacity to enhance the safety, shelf-life, and functional properties of fermented foods, while also exerting probiotic effects that support immune function and gut health. This study aimed to isolate and characterize LAB from dromedary camel milk (DCM) collected in semi-arid regions of Algeria, a traditional yet underexplored matrix, eval-uating their technological features and antimicrobial potential. Methods: Thirty-one LAB strains were isolated from raw DCM samples. Species identification was performed using MALDI-TOF MS. Isolates were assessed for acidification kinetics, proteolytic, lipolytic, and amylolytic activities, production of exopolysaccharides (EPS) and acetoin, as well as an-timicrobial activity against common foodborne pathogens. Results: Four LAB species were identified, with Enterococcus italicus reported for the first time in this niche. All functional traits showed significant inter-strain variability (p < 0.0001). Three strains (BLC9, BLC12, BLC14) acidified milk rapidly to pH 4.6 within 12 hours. Proteolytic ac-tivity was present in 87.10% of isolates, while EPS and acetoin were produced by 29.03% and 48.39%, respectively. Most strains (74.19%) exhibited antimicrobial activity against at least one pathogen, with variable inhibition zones. Conclusion: Algerian dromedary camel milk represents a valuable reservoir of LAB strains with functional, antimicrobial, and potential probiotic attributes. These native strains hold promise for the development of additive-free fermented foods and natural biopreservation strategies, ultimately supporting human health and contributing to sustainable, culturally rooted dietary practices.