Production of inhibitory peptides for pathogenic bacteria from camel milk fermented by Lactobacillus casei

The aim of the research to the study of Lactobacillus casei ATCC 393 and changes in camel milk , Were inoculated camels pasteurized skim milk by 5% of starter and to follow developments in pH changes and the percentage of lactic acid and the concentration of peptides formed and calculate the preparation of starter bacteria in different periods of fermentation process (24,6,4,2,0 hour). The percentage of inhibition of pathogenic bacteria and then analysis of peptides were estimated using Reversed Phase High-Performance Liquid Chromatography)RP-HPLC), And then determine which fractions have the ability to inhibit pathogenic bacteria using the technique Nano- Electrospray Ionization- Quadrupoles- time-of-flight- Liquid chromatography- Mass spectrometry/Mass spectrometry )Nano-ESI-Q-TOF-LC-MS/MS) In the separation and purification of peptides. The type and sequence of amino acids in the peptides were identified. A number of peptides were obtained with special characteristics, such as the charge, the molecular weight and the degree of Hydrophobicity.

Keywords:

Iraq camel milk , RP-HPLC , Lactobacillus casei ATCC 393