Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics

This research evaluated the impact of <i>Lactobacillus</i> starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a 21-day period at 4 °C. FCM was prepared with <i>Streptococcus thermophilus</i> and <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i> (control), as well as with three different <i>Lactobacillus</i> starter cultures individually: <i>Lacticaseibacillus rhamnosus</i>, <i>Lacticaseibacillus casei</i>, and <i>Lactiplantibacillus plantarum</i>, in co-cultures with <i>S. thermophilus</i> and <i>L. delbrueckii</i> subsp. <i>lactis</i>. The findings indicated that FCM with <i>L. rhamnosus</i> experienced the most significant pH decrease (<i>p</i> < 0.05) throughout the storage period. <i>L. plantarum</i>-FCM maintained the highest VCC (<i>p</i> < 0.05) compared with the other samples. Additionally, all three <i>Lactobacillus</i> strains showed significantly higher (<i>p</i> < 0.05) DPPH radical scavenging and FRAP compared with the control by the end of the storage. However, <i>L. casei</i> exhibited the greatest FIC activity. Among the samples, <i>L. plantarum</i> was rated highest in taste, flavor, and overall preference. In conclusion, the incorporation of these <i>Lactobacillus</i> strains into camel milk during fermentation improved bacterial viability, enhanced antioxidant properties, and boosted sensory qualities, especially for flavor and texture, positioning it as a promising functional food product.