article · Frontiers in Nutrition

Camel milk Lactococcus lactis subsp. cremoris: a biocontrol agent against Staphylococcus aureus for fresh beef biopreservation

Bilal Latreche
Irene Giordano
Esma Bendjama
Mohammed Messaoudi
Ibtissem Sanah
Maria D’Elia
Jean-Marc Rolain
Lotfi Loucif
Luca Rastrelli
Nabila Brahamia
Fairouz Djeghim
Samira Becila

2026Open accessUniversity Frères Mentouri Constantine 1

Abstract

These findings highlight the potential of camel-derived LAB as natural protective cultures for meat biopreservation, reducing spoilage and enhancing microbial safety. Further studies should explore their effects on sensory attributes and integration with packaging technologies.

Research topics

Animal Diversity and Health Studies
Probiotics and Fermented Foods
Milk Quality and Mastitis in Dairy Cows

Sustainable Development Goals

Zero Hunger

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DOI: 10.3389/fnut.2025.1683200

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