Lakhasly

Chal is a kind of fermented camel milk and a candidate for usage as a functional food.Beneficial health effects of these peptides include immunomodulatory activities, antioxidative activities , antimicrobial , opioid mineral binding , and ACE inhib- itory activities .Chal is typically prepared by fermentation of camel milk, by adding the previously fermented acidic milk as inoculums, in earthenware jug for 1 or 2 days depending on the season of the production in Iran.The antioxidant properties demonstrated in fermented bovine and camel milk suggest that beside their nutritional value, they are also potential candidates for functional and novel foods to improve health through nutrition .Therefore, the aim of this study was to isolate wild strains of LAB from Chal and compare their antioxidant activities during the fermentation of camel and bovine milk to produce new functional foods.Accordingly, using lactic acid bacteria (LAB) strains to improve fermentation under controlled conditions is an important step in producing camel fermented milk .

Chal is a kind of fermented camel milk and a candidate for usage as a functional food. It is traditionally produced using spontaneous fermentation in Turkman Sahra, Golestan province, Iran. Chal and Chal-like products are known under different names in other countries such as Shubat in Kazakhstan and Turkmenistan in central Asia. Chal is typically prepared by fermentation of camel milk, by adding the previously fermented acidic milk as inoculums, in earthenware jug for 1 or 2 days depending on the season of the production in Iran. Local producers use spontaneous fermentation of milk that results in variable product quality. Accordingly, using lactic acid bacteria (LAB) strains to improve fermentation under controlled conditions is an important step in producing camel fermented milk .

Milk proteins are considered as the most important source of a broad range of biologically active compounds . Bioactive peptides with various activities can be generated during milk fermentation with LAB . The antioxidant properties demonstrated in fermented bovine and camel milk suggest that beside their nutritional value, they are also potential candidates for functional and novel foods to improve health through nutrition . A broad range of natural bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk, and cheese . Beneficial health effects of these peptides include immunomodulatory activities, antioxidative activities , antimicrobial , opioid mineral binding , and ACE inhib- itory activities . Radical scavenging is the main mechanism by which antioxidants act in foods. Recently, Moslehishad et al. demonstrated that fermentation of camel milk with single strains of LAB generated antioxidant activity in the whey fractions. On the other side, it is well documented that bovine milk fermented with proteolytic strains of LAB contains health-promoting bioactive peptides . In the literature, there is not enough information about bacterial flora and functional properties of the Iranian traditional fermented camel milk (Chal). Therefore, the aim of this study was to isolate wild strains of LAB from Chal and compare their antioxidant activities during the fermentation of camel and bovine milk to produce new functional foods.