Isolation and functional characterization of Leuconostoc mesenteroides from camel milk with application in antioxidant-enhanced yogurt fermentation

This study established a systematic framework to isolate and functionally characterize lactic acid bacteria from camel milk collected in Western China, targeting strains exhibiting robust antioxidant properties. Among 199 isolates, Leuconostoc mesenteroides C8 exhibited high oxidative stress tolerance and superior antioxidant activity. Its incorporation into yogurt fermentation significantly improved product stability and antioxidant retention during 21-d storage, even under light and thermal stress. This dual-level validation-from functional screening to food system application-highlights C8's functional potential and positions camel milk-derived probiotics as valuable resources for developing antioxidant-enriched, value-added fermented dairy products.