Lactic Acid Bacteria (LAB) play a critical role in food bio-preservation due to their ability to produce antimicrobial compounds such as lactic acid, bacteriocins, and hydrogen peroxide. This study focuses on the isolation and characterization of LAB from camels’ meat sourced from the Argan region, an area known for its unique ecological and microbial diversity. Being highly perishable, this meat provides an ideal substrate for the growth of both beneficial and spoilage microorganisms, making it a suitable candidate for investigating the potential of LAB in extending food shelf life.

LAB strains were isolated using MRS agar and GM17 agar under anaerobic conditions. Morphological and biochemical tests were employed to identify the dominant LAB species. Among 2304 isolated strains, 115 exhibited significant antimicrobial activity against at least one of the tested foodborne pathogens: Salmonella enterica Enteritidis CECT4396, Staphylococcus aureus ArFMSA019, and Listeria monocytogenes CECT935. The inhibition zones ranged from 12 to 25 mm in diameter, with 15% of the active strains showing broad-spectrum antimicrobial activity against all three pathogens. Key metabolites—including lactic acid and bacteriocins, which were extracted using centrifugation—were tested, confirming their activity against the aforementioned pathogenic microorganisms.

The findings suggest that LAB strains isolated from camels’ meat in the Souss Massa region possess unique adaptive traits, likely influenced by the area's distinct environmental conditions. These LAB strains hold promise as natural biopreservatives in meat products, contributing to improve shelf life, food safety, and reduce reliance on synthetic preservatives. Further studies are recommended to evaluate their application in real-world food systems and assess their compatibility with traditional preservation methods.