The raw milk is a highly nutritious product. Its production must be severely controlled because of the potential risks it may pose to human health during fermentation. The aim of this study is to evaluate the effect of spontaneous fermentation on the microbiological quality of camel milk. The samples of camel milk collected in the region of Ghardaa, Algeria, are analyzed during fermentation (T0 hour up to 120 hours) in room temperature of 30 C. The fermentation process showed that the pH value decreased slowly; From 6.53 at T0 to 3.85 after 120 hours. Conversely, the value of Dornic acidity increased rapidly (from 18D to 105 D). Enumeration of mesophilic aerobic bacteria (MAB), total coliforms (TC), thermotolerant coliforms (TTC) and enterobacteriaceae revealed the initial values of 4.79, 3.19, 2.68 and 2.78 Log10ufc/ml respectively. These values are amplified during the 48 hours of fermentation and then decline rapidly to values lower than the initial values except for the TMAB (6.53, 2.36, 1.36, 2.57 Log10 ufc/ml respectively). On the other hand, the initial values of Staphylococcus aureus and sulfite-reducing clostridia (SRC) are low (1.48 and 0.60 Log10 ufc/ml respectively). The lactic flora represented by the mesophilic lactic acid bacteria (MLAB) and thermophilic lactic acid bacteria (TLAB) as well as the lactobacillus (LACB) have a considerable initial charge (4.49, 4.13 and 3.83 Log10 ufc/ml respectively) and increase during fermentation and reaching high values after 120 hours (7.16, 7.57, 8.06 Log10 ufc/ml). These results indicate that the fermentation of camel milk inhibits the contamination flora by the development of the lactic flora.

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