The Main Features and Microbiota Diversity of Fermented Camel Milk - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Foods Year : 2024

The Main Features and Microbiota Diversity of Fermented Camel Milk

Abstract

Fermented camel milk, named shubat in Central Asia, is historically and culturally important because it is mainly consumed by Kazakh people who live not only in Kazakhstan but also in close neighboring countries. However, despite its cultural and dietetic significance for this local population, research on its composition and processing technology and the richness of its microflora is relatively scarce. The present review of this product, which is an important beverage in the Kazakh culture, provides up-to-date information regarding its main components and their variability according to different factors, surveys recent changes in the processing technologies for making it using modern techniques, and explores the biodiversity of its microflora. It was reported that the protein, vitamin C, and calcium contents in shubat vary between 1.19 and 5.63%, 28 and 417 mg L−1, and 1.03 and 1.88 g L−1. The lactose content totally disappears. Shubat contains a complex microbial consortium that contributes to its strong reputation for health benefits, but a scientific demonstration of these claims has only been partially achieved.
Fichier principal
Vignette du fichier
foods-13-01985-v2.pdf (316.03 Ko) Télécharger le fichier
Origin Publisher files allowed on an open archive
Licence

Dates and versions

hal-04675646 , version 1 (22-08-2024)

Licence

Identifiers

Cite

Zauresh Bilal, Shynar Akhmetsadykova, Almagul Baubekova, Helene Tormo, Bernard Faye, et al.. The Main Features and Microbiota Diversity of Fermented Camel Milk. Foods, 2024, 13 (13), pp.1985. ⟨10.3390/foods13131985⟩. ⟨hal-04675646⟩
0 View
0 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More