Lactic acid bacteria biodiversity in raw and fermented camel milk

Akhmetsadykova, Sh.

doi:10.14303/ajfst.2015.026

Cited by 8 publications

(3 citation statements)

References 27 publications

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“…L. helveticus existed in sour camel milk samples from both regions, could regulate the structure of gut microbes and promote the host’s health. L. kefiri , which had good probiotic potential and was isolated from camel milk in Kazakhstan, could adjust gut microbiota, fight cancer, and inhibit harmful bacteria and alleviate Toxins, and so on(23–26). A beneficial bacterium Akkermansia was also found in camel feces.…”

Section: Discussionmentioning

confidence: 99%

Camel milk affects serum metabolites by modulating the intestinal microflora

Yue,

Zhang,

Wang

et al. 2023

Preprint

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Gut microbes play a vital role in human health and are influenced by numerous factors including diet, genetics, and environment. (Fermented) Camel milk, which is abundant in nutrients and lacks allergenic proteins, has been consumed for its edible and medicinal properties for centuries. Research on camel milk’s impact on gut microbiota and host metabolism is still limited. The results found that sour camel milk contained various beneficial bacteria such asLactobacillus helveticus, Acinetobacter lwoffii, Eubacterium coprostanoligenesgroup, Lachnospiraceae, which could be transported to the recipient’s intestines by diet. This study specified that the transportation of microbiome happened both intra- and inter-species and played a principal role in the formation of progeny gut microflora. An investigation on type 2 diabetic rats revealed that the composition of gut microflora and serum metabolites of those fed with high-dose camel whey was closer to that of the normal.Eubacterium limnetica, which can reduce the risk of diseases by producing MtcB protein, was found in the gut microflora of the ones taking camel milk. These results evidenced the high potential of camel milk as a functional food.

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Section: Discussionmentioning

confidence: 99%

Camel milk affects serum metabolites by modulating the intestinal microflora

Yue,

Zhang,

Wang

et al. 2023

Preprint

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“…lactis, and Lc. mesenteroides) and yeasts/molds (Kazakhstania unispora, Saccharomyces cerervisiae, and Kluyvermyces marxianus) were identified in dromedary and Bactrian milks [89,90]. In Bactrian milk collected in China [91], 72 strains of lactic bacteria were isolated including Lb.…”

Section: Nonpathogenic Microflora In Raw Milkmentioning

confidence: 99%

Recent Advances in Camel Milk Processing

Konuspayeva

Faye

2021

Animals

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Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

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“…Furthermore, camel milk and the microorganisms present in shubat are essential contributors to the sensory attributes, such as flavor, texture, and acidity, of these beverages. They also have therapeutic effects on digestion and antimicrobial properties [3]. Koumiss, a fermented drink derived from mare's milk, has been recognized as a potential source of probiotics.…”

Section: Introductionmentioning

confidence: 99%

Study of the effect of probiotics on the shelf life of chilled broiler meat

Begdildayeva,

Akhmetsadykova,

Nurgazina

et al. 2023

jour

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Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.

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Lactic acid bacteria biodiversity in raw and fermented camel milk

Cited by 8 publications

References 27 publications

Camel milk affects serum metabolites by modulating the intestinal microflora

Camel milk affects serum metabolites by modulating the intestinal microflora

Recent Advances in Camel Milk Processing

Study of the effect of probiotics on the shelf life of chilled broiler meat

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