The main features and microbiota diversity of fermented camel milk

Bilal Zauresh, Akhmetsadykova Shynar, Baubekova Almagul, Tormo Helene, Faye Bernard, Konuspayeva Gaukhar. 2024. The main features and microbiota diversity of fermented camel milk. Foods, 13 (13):1985, 16 p.

Résumé : 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 mgL−1, and 1.03 and 1.88 gL−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.

Mots-clés Agrovoc : lait de chamelle, lait fermenté, flore microbienne, bactérie lactique, valeur nutritive, composition des aliments, teneur en vitamines, composition chimique, fermentation, chameau

Mots-clés géographiques Agrovoc : Kazakhstan

Mots-clés libres : Shubat, Kazakhstan, Camel milk, Fermentation, Microbiota

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Bilal Zauresh, Al-Farabi Kazakh National University (KAZ)
• Akhmetsadykova Shynar, Kazakh Research Institute for Livestock and Fodder Production (KAZ)
• Baubekova Almagul, Al-Farabi Kazakh National University (KAZ)
• Tormo Helene, Ecole d'ingénieurs de Purpan (FRA)
• Faye Bernard, CIRAD-ES-UMR SELMET (FRA)
• Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/609778/)

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