The Main Features and Microbiota Diversity of Fermented Camel Milk
2024
Bilal, Zauresh | Akhmetsadykova, Shynar | Baubekova, Almagul | Tormo, Helene | Faye, Bernard | Konuspayeva, Gaukhar | Al-Farabi Kazakh National University [Almaty] (KazNU) | Antigen Co. Ltd., Almaty Region, 4 Azerbayev Str., Almaty 040905, Kazakhstan | Ecole d'Ingénieurs de Purpan (INP - PURPAN) ; Institut National Polytechnique (Toulouse) (Toulouse INP) ; Université de Toulouse (UT)-Université de Toulouse (UT) | Systèmes d'élevage méditerranéens et tropicaux (UMR SELMET) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | Département Environnements et Sociétés (Cirad-ES) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Antigen LLP | Government of the Republic of Kazakhstan Ministry of Science & Higher Education of the Republic of Kazakhstan Science Committee of the Ministry of Science & Higher Education of the Republic of Kazakhstan AP13068256
International audience
Afficher plus [+] Moins [-]anglais. 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.
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