Improvement of Quality of Sour Camel Milk by Extract of <i>Sparassis crispa</i>: Physicochemical Properties, Sensory Quality and Metabolic Changes.

ABSTRACT: Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. Sparassis crispa, due to its antioxidant and antibacterial properties, shows potential in improving food quality. This study aimed to investigate the effects of different active components of Sparassis crispa on the quality of sour camel milk. The results indicated that Component I was the most effective Sparassis crispa component in enhancing the quality of sour camel milk. The components of Component I were identified as LysoPC(0_0_18_2(9Z,12Z)), LysoPC(18_1(11Z)_0_0), and N-(2-hydroxymethyl-3-chloro-4-hydroxyphenyl) anthranilic acid, among others. It increased the total viable count of lactic acid bacteria (LAB) and water-holding capacity (WHC) while improving t

SUBMITTER: Zhao L 

PROVIDER: S-EPMC12428353 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature