{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhao L"],"funding":["National Key R & D Program of China","the Research and Application of Camel's Milk Functional Product Development and Production and Processing Technology","the Foreign Cooperation Project of Fujian Provincial Department of Science and Technology"],"pagination":["3042"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12428353"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(17)"],"pubmed_abstract":["Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. <i>Sparassis crispa</i>, 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 <i>Sparassis crispa</i> on the quality of sour camel milk. The results indicated that Component I was the most effective <i>Sparassis crispa</i> 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"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Improvement of Quality of Sour Camel Milk by Extract of &lt;i&gt;Sparassis crispa&lt;/i&gt;: Physicochemical Properties, Sensory Quality and Metabolic Changes."],"pmcid":["PMC12428353"],"funding_grant_id":["2021I0008","NLJT-TRZX-2023-001","2023YFD1600503"],"pubmed_authors":["Liu X","Ma R","Zhao L","Wang R","Zhu L","Huang X","Liu B","Zhang L","Wang J","Wu X"],"additional_accession":[]},"is_claimable":false,"name":"Improvement of Quality of Sour Camel Milk by Extract of &lt;i&gt;Sparassis crispa&lt;/i&gt;: Physicochemical Properties, Sensory Quality and Metabolic Changes.","description":"Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. <i>Sparassis crispa</i>, 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 <i>Sparassis crispa</i> on the quality of sour camel milk. The results indicated that Component I was the most effective <i>Sparassis crispa</i> 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","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Aug","modification":"2026-05-26T20:01:29.108Z","creation":"2026-05-26T03:06:35.305Z"},"accession":"S-EPMC12428353","cross_references":{"pubmed":["40941158"],"doi":["10.3390/foods14173042"]}}