biostudies-literatureZhao LNational Key R & D Program of Chinathe Research and Application of Camel's Milk Functional Product Development and Production and Processing Technologythe Foreign Cooperation Project of Fujian Provincial Department of Science and Technology3042https://www.ebi.ac.uk/biostudies/studies/S-EPMC12428353biostudies-literatureUnknown14(17)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 tFoods (Basel, Switzerland)Improvement of Quality of Sour Camel Milk by Extract of <i>Sparassis crispa</i>: Physicochemical Properties, Sensory Quality and Metabolic Changes.PMC124283532021I0008NLJT-TRZX-2023-0012023YFD1600503Liu XMa RZhao LWang RZhu LHuang XLiu BZhang LWang JWu XfalseImprovement of Quality of Sour Camel Milk by Extract of <i>Sparassis crispa</i>: Physicochemical Properties, Sensory Quality and Metabolic Changes.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 t2025-01-01T00:00:00Z2025 Aug2026-05-26T20:01:29.108Z2026-05-26T03:06:35.305ZS-EPMC124283534094115810.3390/foods14173042