Identification of yeast species involved in fermentation of the Kazakh camel dairy product–shubat
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Nadtochii, L.
Orazov, A.
Kuznetsova, L.
Pinaev, A.
Weihong, L.
Garbuz, S.
Muradova, M.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
In certain countries of the world, camel's milk is used for food on a level with cow's
milk.
Shubat
is a traditional food product based on camel milk in Kazakhstan. It is a fermented
milk product obtained as a result of spontaneous fermentation of camel's milk under the influence
of native microflora. Received dairy product from the southern region of K
azakhstan became the
object of the investigation of the microflora of the fermented milk product
shubat
. The aim of the
research was to study the microflora of camel milk, which causes its spontaneous fermentation.
During the experiment, the dynamics of ac
id accumulation by the change in active acidity (pH)
and titratable acidity (°T) was studied. In addition to lactic fermentation fermented product
(
shubat
), alcoholic fermentation was noted, which has given the finished product an increased
acidity and a h
igh degree of gassing. To enumerate and identify microorganisms,
shubat
was
sown to the following nutrient media: MRS,
Malt wort
-
agar
medium at 36
°C
and 30
°C
respectively both for 3 days. We suppose that the dominant component of the
shubat
’
s
microflora
was yeasts:
Brettanomyces anomalus, Naumovozyma castellii
. Pathogenic microorganisms, such
as
Salmonella, Shigella
, were not detected during the research, considering that the
shubat
is
formed as a result of spontaneous fermentation and has poor hygienic c
haracteristics in
comparison with pasteurized milk. Identification of individual strains of bacteria allows us to
simulate a starter microflora for the production of a safe fermented product based on camel milk
on an industrial scale in Kazakhstan. The ide
ntified microflora, which causes spontaneous
fermentation of camel milk and isolated strains of lactic acid bacteria, will make a significant
contribution to the improvement of food safety in arid regions.
Kirjeldus
Article
Märksõnad
camel milk, shubat, spontaneously fermented dairy products, lactic acid bacteria, yeasts, Brettanomyces anomalus, Naumovozyma castellii, articles