Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss
The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation). Inoculations of raw camel milk with selected LAB strains (E. duransR03, E.faecium NWL and L. plantarum BJ6 and their combination as well as the control-fermentation without starter cultures) was performed at varying periods of time (zero, 3, 6, 9 and 12h) at ambient temperature, then the role of these conditions on fatty acids classes were studied. Camel milk fermented under starter-culture controlled conditions contained unsaturated fatty acids, including the essential fatty acids. Considerable amounts of omega3 and omega6 fatty acids and the absence or presence of low amounts of short chain fatty acids were found compared to cow milk.
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Subjects: | Q04 - Composition des produits alimentaires, L50 - Physiologie et biochimie animales, lait de chamelle, dromadaire, acide gras, composition chimique, culture starter, Enterococcus, http://aims.fao.org/aos/agrovoc/c_16077, http://aims.fao.org/aos/agrovoc/c_10467, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_16046, http://aims.fao.org/aos/agrovoc/c_15967, http://aims.fao.org/aos/agrovoc/c_7497, |
Online Access: | http://agritrop.cirad.fr/577401/ http://agritrop.cirad.fr/577401/1/ID577401.pdf |
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dig-cirad-fr-5774012024-01-28T22:52:48Z http://agritrop.cirad.fr/577401/ http://agritrop.cirad.fr/577401/ Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss. Ahmed Adam Ismail, Mohamed Babiker Elwasila, Yousif Nuha Mohamed Elkhatim, Faye Bernard, Loiseau Gérard. 2015. Veterinariâ, 42 (2), n.spéc. Silk road camel: The camelids, main stake for sustainable development : 159-160. 4th Conference of the International Society of Camelid Research and Development/ISOCARD 2015. 4, Almaty, Kazakhstan, 8 Juin 2015/12 Juin 2015.http://www.isocard.net/en/proceedings/detail/74 <http://www.isocard.net/en/proceedings/detail/74> Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss Ahmed, Adam Ismail Mohamed, Babiker Elwasila Yousif, Nuha Mohamed Elkhatim Faye, Bernard Loiseau, Gérard eng 2015 Veterinariâ Q04 - Composition des produits alimentaires L50 - Physiologie et biochimie animales lait de chamelle dromadaire acide gras composition chimique culture starter Enterococcus http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_10467 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_15967 Soudan http://aims.fao.org/aos/agrovoc/c_7497 The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation). Inoculations of raw camel milk with selected LAB strains (E. duransR03, E.faecium NWL and L. plantarum BJ6 and their combination as well as the control-fermentation without starter cultures) was performed at varying periods of time (zero, 3, 6, 9 and 12h) at ambient temperature, then the role of these conditions on fatty acids classes were studied. Camel milk fermented under starter-culture controlled conditions contained unsaturated fatty acids, including the essential fatty acids. Considerable amounts of omega3 and omega6 fatty acids and the absence or presence of low amounts of short chain fatty acids were found compared to cow milk. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/577401/1/ID577401.pdf text Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html http://www.isocard.net/en/proceedings/detail/74 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=220129 info:eu-repo/semantics/altIdentifier/purl/http://www.isocard.net/en/proceedings/detail/74 |
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Q04 - Composition des produits alimentaires L50 - Physiologie et biochimie animales lait de chamelle dromadaire acide gras composition chimique culture starter Enterococcus http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_10467 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_7497 Q04 - Composition des produits alimentaires L50 - Physiologie et biochimie animales lait de chamelle dromadaire acide gras composition chimique culture starter Enterococcus http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_10467 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_7497 |
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Q04 - Composition des produits alimentaires L50 - Physiologie et biochimie animales lait de chamelle dromadaire acide gras composition chimique culture starter Enterococcus http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_10467 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_7497 Q04 - Composition des produits alimentaires L50 - Physiologie et biochimie animales lait de chamelle dromadaire acide gras composition chimique culture starter Enterococcus http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_10467 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_7497 Ahmed, Adam Ismail Mohamed, Babiker Elwasila Yousif, Nuha Mohamed Elkhatim Faye, Bernard Loiseau, Gérard Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss |
description |
The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation). Inoculations of raw camel milk with selected LAB strains (E. duransR03, E.faecium NWL and L. plantarum BJ6 and their combination as well as the control-fermentation without starter cultures) was performed at varying periods of time (zero, 3, 6, 9 and 12h) at ambient temperature, then the role of these conditions on fatty acids classes were studied. Camel milk fermented under starter-culture controlled conditions contained unsaturated fatty acids, including the essential fatty acids. Considerable amounts of omega3 and omega6 fatty acids and the absence or presence of low amounts of short chain fatty acids were found compared to cow milk. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires L50 - Physiologie et biochimie animales lait de chamelle dromadaire acide gras composition chimique culture starter Enterococcus http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_10467 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_15967 http://aims.fao.org/aos/agrovoc/c_7497 |
author |
Ahmed, Adam Ismail Mohamed, Babiker Elwasila Yousif, Nuha Mohamed Elkhatim Faye, Bernard Loiseau, Gérard |
author_facet |
Ahmed, Adam Ismail Mohamed, Babiker Elwasila Yousif, Nuha Mohamed Elkhatim Faye, Bernard Loiseau, Gérard |
author_sort |
Ahmed, Adam Ismail |
title |
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss |
title_short |
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss |
title_full |
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss |
title_fullStr |
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss |
title_full_unstemmed |
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss |
title_sort |
effect of starter cultures on various classes of fatty acids in sudanese fermented camel milk (camelus dromedaries) gariss |
url |
http://agritrop.cirad.fr/577401/ http://agritrop.cirad.fr/577401/1/ID577401.pdf |
work_keys_str_mv |
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_version_ |
1792498882371911680 |