EFFECT OF STARTER CULTURES ON VARIOUS CLASSES OF FATTY ACIDS IN SUDANESE FERMENTED CAMEL MILK (CAMELUS DROMEDARIUS) GARISS

  • Adam Ismail Ahmed Department of Biochemistry & Food Science, Faculty of Natural Resources & Environmental Studies, University of Kordofan, Elobeid, Sudan, P.O. Box .160.
  • Babiker Elwasila Mohamed Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan.
  • Nuha Mohamed elkhatim Yousif Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan.
  • Bernard - Faye Centre De Coopération Internationale En Recherche Agronomique Pour Le Développement CIRAD, Montpellier, France.
  • Gerard - Loiseau Centre De Coopération Internationale En Recherche Agronomique Pour Le Développement CIRAD, Montpellier, France.

Abstract

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.

Keywords: Starter, Enterococcus, fatty acids, LAB strains
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How to Cite
Ahmed, A., B. Mohamed, N. Yousif, B. Faye, and G. Loiseau. “EFFECT OF STARTER CULTURES ON VARIOUS CLASSES OF FATTY ACIDS IN SUDANESE FERMENTED CAMEL MILK (CAMELUS DROMEDARIUS) GARISS”. Emirates Journal of Food and Agriculture, Vol. 28, no. 5, Nov. 2017, pp. 353-8, doi:https://doi.org/10.9755/ejfa.2015-07-494. Accessed 24 June 2018.
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Regular Article