Biochemical changes occurring during fermentation of camel milk by selected bacterial starter cultures

The biochemical changes in amino acids, water soluble vitamins, soluble sugars and organic acids occurring during fermentation (at 43 degrees C for 6 h) of camel milk inoculated with Streptococcus thermophilus 37, Lactobacillus delbrueckii sub sp. bulgaricus CH2, Lactococcus lactis, Lactobacillus acidophilus and mixed yogurt culture (S. thermophilus and L. bulgaricus 1: 1) were studied. Amino acids analysis revealed slight insignificant increase in alanine, leucine, histidine, lysine and argninie, while valine, methionine and tyrosine were slightly decreased. The fermentation process significantly decreased vitamin C contents, while it had no significant effect on riboflavin and thiamine content. Single as well as mixed culture fermentation resulted in decrease in lactose concentration with parallel increase in glucose and galactose. Organic acids analysis revealed the presence of lactic acid, formic acid and acetic acid, with yogurt culture showing the highest concentration of lactic acid, formic acid and acetic acid, while L. lactis showed lowest concentration.