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Integrated Microbiome and Metabolomics Analysis Reveals Dynamic Changes in Raw Camel Milk During Refrigeration
Jing He1, Yufei Xue2, Chenhao Ji1
1China-Mongolia Biomacromolecule Application "Belt and Road" Joint Laboratory, Inner Mongolia Agricultural University, Hohhot, 010018, Inner Mongolia, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
Journal of Dairy Science
|July 3, 2026
Summary
Microbial shifts in raw camel milk during refrigeration show Lactococcus replaced by Pseudomonas, altering organic acid, ester, and lipid levels. These changes impact overall milk quality and shelf-life.
Area of Science:
- Food Microbiology
- Metabolomics
- Dairy Science
Background:
- Raw camel milk quality is influenced by microbial activity and metabolite changes during storage.
- Understanding these dynamics is crucial for effective quality control and product development.
Purpose of the Study:
- To investigate the microbial and metabolite dynamics in raw camel milk stored at 4°C.
- To identify critical transition points and key microbial players and metabolites affecting milk quality.
Main Methods:
- Physicochemical and microbial monitoring of raw camel milk over 6 days at 4°C.
- 16S rRNA sequencing for microbial profiling.
- Metabolomic analysis for non-volatile and volatile compounds.
Main Results:
- Day 3 was identified as a critical transition point for microbial and metabolite changes.
- Dominant bacterial genera shifted from Lactococcus to Pseudomonas.
- Levels of organic acids, esters, lipids, ketones, and alcohols increased during storage.
- Lactococcus correlated with organic acids, while Pseudomonas correlated with esters and lipids.
Conclusions:
- Microbial succession and associated metabolite shifts are key determinants of refrigerated raw camel milk quality.
- Findings provide theoretical support for enhanced quality control strategies and product development for camel milk.
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