驼牛奶:抗菌剂,发酵产品和保质期
Nejat Shifamussa Hamed1,2, Mustapha Mbye1, Mutamed Ayyash1
1Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates.
Foods (Basel, Switzerland)
|February 10, 2024
概括
驼牛奶 (CM) 具有独特的抗微生物特性和健康益处,推动了该行业的增长. 然而,监测其微生物特征对于确保CM及其发酵产品的安全至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 乳制品科学 乳制品科学
背景情况:
- 驼牛奶 (CM) 产业正在扩大,这是由于对健康的好处和对发酵产品的需求.
- 根据驼的品种,年龄,哺乳期,地区和季节,CM成分各不相同.
- 在CM中含有天然的抗菌剂,如乳酸和酶,使其的保质期比牛奶 (BM) 更长.
研究的目的:
- 审查驼牛奶的微生物特征.
- 讨论CM的组成,抗菌特性和保质期.
- 探索发酵CM产品的生产和相关的安全问题.
主要方法:
- 关于驼牛奶的科学文章和研究的文献评论.
- 对CM的组成和微生物特征的研究分析.
- 检查关于抗菌剂和CM的保质期的数据.
主要成果:
- 驼牛奶含有有益的抗菌物质,但也可以容纳有害的细菌,如Listeria monocytogenes,Yersinia enterocolitica和Escherichia coli.
- 影响CM成分和微生物负载的因素包括驼遗传,环境和哺乳期.
- 发酵驼牛奶产品受益于CM固有的特性,但需要仔细制造以确保安全.
结论:
- 了解CM的微生物环境对于公共卫生和行业标准至关重要.
- 良好的制造实践对于生产安全高品质的驼牛奶和衍生产品至关重要.
- 对CM微生物生态的进一步研究可以优化其利用和安全性.
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