Characterization of the dominant microflora in naturally fermented camel milk shubat

This study aimed to characterize the dominant microflora in shubat, a special fermented product prepared from unheated two-humped camel milk. In the seven investigated samples of shubat, lactic acid bacteria and yeasts were the dominant microorganisms with the number ranging from log 6.8 to 7.6 cfu/ml and from log 4.3 to 4.7 cfu/ml, respectively. Using phenotypic and molecular methods, a total of 48 LAB isolates were identified as Lactobacillus sakei, Enterococcus faecium, Lactobacillus helveticus, Leuconstoc lactis, Enterococcus feacalis, Lactobacillus brevis and Weissella hellenica, whereas 15 yeast isolates were identified as Kluyveromyces marxianus, Kazahstan uiosporus, and Candida ethanolica. Results showed also that Lactobacillus and Enterococcus as well as Kluyveromyces were the predominant genera, with the most frequently isolated species being Lactobacillus sakei and Enterococcus faecium as well as Kluyveromyces maxius, respectively. This is the first report on the characterization of dominant microflora of shubat in China.