1887
Volume 2025, Issue 2
  • EISSN: 2223-506X

Abstract

For centuries, camel milk has been a dietary staple across the Middle East, North Africa, and Central Asia, particularly when it is fermented to extend its shelf life and improve its nutritional value. Its probiotic characteristics increased nutrient bioavailability, and potential medicinal applications have driven growing scientific interest in fermented camel milk. The purpose of this study is to examine both conventional and modern fermentation methods, evaluate their effects on microbial diversity, and assess the possible health advantages of fermented camel milk, especially in treating intestinal dysbiosis. Our study examines fermentation techniques from various regions, emphasizing natural processes that depend on ambient microorganisms. The contribution of contemporary methods that use stabilizers and regulated starter cultures in enhancing product safety and consistency is also investigated. According to research, fermented camel milk improves microbial balance, decreases the growth of harmful microbes, and promotes beneficial microbes, all of which contribute to gut health. Certain probiotic bacteria isolated from camel milk show promise for therapeutic use and functional probiotic foods, especially in treating metabolic diseases like diabetes. In conclusion, while traditional fermentation methods remain integral to cultural heritage, modern advancements offer improved safety and efficacy in camel milk fermentation. Further clinical studies are required to validate its health benefits and develop standardized fermentation protocols for broader applications in functional nutrition and medicine.

© 2025 The Author(s), licensee HBKU Press.
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2025-12-14

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/content/journals/10.5339/connect.2025.10
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Fermented camel milk as a functional food for gut microbiota modulation: Mechanisms, therapeutic promise, and research gaps
QScience Connect 2025, 10 (2025); https://doi.org/10.5339/connect.2025.10
/content/journals/10.5339/connect.2025.10
/content/journals/10.5339/connect.2025.10
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  • Article Type: Research Article
Keyword(s): camel milk, fermentation, dysbiosis, probiotics, gut health, traditional methods

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