Improvement of Quality of Sour Camel Milk by Extract of Sparassis crispa: Physicochemical Properties, Sensory Quality and Metabolic Changes

Sour camel milk, as a nutritious fermented dairy product, faces challenges in terms of quality stability. <i>Sparassis crispa</i>, due to its antioxidant and antibacterial properties, shows potential in improving food quality. This study aimed to investigate the effects of different active components of <i>Sparassis crispa</i> on the quality of sour camel milk. The results indicated that Component I was the most effective <i>Sparassis crispa</i> component in enhancing the quality of sour camel milk. The components of Component I were identified as LysoPC(0_0_18_2(9Z,12Z)), LysoPC(18_1(11Z)_0_0), and N-(2-hydroxymethyl-3-chloro-4-hydroxyphenyl) anthranilic acid, among others. It increased the total viable count of lactic acid bacteria (LAB) and water-holding capacity (WHC) while improving the texture of sour camel milk. Metabolomics analysis revealed that the first component of sour camel milk (FCS) and <i>Sparassis crispa</i> sour camel milk (SS) have a high degree of similarity in the composition of flavor substances. The characteristic flavor metabolites included 2-amylfuran, isoamyl alcohol, 2-methylbutyraldehyde, and 2-ethyl-1-hexanol. Additionally, the supplementation of Component I increased the levels of metabolites such as amino acids, free fatty acids, organic acids, and carbohydrates, thereby contributing to the enhanced taste and nutritional quality of sour camel milk. This intervention also strengthened carbohydrate and amino acid metabolism in LAB. These findings provide a theoretical basis for utilizing Component I to improve the quality of sour camel milk.