@article{oai:rakuno.repo.nii.ac.jp:00001273,
 author = {Ishii, Satomi and Nurtazin, Sabyr},
 issue = {2},
 journal = {ミルクサイエンス},
 month = {},
 note = {Article, In the Republic of Kazakhstan, both one-humped (Camelus dromedaries) and two-humped (C. bactrianus) camels are occurring in pure or mixing herds. A beverage, named “shubat”, is prepared by fermenting camel milk without prior thermal processing. The production procedure is the same as those for the other camel milk beverages named “qaris” and “garris” in African countries, Mongolian “hoormog”, and also “kumiss” that is prepared from raw mare's milk. In this paper we analyzed 5 samples of Kazakhstan made “shubat” prepared from the milk of one-humped camel. The pH of the samples was 3.8-4.1, and the ethanol level varied from 0.6 to 2.8%. There was no significant difference in the chemical composition. The highest levels of amino acid, Ala and Pro contents were 7.8 and 12.3 mg/100 ml, respectively. Regarding trace components, the Zn content was highest in all samples. Sixty-five lactic acid bacterial strains isolated from the samples were identified as Lactobacillus plantarum, L. paracasei subsp. paracasei, L. casei, L. helveticus, and Lactococcus lactis. The identification of yeast is ongoing, and most isolates exhibit a lactose-fermenting property. Since interest in health products has recently been increasing in Kazakhstan, the benefits of “shubat” may be re-evaluated in the near future. カザフスタンではヒトコブラクダとフタコブラクダが飼われ，その乳を加熱せずに発酵させ shubat をつくってきた。製法はアフリカ諸国の qaris, garris と同じだった。5 つの試料は全てヒトコブラクダの乳が用いられ，乳酸菌数は4.9×10^7/ml から7.2×10^8/ml，酵母菌数は1.5×106/ml から3.9×107/ml，pH は3.8～4.1，エタノール含量は0.6～2.8%だった。一般成分分析値に差はなく微量成分は亜鉛が多かった。遊離アミノ酸量は試料 No. 4 でアラニンが7.8 mg/100 ml，プロリンが12.3 mg/100 ml と多かった。分離した65菌株の乳酸菌を，Lactobacillus plantarum, L. paracasei subsp. paracasei, L. casei, L.helveticus, Lactococcus lactis と同定した。Shubat の飲用が「健康に良い」と再評価が起きていた。},
 pages = {55--62},
 title = {Properties of camel milk liquor (“shubat”) in the Republic of Kazakhstan},
 volume = {63},
 year = {2014}
}