Traditional fermented camel milk from Xinjiang, China, used as a starter culture exhibits stable fermentation characteristics and anti-colitis effects

. The camel milk fermented with this traditional starter culture was rich in various amino acids and bioactive peptides. Oral administration of the fermented camel milk alleviated DSS-induced colitis in C57BL/6J mice, as evidenced by ameliorated intestinal barrier impairment, and suppressed inflammatory responses, potentially through modulation of gut microbiota and short-chain fatty acid production. These findings suggest that the whole microbiota of the traditional fermented camel milk can serve as a starter culture for successive camel milk fermentation, and that the resulting fermented camel milk shows potential as a functional food.