Bacterial composition and function during fermentation of Mongolia koumiss

Wu, Yue; Liu, Yu; Gesudu, Qimu; Zhang, Juntao; Sun, Zhihong; Haobisi, Halatu; Menghe, Bilige; Liu, Wenjun

doi:10.1002/fsn3.2377

Cited by 14 publications

(11 citation statements)

References 42 publications

(54 reference statements)

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“…The studies available on qymyz revealed that the main microorganisms responsible for the fermentation were lactic acid bacteria (LAB) and yeasts [4]. The authors mainly focused on the identification of microorganisms [3,5,6]. Rakhmanova et al [3] found 52 lactic acid bacteria and 20 yeasts.…”

Section: Introductionmentioning

confidence: 99%

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Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Kondybayev

Konuspayeva

Strub³

et al. 2022

Fermentation

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The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different carbohydrates, pH, and temperature. Along with population, substrates, and metabolites, lactic acid and ethanol were monitored by HPLC. Growth parameters were obtained from mono- and biphasic logistic growth models that fit the population evolution of L. casei and L. kefiri, respectively. The effect of temperature and pH on the growth rate was represented with the gamma concept model, while the effect of the limiting substrate was evaluated according to the Monod equation. Lastly, a simplified Luedeking and Piret equation was used to represent metabolite production. The optimum values of pH and temperature were 6.69 ± 0.20, 38.63 ± 0.32 °C, 5.93 ± 0.08, and 33.15 ± 0.53 °C, with growth rate values of 0.66 ± 0.01 h−1 and 0.29 ± 0.01 h−1 for L. casei and L. kefiri, respectively. L. casei had a homofermentative pathway, while L. kefiri was heterofermentative, with an ethanol production rate of 2.90 × 10−9 mg·CFU−1. The Monod model showed that L. casei had the lowest Ks value for lactose, while for L. kefiri, it was the highest among milk carbohydrates. These results show that the population of the two LAB strains and therefore the concentrations of acid and ethanol can be controlled by the fermentation conditions and that our model can help to significantly improve the production of qymyz.

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Section: Introductionmentioning

confidence: 99%

“…Rakhmanova et al [3] found 52 lactic acid bacteria and 20 yeasts. Wu et al [5] stated that LAB played a major role in the sanitary quality of qymyz by decreasing the pH. Yeasts in qymyz produce ethanol and could contribute to production of its typical aroma [7,8].…”

Section: Introductionmentioning

confidence: 99%

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Kondybayev

Konuspayeva

Strub³

et al. 2022

Fermentation

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“…Koumiss consumption caused significant changes in metabolites involving in numerous metabolic pathway, including biosynthesis of primary and secondary bile acid, as well as metabolism of unsaturated fatty acid, linoleic acid and arachidonic acid ( 44 ). The study also demonstrated that koumiss was related to fat synthesis and metabolism ( 18 ), which might be another important impact factor against T. gondii infection.…”

Section: Discussionmentioning

confidence: 90%

“…Moreover, koumiss has more essential fatty acids than milk, which is good for human health (17). The ratio of casein to whey is 1:1 in koumiss, which is close to that in human milk (18). In addition to its high nutritional value, koumiss also has excellent therapeutic potential due to its anticarcinogenic and antioxidative properties, antibacterial properties and intestinal enlargement (16).…”

Section: Introductionmentioning

confidence: 94%

Study on the antagonistic effects of koumiss on Toxoplasma gondii infection in mice

et al. 2022

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Toxoplasma gondii is an important food-borne zoonotic parasite, and approximately one-third of people worldwide are positive for T. gondii antibodies. To date, there are no specific drugs or vaccines against T. gondii. Therefore, developing a new safe and effective method has become a new trend in treating toxoplasmosis. Koumiss is rich in probiotics and many components that can alleviate the clinical symptoms of many diseases via the functional characteristics of koumiss and its regulation of intestinal flora. To investigate the antagonistic effect of koumiss on T. gondii infection, the model of acute and chronic T. gondii infection was established in this study. The survival rate, SHIRPA score, serum cytokine levels, brain cyst counts, β-amyloid deposition and intestinal flora changes were measured after koumiss feeding. The results showed that the clinical symptoms of mice were improved at 6 dpi and that the SHIRPA score decreased after koumiss feeding (P < 0.05). At the same time, the levels of IL-4, IFN-γ and TNF-α decreased (P < 0.001, P < 0.001, P < 0.01). There was no significant difference of survival rate between koumiss treatment and the other groups. Surprisingly, the results of chronic infection models showed that koumiss could significantly reduce the number of brain cysts in mice (P < 0.05), improve β-amyloid deposition in the hippocampus (P < 0.01) and decrease the levels of IFN-γ and TNF-α (P < 0.01, P < 0.05). Moreover, koumiss could influence the gut microbiota function in resisting T. gondii infection. In conclusion, koumiss had a significant effect on chronic T. gondii infection in mice and could improve the relevant indicators of acute T. gondii infection in mice. The research provides new evidence for the development of safe and effective anti-T. gondii methods, as well as a theoretical basis and data support for the use of probiotics against T. gondii infection and broadened thoughts for the development and utilization of koumiss.

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“…The protein composition in Koumiss is 1.7%–2.2% and is based on the milk origin. The ratio of casein to whey is 1:1 near human milk (Ha et al., 2003 ; Wu et al., 2021 ).…”

Section: Nutritional Compositionmentioning

confidence: 99%

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Afzaal

Saeed

Anjum

et al. 2021

Food Science & Nutrition

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Fermented dairy products have long been known to be a significant component of our nutritious diet, and their therapeutic properties have been recognized since ancient civilization. Evidence suggests that fermented dairy products were produced from about 10,000 BC. Fermentation involves the natural functions of good microbes and their enzymes that can change food into nontoxic foodstuffs with pleasant aroma, taste, texture, and nutrients (Gadaga et al., 1999;Man & Xiang, 2021). A wide range of

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Bacterial composition and function during fermentation of Mongolia koumiss

Cited by 14 publications

References 42 publications

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

Study on the antagonistic effects of koumiss on Toxoplasma gondii infection in mice

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

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