FERMENTED MILKS | Asia

Akuzawa, Ryozo

doi:10.1016/b0-12-227235-8/00168-1

Cited by 14 publications

(12 citation statements)

References 2 publications

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“…Dadih is Indonesian traditional fermented buffalo milk and is believed to be beneficial for human health (Akuzawa and Surono 2002). The competitive exclusion of contaminants and pathogens could be due to the presence of the natural indigenous lactic acid bacteria derived from bamboo tubes, buffalo milk, or banana leaves involved in milk fermentation.…”

Section: Introductionmentioning

confidence: 99%

Indigenous Dadih Lactic Acid Bacteria: Cell‐Surface Properties and Interactions with Pathogens

Collado¹,

Surono²,

Meriluoto³

et al. 2007

Journal of Food Science

101

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Cell surface properties of dadih lactic acid bacteria strains were studied for adhesion to hydrocarbons (BATH) and aggregation abilities. Autoaggregation correlates with adhesion, which is a prerequisite for colonization and infection of the gastrointestinal tract by many pathogens, whereas coaggregation has been related to the ability to interact closely with pathogens. The results demonstrated significant differences in cell surface properties among the tested natural lactic acid bacteria food strains. Hydrophobicity increased when the cells were heat inactivated. All strains showed aggregation abilities with the pathogen strains tested, but the coaggregation properties were strain-specific. Our results indicate that the ability to autoaggregate, together with cell surface hydrophobicity and coaggregation abilities with pathogen strains, can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use. This study suggest the importance to identify and characterize bacterial cell-wall properties to understand their role in adhesion to hydrocarbons, autoaggregation and relation to coaggregation mechanisms, and also the relevance to future probiotic food development from natural strains.

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Section: Introductionmentioning

confidence: 99%

Indigenous Dadih Lactic Acid Bacteria: Cell‐Surface Properties and Interactions with Pathogens

Collado¹,

Surono²,

Meriluoto³

et al. 2007

Journal of Food Science

101

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“…The product is prepared as " mild, " " medium " and " strong " koumiss, depending on the extent of the fermentation. Mild fl avored koumiss contains 0.6 -0.8% lactic acid with an alcohol content of 0.7 -1.0%; medium fl avored koumiss contains 0.8 -1.0% lactic acid and 1.1 -1.8% alcohol; and strong fl avored koumiss contains of 1.0 -1.2% lactic acid with an alcohol content of 1.8 -2.5% (Akuzawa andSurono 2003, Kabak andDobson 2011 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of traditional homemade koumiss on some hematological and biochemical characteristics in sedentary men exposed to exercise

Dönmez

Kısadere

Balaban

et al. 2014

Biotechnic & Histochemistry

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We evaluated the effects of koumiss on some hematological and biochemical characteristics of persons who exercise. Eighteen sedentary males were assigned to three equal groups: koumiss (K), koumiss + exercise (KE) and exercise alone (E). Leukocytes (WBC), differential leucocyte count, erythrocytes (RBC), hemoglobin (HGB), hematocrit (HCT), platelet (PLT), glucose, total cholesterol, triglycerides, high density lipoprotein (HDL), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were assessed In blood samples. By the end of the study, triglycerides (TG) and cholesterol levels tended to decrease in all groups, but the decrease was significant only at day 15 for the KE group. HDL tended to be increased in all groups at day 15, but the increase was significant only in the KE group. We found that koumiss had beneficial effects on some hematological and biochemical characteristics.

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“…The 1 st day lactic acid value (0.56%) of koumiss sample produced of horse milk was determined to be at the lowest level. Akuzawa and Suruno [24] reported that the lactic acid content of koumiss was between 0.6% and 1.0%. The lactic acid values % of all samples were slightly higher than the results reported by the researchers.…”

Section: Chemical Analysis Results In Koumissmentioning

confidence: 99%

Effect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss

Çelebi¹,

Şimşek²,

Özkan³

et al. 2019

UJFS

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Introduction. Koumiss produced from different types of milk (horse, cow and goat milk) by traditional koumiss yeast and observe the changes of aroma components and biogenic amines formations during the storage period (30 days) are presented in this work. Materials and methods. Mare milk was used directly but the composition of cow and goat milk is different from that of mare milk, the compositions of these milk were used in the production of koumiss by emulating mare milk. Koumiss were produced with traditional yeast. Biogenic amine analysed with high performance liquid chromatography and aroma components was determined by headspace-gas chromatography. Results and discussion. The lactic acidity value (%) has gradually increased during the storage period of koumiss samples. The highest amount of ethyl alcohol was determined in koumiss (30 th day) produced from cow milk (1.95%). Among the biogenic amines, the value of putrescine was found to be highest in koumiss produced from goat milk (5.68-5.86 ppm), while the cadaverine value was observed to reach to the highest values (2.66-9.74 ppm) in koumiss produced from horse milk. The amount of tyramine increased significantly in all koumiss samples. Phenyl ethylamine was determined only in goat milk koumiss (0.64-0.84 ppm). The histamine value was observed to be at the highest ranges in the horse milk koumiss (4.80-6.52 ppm). The aroma values on first day of storage in koumiss samples were determined as 0.78-3.76 ppm acetaldehyde, 0.23-0.27 ppm acetoin, 0.80-1.62 ppm diacetyl, 0.03-0.06 ppm methanol, 7.27-14.73 ppm butyl butyrate, 1.31-11.86 ppm ethyl acetate. No statistically significant difference was found between the aroma substances in terms of milk type. Conclusions. Biogenic amines in koumiss produced by traditional koumiss yeast with different types of milk in Turkey were below the acute toxicity doses. In terms of aroma substances, milk types was has the same effect on aroma substances statistically.

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FERMENTED MILKS | Asia

Cited by 14 publications

References 2 publications

Indigenous Dadih Lactic Acid Bacteria: Cell‐Surface Properties and Interactions with Pathogens

Indigenous Dadih Lactic Acid Bacteria: Cell‐Surface Properties and Interactions with Pathogens

Effects of traditional homemade koumiss on some hematological and biochemical characteristics in sedentary men exposed to exercise

Effect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss

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