Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss

Abstract

Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were isolated and identified. The isolates were used in a trial that included fermented cow milk, and the flavor profiles, color, and taste to determine their contribution in the co-fermentation of cow milk. Based on the sensory evaluation, KZLAB13 and KZY10 strains were selected as the best cofermentation combinations. The optimal fermentation conditions were confirmed as the ratio of the starter culture 2.4:1.6 % (vol/vol) KZLAB13 strain to KZY10 strain and a temperature of 36°C for 16 h using response surface methodology. After evaluating the quality of the optimized cow-milk koumiss compared with the Kazakhstan koumiss, results suggested that cow milk fermented by these 2 strains possessed a promising taste, flavor, and physicochemical and rheological properties. Altogether, our results showed that cow milk fermented with a combination of KZLAB13 and KZY10 strains can simulate the taste, flavor, and quality of traditional koumiss. Our study provided a novel alternative to mare-milk koumiss and could be used in dairy programs to fulfill the needs of people.

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

“…Initially, and due to a lack of study, the fermentation of mare milk was the result of uncontrolled processes that did not guarantee the quality of the product, leading to sanitary or sensory defects [3]. Indeed, the composition of the microbiota of the initial mare milk is variable and can differ depending on the region and season of qymyz production.…”

“…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.…”

Technology of production of kumis drink enriched with iodine-glycoside complex

“…Однако сезонность его производства -один из факторов, ограничивающих его широкое применение в практике фтизиатрии. В связи с вышеизложенным востребованы исследования, направленные на разработку технологий производства кумысных напитков, приближенных по составу к функциональным продуктам на основе кобыльего молока [10]. В научно-исследовательской лаборатории Башкирского института технологий и управления «МГУТУ им.…”

Application of Response Surface Methodology for Optimization of Nanosized Zinc Oxide Synthesis Conditions by Electrospinning Technique

“…In addition, RSM makes it possible to evaluate the simultaneous interaction of these variables and model the selected response parameters; likewise, the predicted data is usually consistent with the experimental data [ 30 ]. In recent years, due to these benefits, RSM has become the most popular method for optimization processes [ 31 , 32 , 33 ]. Agarwal et al [ 34 ] produced polylactic acid-based nanofibers and investigated the impact of various electrospinning conditions using the RSM method.…”