Metagenomic Exploration of Koumiss from Kazakhstan

Bogoyavlenskiy, Andrey; Alexyuk, Madina; Alexyuk, Pavel; Amanbayeva, Makhabbat; Anarkulova, Elmira; Imangazy, Anar; Bektuganova, Aliya; Berezin, Vladimir

doi:10.1128/mra.01082-21

Cited by 4 publications

(1 citation statement)

References 11 publications

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“…Koumiss has high nutritional value [3], can effectively improve intestinal flora [4], and has certain auxiliary therapeutic effects on cardiovascular disease, gastrointestinal infections, diabetes, and tuberculosis [5]. Xinjiang Kazakh koumiss differs from the Western industrialized koumiss [6] and relies on traditional natural fermentation, which has a unique fermentation process. The flavor and sensory attributes of Kazakh koumiss are influenced by factors, such as fermentation agents, regional conditions, and fermentation process [7].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis

Gou

Niu

et al. 2023

Foods

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To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected, and esters, acids, and alcohols were found to be the main aroma compounds in koumiss. While the types of aroma compounds in koumiss were similar across different regions, the differences in their concentrations were significant and displayed clear regional characteristics. The fingerprint spectrum of GC-IMS, combined with PLS-DA analysis, indicates that eight distinctive volatile compounds, including ethyl butyrate, can be utilized to distinguish between different origins. Additionally, we analyzed the OVA value and sensory quantification of koumiss in different regions. We found that aroma components such as ethyl caprylate and ethyl caprate, which exhibit buttery and milky characteristics, were prominent in the YL and TC regions. In contrast, aroma components such as phenylethanol, which feature a floral fragrance, were more prominent in the ALTe region. The aroma profiles of koumiss from the four regions were defined. These studies provide theoretical guidance for the industrial production of Kazakh koumiss products.

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Section: Introductionmentioning

confidence: 99%