Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Tang, Hongxiang; Ma, Hongbing; Hou, Qiangchuan; Li, Weicheng; Xu, Haiyan; Liu, Wenjun; Sun, Zhihong; Haobisi, Halatu; Menghe, Bilige

doi:10.1186/s12866-020-01773-z

Cited by 38 publications

(21 citation statements)

References 59 publications

(60 reference statements)

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“…The microbiota of kefir and kefir grains comprises species of bacteria ( Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Acetobacter , and Enterococcus ) and yeasts ( Saccharomyces, Candida, Kluyveromyces, Zygosaccharomyces, Debaryomyces, Issatchenkia, Pichia , and Torulopsis ) (Guzel‐Seydim et al., 2011; Singh & Shah, 2017; Tang et al., 2020). It should be noted that the Codex Alimentarius Commission (CODEX STAN 243–2003) specifically mentions the presence of Lentilactobacillus kefiri (formerly Lb.…”

Section: Inherent Characteristics Of Dairy Products With Potential Immentioning

confidence: 99%

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Moniente

García-Gonzalo

Ontañón

et al. 2021

Comp Rev Food Sci Food Safe

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Histamine poisoning is a significant public health and safety concern. Intoxication from ingestion of food containing high amounts of histamine may cause mild or severe symptoms that can even culminate in cardiac arrest. Nonetheless, although histamine levels in dairy products are not subject to any regulation, important outbreaks and severe adverse health effects have been reported due to intake of dairy products with a high histamine content, especially ripened cheeses. Histamine, a biogenic amine, can accumulate in dairy products as a result of the metabolism of starter and nonstarter lactic acid bacteria, as well as yeasts that contribute to the ripening or flavoring of the final product, or even as a result of spoilage bacteria. The aim of this review is to describe the microbiological causes of the presence of histamine in fermented milk products, and to propose control measures and potential methods for obtaining histamine‐free dairy products. Thus, this manuscript focuses on histamine‐producing microbiota in dairy products, highlighting the detection of histamine‐producing bacteria through traditional and novel techniques. In addition, this review aims to explore control measures to prevent the access of histamine‐producing microbiota to raw materials, as well as the formation of histamine in dairy products, such as a careful selection of starter cultures lacking the ability to produce histamine, or even the implementation of effective food processing technologies to reduce histamine‐producing microbiota. Finally, the removal of histamine already formed in dairy products through histamine‐degrading microorganisms or by enzymatic degradation will also be explored.

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Section: Inherent Characteristics Of Dairy Products With Potential Immentioning

confidence: 99%

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Moniente

García-Gonzalo

Ontañón

et al. 2021

Comp Rev Food Sci Food Safe

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“…The consumption of artisanal koumiss has been reported to alleviate pneumonia, typhus, bronchitis, hypercholesterolemia, and hypertension (Menghe et al, 2004;Rong et al, 2015). Previous studies have reported associations between koumiss fermentative microbes and metabolites with the unique flavor properties and potential therapeutic components (Menghe et al, 2004;Tang et al, 2020). The microbes responsible for koumiss fermentation were mainly lactic acid bacteria (LAB).…”

Section: Introductionmentioning

confidence: 99%

“…The microbes responsible for koumiss fermentation were mainly lactic acid bacteria (LAB). Some LAB not only serve as probiotics but also offer useful industrial features like acting as a biopreservative (Gesudu et al, 2016;Tang et al, 2020). The rich nutrition, potential therapeutic properties, and high microbial diversity of koumiss make it an interesting product to study.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Bacterial Microbiota in Raw Mare’s Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology

et al. 2020

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Koumiss is a traditional fermented raw mare's milk product. It contains high nutritional value and is well-known for its health-promoting effect as an alimentary supplement. This study aimed to investigate the bacterial diversity, especially lactic acid bacteria (LAB), in koumiss and raw mare's milk. Forty-two samples, including koumiss and raw mare's milk, were collected from the pastoral area in Yili, Kazakh Autonomous Prefecture, Xinjiang Uygur Autonomous Region in China. This work applied PacBio single-molecule real-time (SMRT) sequencing to profile full-length 16S rRNA genes, which was a powerful technology enabling bacterial taxonomic assignment to the species precision. The SMRT sequencing identified 12 phyla, 124 genera, and 227 species across 29 koumiss samples. Eighteen phyla, 286 genera, and 491 species were found across 13 raw mare's milk samples. The bacterial microbiota diversity of the raw mare's milk was more complex and diverse than the koumiss. Raw mare's milk was rich in LAB, such as Lactobacillus (L.) helveticus, L. plantarum, Lactococcus (Lc.) lactis, and L. kefiranofaciens. In addition, raw mare's milk also contained sequences representing pathogenic bacteria, such as Staphylococcus succinus, Acinetobacter lwoffii, Klebsiella (K.) oxytoca, and K. pneumoniae. The koumiss microbiota mainly comprised LAB, and sequences representing pathogenic bacteria were not detected. Meanwhile, the koumiss was enriched with secondary metabolic pathways that were potentially beneficial for health. Using a Random Forest model, the two kinds of samples could be distinguished with a high accuracy 95.2% [area under the curve (AUC) = 0.98] based on 42 species and functions. Comprehensive depiction of the microbiota in raw mare's milk and koumiss might help elucidate evolutionary and functional relationships among the bacterial communities in these dairy products. The current work suffered from the limitation of a low sample size, so further work would be required to verify our findings.

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“…We identified 48 out of 193 strains through a flux-based approach to be ideal candidates limiting the growth of V. harveyi in specific nutrient environments. It is important to note that many strains out of these 48, like B. subtilis, L. casei, L. rhamnosus, L. paracasei, L. sakei, L. sp Koumiss, and L. buchneri, have already reported to be probiotic species (Lim et al, 2014;Hill et al, 2018;Westerik et al, 2018;Rhayat et al, 2019;Xu et al, 2019;Garcıá-Medel et al, 2020;Liao et al, 2020;Tang et al, 2020). Flux variability analysis revealed the production of SCFA, mainly acetate, by a majority of the strains in paired models, signifying the role of this natural byproduct towards growth inhibition of the pathogen.…”

Section: Discussionmentioning

confidence: 99%

In Silico Prediction of Novel Probiotic Species Limiting Pathogenic Vibrio Growth Using Constraint-Based Genome Scale Metabolic Modeling

Devika

Jangam

Katneni

et al. 2021

Front. Cell. Infect. Microbiol.

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The prevalence of bacterial diseases and the application of probiotics to prevent them is a common practice in shrimp aquaculture. A wide range of bacterial species/strains is utilized in probiotic formulations, with proven beneficial effects. However, knowledge of their role in inhibiting the growth of a specific pathogen is restricted. In this study, we employed constraint-based genome-scale metabolic modeling approach to screen and identify the beneficial bacteria capable of limiting the growth of V. harveyi, a common pathogen in shrimp culture. Genome-scale models were built for 194 species (including strains from the genera Bacillus, Lactobacillus, and Lactococcus and the pathogenic strain V. harveyi) to explore the metabolic potential of these strains under different nutrient conditions in a consortium. In silico-based phenotypic analysis on 193 paired models predicted six candidate strains with growth enhancement and pathogen suppression. Growth simulations reveal that mannitol and glucoronate environments mediate parasitic interactions in a pairwise community. Furthermore, in a mannitol environment, the shortlisted six strains were purely metabolite consumers without donating metabolites to V. harveyi. The production of acetate by the screened species in a paired community suggests the natural metabolic end product’s role in limiting pathogen survival. Our study employing in silico approach successfully predicted three novel candidate strains for probiotic applications, namely, Bacillus sp 1 (identified as B. licheniformis in this study), Bacillus weihaiensis Alg07, and Lactobacillus lindneri TMW 1.1993. The study is the first to apply genomic-scale metabolic models for aquaculture applications to detect bacterial species limiting Vibrio harveyi growth.

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Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Cited by 38 publications

References 59 publications

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Comparison of Bacterial Microbiota in Raw Mare’s Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology

In Silico Prediction of Novel Probiotic Species Limiting Pathogenic Vibrio Growth Using Constraint-Based Genome Scale Metabolic Modeling

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