Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

Abstract

Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts

“…P. kudriavzevii is reported to be a multi-stress tolerant species towards various extreme environmental conditions particularly low pH and high salt concentrations (Radecka et al ., 2015). Interactions between the various microbial groups of dairy products, which are of complex nature (Viljoen, 2001; Álvarez-Martín et al ., 2008; Fröhlich-Wyder et al ., 2019; Siedler et al ., 2020) must have also played a role in species dynamics and equilibrium as it is observed in Koumiss, where specific high positive or negative correlations are found between bacterial and yeast species composition and abundance (Tang et al ., 2020).…”

“…This is due to their numerous and versatile physiological and biochemical properties including variable proteolytic and lipolytic activities, lactose utilization ability, lactate and citrate assimilation as well as capacities to grow at low temperatures and tolerate high salt concentrations and a wide range of pH (Quigley et al ., 2013; Fröhlich-Wyder et al ., 2019). Moreover, the association between bacterial and yeast species composition and abundance were proven to influence various product characteristics, whether sensorial or chemical (Tang et al ., 2020). For these reasons yeasts are now being considered for use as cheese adjunct cultures (De Freitas et al ., 2009; Xiao et al ., 2020).…”

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

“…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.…”