Therapeutics Effects and Health Benefits of the Caucasus Koumiss: A Review

Abstract

Koumiss (koumyss, kumiss, kumys, kumyz, kimiz or coomy) has been popular in Kyrgyzstan, Kazakhstan, Mongolia, and the Turkic, Mongolian, and Caucasian peoples of Russia: Altay, Bashkortostan, Buryatia, Dagestan, Kabardino-Balkaria, Kalmykia, Karachaevo-Cherkessia, Tatarstan, Tyva, Chuvashia, and Saha (Yakutia). Many countries in numerous Central Asian countries provide Koumiss therapeutic services, which are primarily provided by small and medium-sized accommodation firms that are particularly active in rural areas of those countries.
 Koumiss is classified as a functional food due to its nutritional and medicinal properties. Many health benefits of koumiss include high probiotic content; antibacterial and antifungal characteristics; regulation of immunity; maintenance of a healthy gastric-intestinal system; regulation of cholesterol and sugar levels; regulation of blood pressure; and induction of some important vitamins. The objective of this review is to provide a comprehensive summary of the health benefits of koumiss.

Therapeutic potential of popular fermented dairy products and its benefits on human health

“…The important microorganisms in Koumiss are lactic acid bacteria, which convert lactose into lactic acid, and yeast, contributing to the 3–8-h fermentation ( 24 ). Koumiss therapeutic services are typically supplied by small and medium-sized lodging businesses, especially in rural parts of Asian nations ( 99 ). Koumiss has many fatty and protein-containing nutrients, vitamins, amino acids, carbohydrates, and trace mineral elements ( 100 ).…”

Traditional fermented foods in Anatolia

“…The nutritional and organoleptic properties of the probiotic koumiss protect against infections. In addition to its probiotic nature, koumiss possesses antibacterial and antifungal properties, regulates immunity, maintains a healthy gastrointestinal system, regulates cholesterol and blood sugar levels, regulates blood pressure, and induces the production of essential ingredients such as vitamins and minerals (Afzaal et al, 2021;Kirdar, 2021). Koumiss may also be used for skin beautification because of its moisturizing properties.…”

Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review

“…Notably, the stirring operation is very important for homogenization during fermentation to allow for the more uniform distribution of acidity and to break casein clots in the gel formation of proteins. Finally, koumiss with good consistency and structure, as well as delicate taste, are obtained ( 5 , 6 ). Therefore, the short shelf life of koumiss, only 3–5 days, coupled with the relatively low milk output of mares, has restricted opportunities for large-scale industrial production and consumer acceptance.…”

“…Therefore, the short shelf life of koumiss, only 3–5 days, coupled with the relatively low milk output of mares, has restricted opportunities for large-scale industrial production and consumer acceptance. However, the complex microbial communities present in koumiss, including benificial lactic acid bacteria, yeast, etc., have been found to help regulate gut microbiota, metabolites, and host immunity ( 5 , 7 ). Koumiss also possesses preventive and therapeutic properties against chronic diseases such as pulmonary tuberculosis, hyperlipidemia, and cardiovascular and cerebrovascular diseases ( 5 , 8 , 9 ).…”

“…However, the complex microbial communities present in koumiss, including benificial lactic acid bacteria, yeast, etc., have been found to help regulate gut microbiota, metabolites, and host immunity ( 5 , 7 ). Koumiss also possesses preventive and therapeutic properties against chronic diseases such as pulmonary tuberculosis, hyperlipidemia, and cardiovascular and cerebrovascular diseases ( 5 , 8 , 9 ). At the same time, some potential harmful bacteria still survives in the fermentated koumiss.…”