Search

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker's yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared with Saccharomyces cerevisiae was used as the control. The substitution of water with whey in LAB fermentation demonstrated lower pH and higher total titratable acidity values in the sourdough. The resulting bread's color parameters, textural properties, and sensory characteristics confirmed the suitability of the selected strains to produce bread without baker's yeast and highlighted the enhancement of new starter varieties. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Context: In the limited field of research on Kazakhstan's poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare's milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims: The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare's milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods: In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results: According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions: Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications: The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region. This study examined the effectiveness of probiotics derived from fermented camel and mare's milk products (shubat and koumiss) in Kazakhstan for improving broiler chicken production. Several probiotic strains had a significant effect on body and carcass weights, and average daily gain and feed conversion ratio were also improved. Considerable presence of these traditional fermented dairy products in Kazakhstan offers a promising opportunity for the creation of locally derived probiotics specifically designed for poultry use. This potentially enables the adoption of more environmentally friendly and specialised broiler-farming practices in the area. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fermented mare's milk (koumiss), a traditional Central Asian dairy product derived from fermented mare's milk, is renowned for its unique sour taste and texture. It has long been consumed by nomadic tribes for its nutritional and medicinal benefits. This study aimed to comprehensively analyze the protective effects of koumiss against alcohol-induced harm across behavioral, hematological, gastrointestinal, hepatic, and reproductive dimensions using a mouse model. Optimal intoxicating doses of alcohol and koumiss doses were determined, and their effects were explored through sleep tests and blood indicator measurements. Pretreatment with koumiss delayed inebriation, accelerated sobering, and reduced mortality in mice, mitigating alcohol's impact on blood ethanol levels and various physiological parameters. Histopathological and molecular analyses further confirmed koumiss's protective role against alcohol-induced damage in the liver, stomach, small intestine, and reproductive system. Transcriptomic studies on reproductive damage indicated that koumiss exerts its benefits by influencing mitochondrial and ribosomal functions and also shows promise in mitigating alcohol's effects on the reproductive system. In summary, koumiss emerges as a potential natural agent for protection against alcohol-induced harm, opening avenues for future research in this field. [ABSTRACT FROM AUTHOR]

Limited studies have examined the effects of geography, climate, and lactation on mare's milk in Kazakhstan. The study aimed to assess the protein components and quality of mare's milk and koumiss from 24 mares in southern Kazakhstan. Milk samples were collected monthly between July and December 2023. The soluble protein fraction was analysed via SDS-PAGE. Casein fractions were examined using SDS-PAGE polyacrylamide electrophoresis. The results indicated the presence of α-, β-, and κ-caseins, along with whey proteins such as α-lactalbumin and β-lactoglobulin in the milk and fermented products. The milk contained 9.02% total solids, 1.62% protein and 1.22% casein on average. The mare milk fat content was 0.71% in Almaty, and in the Zhambyl region, it was significantly higher - 1.24%. The fermented koumiss products had a fat content of 1.22% in Almaty, while in Zhambyl, it was significantly higher at 1.94%. Similarly, the casein content in the Zhambyl region was 1.38%, compared to 0.81% in Almaty. The results indicate that different zones significantly affect mare's milk's fat and protein composition.

В данной статье рассматриваются основные доминанты культуры Лошади: пища и питание. В свойственных разным народам наборах пищевых продуктов, способах их обработки, типах блюд, в традициях пищевого предпочтения или избегания, в организации и ритуале трапез и в других аспектах культуры, прямо или косвенно связанных с пищей, отражается этническая и культурная историческая специфичность народа. Это обусловлено укладом жизни, формами ведения этнического хозяйства, обычаями, традициями, вероисповеданием, которые находятся в прямой зависимости от географических и климатических условий региона постоянного проживания коренных малочисленных народов Севера, а местом постоянного проживания их является Крайний Север. Продукция якутской лошади отличается высокой пищевой ценностью, поскольку содержит большое количество белков, жиров, минеральных веществ, витаминов и биологически активных веществ (БАВ).

The main goal of the research in this article is to update the quality and technology of producing kosher with plums using the traditional method of producing mare's milk and kosher, which has a beneficial effect on human health, to create scientifically based recipes for samples of new composition of mare's milk mixed with plum powder, and to prepare probiotic fermented mare's milk. is. Recently, there has been an increased interest in the production of mare's milk, because it contains many valuable nutrients, as well as health-improving properties. The Ca-P ratio in human and mare's milk has been shown to be more favorable for Ca absorption than that in cow's milk. As a result of the research period, probiotic-fermented mare's milk, plum powder, high-fiber and probiotic-fermented mare's milk were prepared, and a sample drawing of the technology of preparation of kosher with plum was developed. Thus, the development of kumif product technology is a new and promising way to create functional food products with high consumer properties. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Koumiss, a five-thousand-year-old fermented mare's milk beverage, is widely recognized for its beneficial nutrient and medicinal properties. The microbiota of Chinese and Mongolian koumiss have been largely characterized in recent years, but little is known concerning Kazakh koumiss despite this drink historically originates from the modern Kazakhstan territory. In addition, while koumiss is regarded as a drink with therapeutic potential, there are also no data on koumiss anti-Candida activity. In this context, the aims of the present study were to investigate the bacterial diversity and anti-Candida albicans activity of homemade Kazakh koumiss samples as well as fermented whey and cow's milk, derived from koumiss and propagated for several months. Koumiss bacterial communities were largely dominated by lactic acid bacteria including Lactobacillus sensu lato spp. (69% of total reads), Streptococcus (8.0%) and Lactococcus (6.1%), while other subdominant genera included Acetobacter (2.6%), Enterobacter (2.4%), and Klebsiella (1.5%). Several but not all koumiss samples as well as fermented whey and cow's milk showed antagonistic activities towards C. albicans. Linear discriminant effect size (LEfSe) analysis showed that their bacterial communities were characterized by a significantly higher abundance of amplicon sequence variants (ASV) belonging to the genus Acetobacter. In conclusion, this study allowed to identify the key microorganisms of Kazakh koumiss and provided new information on the possible underestimated contribution of acetic acid bacteria to its probiotic properties. [ABSTRACT FROM AUTHOR]

Koumiss, a traditional Mongolian beverage, is believed to possess high nutritional value and potential medical benefits. However, there is a lack of comprehensive research on its potential impact on the human body. Metabolomics, as a sensitive approach in systems biology, offers a new avenue for studying the overall effects of koumiss. In this work, metabolomics was utilized to identify potential biomarkers and pathways associated with koumiss using UPLC-MS detection, pattern recognition analysis, pathway enrichment, network pharmacology. The findings indicated that koumiss exerts a beneficial regulatory influence on lipid metabolism, neurotransmitters, hormones, phospholipids and arachidonic acid metabolism, besides up regulating the content of nutrients. It could reduce the risks of dyslipidemia and inflammatory responses. This study confirmed the benign regulatory effect of koumiss on normal organism from the perspective of endogenous metabolites, and provided objective support for the promotion and application of this ethnic food.

Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of Lactobacillus spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties. [ABSTRACT FROM AUTHOR]

Koumiss, a traditional fermented beverage made from mare's milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its potential health benefits. However, it is unknown whether industrial koumiss is comparable to the traditional koumiss in terms of quality. In this study, we compared the microbiological and physicochemical properties in the industrial and traditional koumiss fermentation processes synchronously using culture-dependent and culture-independent approaches. Although Lactobacillus and Kazachstania species were similarly dominant in the bacterial and fungal communities, respectively, in both processes, the microbial counts and diversity in the traditional koumiss were significantly higher than those in the industrial koumiss. Furthermore, the traditional koumiss fermentation consumed more lactose, produced more flavor substances including acetic acid, lactic acid, ethanol, and free amino acids, and reached a lower pH value at the final stage. The physicochemical characters of traditional koumiss were mainly associated with Lactobacillus and Kazachstania species, which, in turn, were positively correlated with each other but negatively correlated with other non-dominant microbes. The starter was the major source of the microbial community of industrial koumiss, whereas both the starter and environment were the major sources of traditional koumiss. Random forest analysis recognized 11 significantly important genera as microbial indicators to distinguish industrial from traditional koumiss. Overall, this study shows that the microbial and physicochemical dynamics during the traditional and industrial fermentation of koumiss differ significantly, and the results obtained are valuable for improving the quality of industrial koumiss. [ABSTRACT FROM AUTHOR]

This paper mainly introduces the origin of Mongolian medicine diet therapy, classic works of Mongolian medicine diet therapy and clinical conventional diet therapy through literature research, to provide a certain reference for giving reasonable diet therapy for clinical patients and improving treatment and prognosis research. [ABSTRACT FROM AUTHOR]

Fermented mare’s milk (koumiss), a traditional Central Asian dairy product derived from fermented mare’s milk, is renowned for its unique sour taste and texture. It has long been consumed by nomadic tribes for its nutritional and medicinal benefits. This study aimed to comprehensively analyze the protective effects of koumiss against alcohol-induced harm across behavioral, hematological, gastrointestinal, hepatic, and reproductive dimensions using a mouse model. Optimal intoxicating doses of alcohol and koumiss doses were determined, and their effects were explored through sleep tests and blood indicator measurements. Pretreatment with koumiss delayed inebriation, accelerated sobering, and reduced mortality in mice, mitigating alcohol’s impact on blood ethanol levels and various physiological parameters. Histopathological and molecular analyses further confirmed koumiss’s protective role against alcohol-induced damage in the liver, stomach, small intestine, and reproductive system. Transcriptomic studies on reproductive damage indicated that koumiss exerts its benefits by influencing mitochondrial and ribosomal functions and also shows promise in mitigating alcohol’s effects on the reproductive system. In summary, koumiss emerges as a potential natural agent for protection against alcohol-induced harm, opening avenues for future research in this field.

In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are “the pearls of the dairy industry.” During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease, diabetes, Tuberculosis, and obesity, relieving irritable bowel disease symptoms, preventing cancer, improving lactose tolerance, lowering cholesterol, enhancing antioxidant activity, and antimicrobial activity against pathogens. This review aims to evaluate the therapeutic efficacy and nutritional and microbiological properties of popular fermented dairy products and their health benefits.

The relevance of this research lies in the development of a health-safe beverage, balqymyz, made from honey and koumiss, which exhibits improved taste properties, increased content of beneficial fatty acids and amino acids, and extended shelf life, making it a natural, easy-to-produce, and high-quality beverage with potential health benefits. The study aims to develop a health–safe beverage from honey and koumiss – balqymyz. A total of 75 samples were analyzed, including organoleptic, physicochemical, and taste properties, with three different concentrations of honey. The water content in the beverage, depending on the honey concentration (5%, 7.5%, 10%), ranged from 85% to 90%. No deviations from the maximum permissible levels of radionuclides were observed (Table 1); for example, the concentration of strontium in dairy products is considered normal at 2.5 mg per 1 kg. A significantly higher alcohol content was found in the beverage with a 10% honey concentration compared to the 5% samples (p ≤ 0.05). The proposed production method increased the mean content (in % of total fat content) of oleic, linoleic, ʏ-linolenic and arachidonic acids from 13.589 ± 1.359, 6.531 ± 0.653, 0.158 ± 0.016 and 0.470 ± 0.047% to 14.674 ± 1.467, 6.228 ± 0.623, 0.169 ± 0.017 and 0.729 ± 0.073%, respectively. The content of stearic acid increased to 2.852 ± 0.285%. Other improvements occurred in the amino acid content of glutamic acid (8%), leucine (5%), lysine (4%), and tryptophan (4%). These improvements enhance the sensory characteristics of the beverage and lead to shelf life prolongation by more than 72 h. Other advantages of balqymyz are naturalness, ease of production and high quality of ingredients.

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Koumiss, a traditional fermented dairy product made from fresh mare milk, is a sour beverage that contains an abundance of microbial communities, including lactic acid bacteria, yeast and others. Firstly, probiotics such as Lacticaseibacillus in koumiss can induce the secretion of immunoglobulin G in serum and interleukin-2 in the spleen while beneficial Saccharomyces can secrete antibacterial compounds such as citric acid and ascorbic acid for specific immunopotentiation. Additionally, more isoflavone in koumiss can regulate estrogen levels by binding to its receptors to prevent breast cancer directly. Bile salts can be converted into bile acids such as taurine or glycine by lactic acid bacteria to lower cholesterol levels in vivo. Butyric acid secretion would be increased to improve chronic gastrotis by regulating intestinal flora with lactic acid bacteria. Finally, SCFA and lCFA produced by Lacticaseibacillus inhibit the reproduction of pathogenic microorganisms for diarrhea prevention. Therefore, exploring the mechanisms underlying multiple physiological functions through utilizing microbial resources in koumiss represents promising avenues for ameliorating chronic diseases.

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate.

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. [ABSTRACT FROM AUTHOR]

Dairy horse breeding in Ukraine is not a traditional branch of animal husbandry, although its products most closely correspond to the physiology of human digestion and are especially indispensable in children's nutrition, since the chemical composition of mares' milk is close to that of women. To obtain mare's milk, it is necessary to take into account the technological features of keeping, feeding animals and obtaining products specific to a particular farm, which should be reflected in technological maps. The most time-consuming process in the production of milk of all types of animals is the milking process, therefore the purpose of this work was to develop standards of time consumption for the further development of technological maps in dairy breeding and to study the productive and ethological indicators of dairy mares taking into account the serial number of milking. The research was carried out at the Kumys farm, a breeding breeder for the breeding of the Novoaleksandrivsky weight-carrying breed of horses of the Dibriv Horse Stud No. 62 branch of the State Enterprise "Studying of Ukraine" using video surveillance, time measurement, biometrics, and mathematical calculations. It was established that the time spent on milking is directly dependent on the productivity of mares and increases with the serial number of milking. Ethological studies have shown that mares willingly go to milking and in the same order and sequence to the left and right milking machines. Supplementation with oat grains takes place during milking at the milking plant, the time spent there is not enough to consume the daily requirement due to concentrated feeds, and the time spent by mares in the pre-milking area exceeds the normative indicators. Standards for time spent on the milking process have been developed, taking into account the ethological features of mares and suggestions for its improvement through the organization of standardized individual feeding and the frequency of milking, which will increase the gross production of marketable milk. The practical value of the work consists in determining the time spent on milking mares, depending on their productivity, which will later be used as normative indicators during the development of technological maps

Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of Lactobacillus spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties.

Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its potential health benefits. However, it is unknown whether industrial koumiss is comparable to the traditional koumiss in terms of quality. In this study, we compared the microbiological and physicochemical properties in the industrial and traditional koumiss fermentation processes synchronously using culture-dependent and culture-independent approaches. Although Lactobacillus and Kazachstania species were similarly dominant in the bacterial and fungal communities, respectively, in both processes, the microbial counts and diversity in the traditional koumiss were significantly higher than those in the industrial koumiss. Furthermore, the traditional koumiss fermentation consumed more lactose, produced more flavor substances including acetic acid, lactic acid, ethanol, and free amino acids, and reached a lower pH value at the final stage. The physicochemical characters of traditional koumiss were mainly associated with Lactobacillus and Kazachstania species, which, in turn, were positively correlated with each other but negatively correlated with other non-dominant microbes. The starter was the major source of the microbial community of industrial koumiss, whereas both the starter and environment were the major sources of traditional koumiss. Random forest analysis recognized 11 significantly important genera as microbial indicators to distinguish industrial from traditional koumiss. Overall, this study shows that the microbial and physicochemical dynamics during the traditional and industrial fermentation of koumiss differ significantly, and the results obtained are valuable for improving the quality of industrial koumiss.

Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which is deeply loved by the local people; however, there has been little research on the characteristics of probiotics. This study comprehensively explored the properties of potential probiotics in koumiss, combining in vitro assays and whole-genome sequencing. The biochemical identification and phylogenetic tree results showed that the branches of this strain were close to Lacticaseibacillus paracasei, indicating that the strain was L. paracasei. The agar diffusion assay showed that the strain could effectively inhibit the growth of pathogenic bacteria. We have also identified the CHAP structural domain at the genomic level, which may be associated with the antibacterial activity of this strain. The strain was well tolerated in a simulated gastrointestinal environment, growing well at pH = 2.5, 0.3% bile salts, and 5% NaCl while exhibiting hydrophobicity, aggregation, and antioxidant properties. In vitro experiments and genome, levels showed that resistance (resistance genes) to the antibiotics used in this study was not present in this strain. In addition, we did not observe toxic effects in acute oral administration in mice, and no virulence genes were identified at the genomic level. Therefore, the strain has the potential for probiotic development. [ABSTRACT FROM AUTHOR]

Dairy horse breeding in Ukraine is not a traditional branch of animal husbandry, although its products most closely correspond to the physiology of human digestion and are especially indispensable in children's nutrition, since the chemical composition of mares' milk is close to that of women. To obtain mare's milk, it is necessary to take into account the technological features of keeping, feeding animals and obtaining products specific to a particular farm, which should be reflected in technological maps. The most time-consuming process in the production of milk of all types of animals is the milking process, therefore the purpose of this work was to develop standards of time consumption for the further development of technological maps in dairy breeding and to study the productive and ethological indicators of dairy mares taking into account the serial number of milking. The research was carried out at the Kumys farm, a breeding breeder for the breeding of the Novoaleksandrivsky weight-carrying breed of horses of the Dibriv Horse Stud No. 62 branch of the State Enterprise "Studying of Ukraine" using video surveillance, time measurement, biometrics, and mathematical calculations. It was established that the time spent on milking is directly dependent on the productivity of mares and increases with the serial number of milking. Ethological studies have shown that mares willingly go to milking and in the same order and sequence to the left and right milking machines. Supplementation with oat grains takes place during milking at the milking plant, the time spent there is not enough to consume the daily requirement due to concentrated feeds, and the time spent by mares in the pre-milking area exceeds the normative indicators. Standards for time spent on the milking process have been developed, taking into account the ethological features of mares and suggestions for its improvement through the organization of standardized individual feeding and the frequency of milking, which will increase the gross production of marketable milk. The practical value of the work consists in determining the time spent on milking mares, depending on their productivity, which will later be used as normative indicators during the development of technological maps [ABSTRACT FROM AUTHOR]

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare's milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mare's milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares' milk is characterized by their unique nutritional profile. Therefore, interest has increased in the use of mare's milk for human nutrition in the past several years, especially in France and Germany. As compared to many other mammal species, mare's milk is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother's milk in infant feeding. Mare's milk also has been used for the treatment of certain human pathologies such as hepatitis, chronic ulcer and tuberculosis. This review dwells on the chemical composition, nutritional value and various health-promoting properties of mare's milk. [ABSTRACT FROM AUTHOR]

Toxoplasma gondii is an obligate intracellular parasite that infects nucleated cells of all warm-blooded animals, and most patients have latent infections. The latent infection will be reactivated in the immunocompromised or immunocompromised individuals, which will lead to severe toxoplasmosis. At present, less research has been focused on the reactivation of T. gondii infection. Koumiss is a kind of fermented milk made from fresh mare’s milk through natural fermentation that can be applied to clinical and rehabilitation medicine to mitigate the development of various diseases due to its unique functional characteristics. In this study, we explored the antagonistic effect of koumiss on reactivation of T. gondii infection. Mice were treated with dexamethasone to establish a reactivation model after infection with T. gondii and then treated with koumiss. The survival rate, SHIRPA test, serum cytokine levels, organ parasite burden and intestinal microbiota were measured, respectively. Our results showed that koumiss treatment improved the clinical symptoms of mice, significantly reduced the organ parasite burden of mice, and improved the composition and structure of intestinal flora. This study provides new evidence for the alleviation and treatment of toxoplasmosis and provides a novel idea for the development and utilization of koumiss.

Toxoplasma gondii is an important food-borne zoonotic parasite, and approximately one-third of people worldwide are positive for T. gondii antibodies. To date, there are no specific drugs or vaccines against T. gondii. Therefore, developing a new safe and effective method has become a new trend in treating toxoplasmosis. Koumiss is rich in probiotics and many components that can alleviate the clinical symptoms of many diseases via the functional characteristics of koumiss and its regulation of intestinal flora. To investigate the antagonistic effect of koumiss on T. gondii infection, the model of acute and chronic T. gondii infection was established in this study. The survival rate, SHIRPA score, serum cytokine levels, brain cyst counts, β-amyloid deposition and intestinal flora changes were measured after koumiss feeding. The results showed that the clinical symptoms of mice were improved at 6 dpi and that the SHIRPA score decreased after koumiss feeding (P < 0.05). At the same time, the levels of IL-4, IFN-γ and TNF-α decreased (P < 0.001, P < 0.001, P < 0.01). There was no significant difference of survival rate between koumiss treatment and the other groups. Surprisingly, the results of chronic infection models showed that koumiss could significantly reduce the number of brain cysts in mice (P < 0.05), improve β-amyloid deposition in the hippocampus (P < 0.01) and decrease the levels of IFN-γ and TNF-α (P < 0.01, P < 0.05). Moreover, koumiss could influence the gut microbiota function in resisting T. gondii infection. In conclusion, koumiss had a significant effect on chronic T. gondii infection in mice and could improve the relevant indicators of acute T. gondii infection in mice. The research provides new evidence for the development of safe and effective anti-T. gondii methods, as well as a theoretical basis and data support for the use of probiotics against T. gondii infection and broadened thoughts for the development and utilization of koumiss.

The formation and quality of nutrients before and after fermentation depends on microbial community dynamics. In this study, the nutrients and microflora of mare milk were studied before and after traditional fermentation. To achieve this goal, ultra-performance liquid chromatography-mass spectrometry and Illumina MiSeq sequencing were used to study the changes in the main nutrients and microbial communities, respectively, before and after mare milk traditional fermentation. A total of 81 nutrients were identified before and after the fermentation of mare milk into koumiss; among these, 6 compounds [citraconic acid, 6-hydroxycaproic acid, creatine, adenine, d-(+)-proline, and histamine] were differentially upregulated. Histamine levels increased after traditional fermentation, whereas Lactobacillus, Dekkera, and Acetobacter grew rapidly and became the dominant microorganisms in the fermentation process. These three genera were positively correlated with creatine and proline levels, whereas Lelliottia was negatively correlated with citraconic acid and proline levels. Prediction of the functions of bacteria and fungi in the mare milk before and after fermentation included carbohydrate metabolism, cofactors and nutrition, and plant pathogens. The results of this study provide new insights into the formation of nutrients in koumiss; it is important to study changes in bacteria and fungi before and after traditional fermentation.

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.

The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey.

IntroductionKoumiss is a fermented horse milk food containing abundant probiotics. Lactobacillus paracasei is a bacterial strain isolated from koumiss that helps regulate the intestinal microbiota. One of the major cause of diarrhea is an imbalance of the intestinal flora. The aim of this study was to investigate whether Lactobacillus paracasei can ameliorate E. coli-induced diarrhea and modulate the gut microbiota.MethodsMouse models of diarrhea were established via intragastric E. coli O8 administration. We then attempted to prevent or treat diarrhea in the mice via intragastric administration of a 3 × 108 CFU/mL L. paracasei cell suspension. The severity of diarrhea was evaluated based on the body weight, diarrhea rate, and index, fecal diameter, ileum injury, hematoxylin-eosin (H&E) staining, and diamine oxidase (DAO) and zonulin expression. Expression of the tight junction (TJ) proteins claudin-1, occludin, and zona occludens (ZO-)1 were detected by immunohistochemistry (IHC). Gastrointestinal mRNA expression levels of interleukin (IL)-6, IL-1β, and tumor necrosis factor (TNF)-α were detected by real-time polymerase chain reaction (RT-PCR). The microbial composition was analyzed by 16s rRNA sequencing.ResultsThe L. paracasei demonstrated excellent therapeutic efficacy against diarrhea. It elevated the TJ protein levels and downregulated proinflammatory cytokines IL-6, IL-1β, TNF-α, and p65, myosin light chain 2 (MLC2), myosin light chain kinase (MLCK). Moreover L. paracasei increased those bacteria, which can product short-chain fatty acid (SCFA) such Alistipes, Odoribacter, Roseburia, and Oscillibacter.ConclusionL. paracasei ameliorated diarrhea by inhibiting activation of the nuclear factor kappa B (NF-κB)-MLCK pathway and increasing the abundance of gut microbiota that produce SCFA.

The unique flavor and health-care function of koumiss are closely related to its complex microbial structure. In this study, metagenomic technology was used to analyze the microbial diversity and functional genes of koumiss. The results showed that 30 phyla, 331 families, 913 genera and 2 692 species were identified. The dominant strains were Lac-tobacillus kefiranofaciens, Lactobacillus helveticus, Citrobacter freundii, Raoultella omithinolytica, Citrobacter werkmanii and Lactococcus lactis. 10 849 and 214 338 genes were respectively annotated by COG and KEGG databases, the prominent pathways were carbohydrate metabolism and amino acid metabolism, followed by metabolic activities such as co-enzyme factor and vitamin metabolism and nucleotide metabolism. After CAZy database annotation, the number of glycoly-transferases (1238) and glycolytic hydrolases (1430) was the highest, accounting for 76% of the active carbohydrate enzymes of koumiss. At the same time, three RRT12 proteases, two serralysin metalloproteinases, type 6 protein secretion system (T6SS) genes, 232 peptide transport systems and 231 peptidase control genes were found in koumiss, which showed strong protein decomposition and transport potential. Further, there were 26 ArAT genes, 40 ketoacid invertase genes, 51 AlcDH genes, 68 AldDH genes and 34 aes genes encoded in koumiss, which have the basis of forming strong flavor substances from amino acids. [ABSTRACT FROM AUTHOR]

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 species and taste also were found.

Koumiss is a traditional fermented dairy product with health and medicinal benefits. It is very popular in the Inner Mongolia Autonomous Region of China. The results of relevant studies have shown that koumiss can regulate the gastrointestinal environment, improve the absorption of nutrients, improve the body's intolerance to lactose, enhance the body's immunity, prevent scurvy and atherosclerosis, and aid in the treatment of tuberculosis. However, there are no systematic reports on the effects of koumiss on immunity. In this study, we aimed to decipher the effects of koumiss on intestinal immune modulation. We used liquid chromatography-tandem mass spectrometry (LC-MS) analysis to determine the composition of Koumiss. Using Compound Discoverer software, we compared the mass spectrometry data with the compound information in the online databases ChemSpider and mzCloud to intelligently identify the main chemical components of koumiss. Additionally, we used Mass Frontier small molecule fragmentation libraryTM to determine the structure of fragment ions. A total of 21 components were identified, which clarified the chemical basis of koumiss. These 21 compounds were then used to perform molecular docking with immune-related targets, such as TNF, IL2, IL10, etc. The results indicated good docking activity between most of the compounds and the targets. Then, an immunosuppressive rat model was used to determine the therapeutic effect of koumiss. The results of this study showed that koumiss could, to a certain extent, correct the atrophy of the thymus and spleen in immunosuppressed model rats. The number of leukocytes, lymphocytes, and the CD4+/CD8+ ratio of peripheral blood lymphocytes was also increased. In addition, it could effectively improve the structure of the small intestinal mucosa, which shows that koumiss has a positive effect on the intestinal immune function of immunosuppressed rats. These findings provide an experimental basis for the development and utilization of koumiss as a therapeutic product.

Koumiss is a traditional fermented dairy product in Inner Mongolia pastoral areas, which is deeply loved by the local people; however, there has been little research on the characteristics of probiotics. This study comprehensively explored the properties of potential probiotics in koumiss, combining in vitro assays and whole-genome sequencing. The biochemical identification and phylogenetic tree results showed that the branches of this strain were close to Lacticaseibacillus paracasei, indicating that the strain was L. paracasei. The agar diffusion assay showed that the strain could effectively inhibit the growth of pathogenic bacteria. We have also identified the CHAP structural domain at the genomic level, which may be associated with the antibacterial activity of this strain. The strain was well tolerated in a simulated gastrointestinal environment, growing well at pH = 2.5, 0.3% bile salts, and 5% NaCl while exhibiting hydrophobicity, aggregation, and antioxidant properties. In vitro experiments and genome, levels showed that resistance (resistance genes) to the antibiotics used in this study was not present in this strain. In addition, we did not observe toxic effects in acute oral administration in mice, and no virulence genes were identified at the genomic level. Therefore, the strain has the potential for probiotic development.

Koumiss, a traditional Mongolian beverage, is believed to possess high nutritional value and potential medical benefits. However, there is a lack of comprehensive research on its potential impact on the human body. Metabolomics, as a sensitive approach in systems biology, offers a new avenue for studying the overall effects of koumiss. In this work, metabolomics was utilized to identify potential biomarkers and pathways associated with koumiss using UPLC-MS detection, pattern recognition analysis, pathway enrichment, network pharmacology. The findings indicated that koumiss exerts a beneficial regulatory influence on lipid metabolism, neurotransmitters, hormones, phospholipids and arachidonic acid metabolism, besides up regulating the content of nutrients. It could reduce the risks of dyslipidemia and inflammatory responses. This study confirmed the benign regulatory effect of koumiss on normal organism from the perspective of endogenous metabolites, and provided objective support for the promotion and application of this ethnic food., Competing Interests: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Xue Xiao reports financial support was provided by Major Science and Technology Projects in Xinjiang Uygur Autonomous Region. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors. Published by Elsevier Ltd.)

Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β‐galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper. [ABSTRACT FROM AUTHOR]

Mycobacterium bovis is the causative agent of bovine tuberculosis and also responsible for serious threat to public health. Koumiss is a fermented mare's milk product, used as traditional drink. Here, we explored the effect of koumiss on gut microbiota and the host immune response against M bovis infection. Therefore, mice were treated with koumiss and fresh mare milk for 14 days before M bovis infection and continue for 5 weeks after infection. The results showed a clear change in the intestinal flora of mice treated with koumiss, and the lungs of mice treated with koumiss showed severe edema, inflammatory infiltration, and pulmonary nodules in Mbovis‐infected mice. Notably, we found that the content of short‐chain fatty acids was significantly lower in the koumiss‐treated group compared with the control group. However, the expression of endoplasmic reticulum stress and apoptosis‐related proteins in the lungs of koumiss‐treated mice were significantly decreased. Collectively, these findings suggest that koumiss treatment disturb the intestinal flora of, which is associated with disease severity and the possible mechanism that induces lungs pathology. Our current findings can be exploited further to establish the “gut‐lung” axis which might be a novel strategy for the control of tuberculosis. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Koumiss is a fermented mare's milk beverage that has attracted increasing attention due to its nutritional richness and important economic value. Bacteria in koumiss play a major role in pH decreasing and reducing spoilage through bacterial inhibition. The dynamic changes in nutritional content were determined firstly during fermentation, and then the metagenomics sequencing technology was applied to profile koumiss core microbiota at the species level. We also clarified the function and effect of the bacteria on the nutritional content of the final product. We also investigated active microbial function by comparing the metagenomics of representative samples collected at different time points during the fermentation process. This study dynamically revealed the bacterial composition and function of traditional koumiss during its making process. Twenty‐three major functional categories related to amino acid and fat synthesis, metabolism, and so on were identified. Functional category L (represented replication‐, recombination‐, and repair‐related functions) was one of the most important categories with the highest relative abundance in all of the 23 major functional categories. CoG category having a significant correlation with Lactococcus piscium was the most abundant. The change in metabolic activity of bacteria at different fermentation time points showed that the metabolic activity was more active in the first 24 hr and then began to stabilize. LAB play the major role in the koumiss pH decreasing and quality improvement. The functional genes of related metabolic activity of lactic acid bacteria were more active in the first 24 hr of koumiss fermentation and then began to stabilize. [ABSTRACT FROM AUTHOR]

Hyperlipidemia is a risk factor for cardiovascular disease and has become a significant public health problem. In this study, PacBio single-molecule real-time sequencing technology combined with a metabolomics study of koumiss revealed a series of changes in serum lipids, gut microbiota and viscera indices in hyperlipidemia patients 0, 30 and 60 days following daily koumiss treatment. High density lipoprotein cholesterol concentrations significantly increased, while levels of immunoglobulin G and albumin significantly decreased after koumiss treatment. Moreover, the abundance of some Bacteroides, Dorea and Catenibacterium species increased, whereas the abundance of Clostridium and Citrobacter species decreased. Our results indicate that koumiss consumption alleviates the symptoms of hyperlipidemia. This is associated with both the bacterial composition of the koumiss, particularly Lactobacillus and Streptococcus species, and the metabolites present in koumiss, such as s-adenosyl-l-methionine, carnosine, lysophosphatidylinositol and dipeptides. This study provides insight into the mechanisms underpinning the effects of koumiss on hypolipidemic symptoms.

Our previous study found that consuming koumiss daily could beneficially reduce the levels of blood lipids, but the exact mechanism is not clear. Thus, this work aimed to investigate the biochemical mechanism of lipid-lowering effect using untargeted metabolomics by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR). The fecal metabolomes of hyperlipidemia patients who consumed koumiss daily were analyzed before and after koumiss treatment. A total of ten significant differential metabolites (ursolic acid, linoleic acid, stearic acid, α-tocotrienol, γ-tocotrienol, alanine, tyrosine, sphingosine, acetate, and butyrate) were detected, and they all showed significant increased relative concentrations at days 30 and 60. Many of these metabolites were involved in lipid metabolism and transport. These results suggested that the ten identified metabolites were likely associated with the observed lipid-lowering effect. Finally, by using the Search Tool for Interactions of Chemicals (STITCH), metabolic networks connecting these metabolites were constructed to elucidate the biochemical mechanism of the hypolipidemic effect.

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey. [ABSTRACT FROM AUTHOR]

Mare's milk and koumiss are two very important basic foodstuffs in central Asia.This study aimed to research the AFM1 contamination in mare's milk and koumiss samples collected from local producers in the highlands in Naryn, Issyk-Kul, Bishkek and Talas regions of Kyrgyz Republic. For this purpose, 75 raw mare's milk and 75 koumiss samples collected in May, June and July 2017 were analyzed using the ELISA method. AFM1 was detected in 13.3% of the 75 raw mare's milk samples with levels ranging between 6.48 and 25.45 ng/L. Approximately 53.3% of the koumiss samples were found to contain AFM1, with levels ranging between 5.93 and 18.77 ng/L. None of the AFM1 levels in the tested samples exceeded above the 50 ng/L maximum limit set by the European Union for milk and the 500 ng/kg limit set by Kyrgyz Republic. As the levels of AFM1 in the raw mare's milk and koumiss were low, it can be said that these products do not pose a serious risk in terms of public health. This study has been an important source for determining AFM1 levels in mare's milk and koumiss. [ABSTRACT FROM AUTHOR]