Characterization of a Potential Probiotic Strain in Koumiss
Fermentation, 2023 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
Hongzhe Zhao +2 more
exaly +5 more sources
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 [PDF]
Foods, 2023 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.
Yongzhen Gou +5 more
doaj +3 more sources
Effects of Koumiss on Intestinal Immune Modulation in Immunosuppressed Rats [PDF]
Frontiers in Nutrition, 2022 Koumiss is a traditional fermented dairy product with health and medicinal benefits. It is very popular in the Inner Mongolia Autonomous Region of China.
Minhui Li, Mingyue Ji
exaly +4 more sources
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production [PDF]
Food Chemistry: XKoumiss is a fermented mare’s milk beverage with a long history. However, due to the current lack of specialized starters, the product quality is unstable.
Bilige Menghe +2 more
exaly +4 more sources
Profiling of koumiss microbiota and organic acids and their effects on koumiss taste [PDF]
BMC Microbiology, 2020 Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss.
Hai Tang +8 more
doaj +6 more sources
Study on the antagonistic effects of koumiss on Toxoplasma gondii infection in mice [PDF]
Frontiers in Nutrition, 2022 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.
Xinlei Yan +6 more
doaj +2 more sources
Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss [PDF]
Journal of Dairy Science, 2021 Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were ...
Li Xin, Yan Hong, Aizhan Rakhmanova
exaly +3 more sources
Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review [PDF]
Frontiers in Nutrition, 2023 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.
Weikang Xue +4 more
doaj +2 more sources
Study on the effect of koumiss on reactivation of Toxoplasma gondii infection [PDF]
Frontiers in Nutrition, 2022 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,
Xinlei Yan +10 more
doaj +2 more sources
Study on the effect of koumiss on the intestinal microbiota of mice infected with Toxoplasma gondii [PDF]
Scientific Reports, 2022 Toxoplasma gondii is a worldwide food-borne parasite that can infect almost all warm-blooded animals, including humans. To date, there are no effective drugs to prevent or eradicate T. gondii infection.
Xinlei Yan +6 more
doaj +2 more sources