Condition the water before adding the fish: a hypothesis on probiotic selection without prior gut assessment. [PDF]
Front MicrobiolChun P, Wu X, Liang S, Jin F.
europepmc +1 more source
<i>Lactiplantibacillus plantarum</i> LPPerfectus001 Alleviating Irritable Bowel Syndrome in Mice by Modulating Gut Microbiota and NF-κB Signaling Pathway. [PDF]
FoodsWang Y +7 more
europepmc +1 more source
Analyzing the Cross-Cultural Interaction of Koumiss
TECİMEN, Sema Nur +1 more
openaire +2 more sources
Modeling growth of <i>Lactobacillus helveticus</i> and <i>Kluyveromyces marxianus</i> isolated from fermented camel milk (shubat). [PDF]
Front MicrobiolOspanova A +7 more
europepmc +1 more source
[ON THE EFFECT OF COW'S KOUMISS ON THE INTESTINAL MICROFLORA].
Voprosy pitaniia, 1996 openaire +1 more source
Related searches:
Detection and identification of wild yeast in Koumiss
Food Microbiology, 2012Koumiss is a slightly alcoholic fermented mare's milk beverage, originally obtained by using a natural mixed starter of lactic acid bacteria and yeasts. Yeast is an important component of Koumiss processing which can affect the aroma, texture, as well as the nutrients beneficial to human health, but few reports have examined the yeast ecology of local ...
Yi Yang, Xujin Yang
exaly +3 more sources
Koumiss in Turkish Culture Environment
, 2014 Koumiss is a beverage made of mare milk and it has been one of the most consumed product by Turks from old times to this day. Among the ancient Turkic communities, it was the Scythians, Huns and the Kok Turks that attributed great importance to. Today Turkic communities such as Kyrgyz, Kazakh and Yakut societies are consuming koumiss.
Durmus, Ilhami
core +3 more sources
Koumiss: Microbial Composition and Fermentation Characteristics
Biotekhnologiya, 2021Koumiss is a traditional fermented beverage based on mare's milk. Various lactic acid bacteria, acetic acid bacteria and yeast take part in this fermentation. Microbial composition plays a key role in shaping of smell and taste of the product. The study of the microbial associations of koumiss and establishment of correlations between the microbiota ...
A.A. Laikova, I.N. Serezhkin
openaire +1 more source
Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut
International Journal of Food Properties, 2017 Lactic acid bacteria (LAB) were isolated from traditional koumiss and kurut samples and identification of these isolates revealed the presence of Lactobacillus fermentum, Enterococcus faecalis, Enterococcus durans, and Lactobacillus helveticus species. L.
Enes Dertli, Hümeyra İspirli
exaly +2 more sources