Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir [PDF]
Food FrontiersKefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets ...
Zhenyi Qiao +9 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.
Qinyu Li +12 more
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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
Functional koumiss from donkey's milk
Harran Tarım ve Gıda Bilimleri Dergisi, 2023 The study aimed to expand the range of dairy products by developing a recipe and technology for a fermented milk drink made from donkey milk with unique properties. Additional functionality is provided by the introduced probiotic cultures and phytogenic raw materials.
Nadira Turganbayeva +2 more
openaire +3 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.
Xiaoyan Wang +9 more
doaj +2 more sources
Fermented mare milk product (Qymyz, Koumiss)
International Dairy Journal, 2021 Abstract Mare milk has been consumed for thousands of years in Central Asia and neighbouring regions. Its composition is similar to human milk, but different from cows’ milk. Fermentation with lactic acid bacteria and yeasts leads to the production of a traditional drink called qymyz.
Kondybayev, Askar +4 more
openaire +6 more sources
Food from Equids—Commercial Fermented Mare’s Milk (Koumiss) Products: Protective Effects against Alcohol Intoxication [PDF]
FoodsFermented 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
Ming Du +8 more
doaj +2 more sources
The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia [PDF]
Foods, 2021 Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples’ sequence data that ...
Zhongjie Yu +3 more
doaj +2 more sources
Metagenomic Analysis of Koumiss in Kazakhstan
Central Asian Journal of Global Health, 2014 Introduction. Koumiss is a low-alcohol product made from fermented mare's milk, which is popular in Kazakhstan, Russia, and other countries of Central Asia, China, and Mongolia. Natural mare's milk is fermented in symbiosis of two types of microorganisms
Samat Kozhakhmetov +7 more
doaj +4 more sources
Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk [PDF]
Food Chemistry: XLactococcus lactis subsp. lactis (L. lactis subsp. lactis) is a commonly used starter cultures in fermented dairy products, contributing distinct flavor and texture characteristics with high application value. However, the strains from different isolates
Xia Yu +6 more
doaj +2 more sources