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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
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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 ...
Zhishen, Mu, XuJin, Yang, Hongli, Yuan
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QUALITY OF MARE'S MILK AND KOUMISS
Bulletin of Shakarim University. Technical SciencesNowadays mare's milk and koumiss are in great demand in Kazakhstan. Therefore, the study of its qualitative indicators is relevant.In the article the physical and chemical parameters and vitamin content (B and C groups) of mare's milk and koumiss samples taken from peasant farms of Almaty region in the fall-winter period are studied in a comparative ...
A. B. Rakhmatulina +4 more
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Lactic Acid Bacteria Diversity of Koumiss Samples
2020In this study lactic acid bacteria (LAB) diverstiy of koumiss samples were inverstigated. A total number of 22 koumiss samples were obtained from the pastures of the Naryn region of Kyrgyzstan Republic. Lactic acid bacteria and yeast counts of samples were determined.
ADİL AKAİ TEGİN, Ruslan +2 more
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Koumiss in Turkish Culture Environment
2014Koumiss 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.
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