Araştırma Makalesi
PDF EndNote BibTex Kaynak Göster

Lactic Acid Bacteria Diversity of Koumiss Samples

Yıl 2020, Cilt 1, Sayı 1-2, 1 - 6, 15.12.2020

Öz

In 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. The identification of LAB strains from koumiss samples was carried out with the PCR, VITEC 2 Compact, and an automated mass spectrometry (MS) microbial-identification system using matrix assisted laser desorption ionization time-of-flight (MALDI-TOF). Lactobacillus helveticus, Lactobacillus kefiri, Leuconostoc mesenteroides, Lactobacillus paraplantarum, Leuconostoc mesenteroides spp cremoris were determined as lactic acid bacteria species. Bacterium like Leuconostoc sp. which is rarely met in koumiss has been identified on the genetic level using PCR. Information from these results could advance our understanding of koumiss fermentation, and also help improve the quality of koumiss.

Kaynakça

  • 1. Danova S, Petrov K, Pavlov P, Petrova P. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Society of Dairy Technology 2005; 2:100-105.
  • 2. Jagielski VA. On the various preperations of koumiss, and their use in medicine. British Medical Journal 1874; 1(688):229-301.
  • 3. Pieszka M, Łuszczyński J, Zamachowska M, Augustyn R, Długosz B. et al. Is mare milk an appropriate food for people? - a review. Ann. Anim. Sci. 2016; 16 (1): 33-51 DOI: 10.1515/aoas-2015-0041
  • 4. Wurihan B, Hasigaowa L, Bao X, Dai Y, Jia Sh. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. International Dairy Journal 2019; 98: 1-8.
  • 5. Mu Zh, Yang X, Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiology 2012; 31: 301-308.
  • 6. Choi S. Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria. J Anim Sci Technol 2016; 58: 1-10.
  • 7. Михайлов МП. Кумыс и кумысолечение в условиях Сибири и Бурятии. Верхнеудинск 1929; 1-6.
  • 8. Koroleva NS. Starters for fermented milks. In: Bulletin 227. Brussels: International Dairy Federation 1988; 35-40.
  • 9. Adil Akai Tegin R, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. Manas Journal of Engineering 2014; 5 (2): 23-34.
  • 10. Sun T, Menghe B, Wang J, Chen Y, Zhao D, et al. Analysis of chemical composition and microorganism flora of traditionally home-made koumiss in Xinjiang. China Dairy Industry 2005; 33: 9-13.
  • 11. Montanari G, Zambonelli C, Grazia L, Kamesheva GA. Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. J Dairy Sci 1996; 63: 327-331.
  • 12. Wang J, Chen X, Liu W, Yang M, Airidengcaicik H, et al. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol 2008; 227:1555-1561.
  • 13. Mu Z, Yang X and Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiol. 2012; 31:301-308.
  • 14. Montanari G, Zambonelli C, Fiori G. The koumiss, a milk beverage. Industrie Alimentari 1997;36: 5-9.
  • 15. Hao Y, Zhao L, Zhang H, Zhai Z, Huang Y, et al. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction. Journal of Dairy Science 2010; 93: 5.
  • 16. Pintado ME, Da Silva JAL, Fernandes PB, Malcata FX, and Hogg TA. Microbiological and rheological studies on Portuguese kefir grains. Int J Food Sci. Technol 1996; 31:15-26.
  • 17. Sun Z, Liu W, Zhang J, Yu J, Zhang W et al. Identification and characterization of the dominant lactobacilli isolated from koumiss in China. Journal of General and Applied Microbiology 2010; 56: 257-265.
  • 18. Mo L, Yu J, Jin H, Hou Q, Yao C, et al. Investigating the bacterial microbiota of traditional fermented dairy products using propidium monoazide with single-molecule real-time sequencing. J Dairy Sci. 2019; 102:1-12.
  • 19. Wurihan, Bao L, Hasigaowa, Bao X, Dai Y, et al. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. Int Dairy J. 2019; 98: 1-8.
  • 20. Anonnymous. BAM. Bacteriological analytical manual. Eighth Edition. Gaithers-burg, MD, USA.1998.
  • 21. Rudolph W, Gunzer F, Trauth M, Bunk B, Bigge R, et al. Comparison of VITEK 2, MALDI-TOF MS, 16S rRNA gene sequencing, and whole-genome sequencing for identification of Roseomonas mucosa. Microbial Pathogenesis 2019; 134: 103576.
  • 22. Jang J, Kim B, Lee J, Han H. A rapid method for identification of typical Leuconostoc species by 16S rDNA PCR-RFLP analysis. Journal of Microbiological Methods 2003; 55: 295-302.
  • 23. Fleet GH. Yeasts in dairy products. Journal of Applied Bacteriology 1990; 68:199-211.
  • 24. Shigaeva MK, Ospakova MS. Microflora of the national fermented milk products. USSR Nauka Alma-Ata. Dairy Science Abstracts 1983; 46: 645-649.
  • 25. Baldorj O. Characterisation of Mare’s Milk. Identification of αS1- and αS2-Caseins in Mongolian Koumiss. PhD Thesis. Nantes, France: INRA. 2000.
  • 26. Sanders ME, Merenstein D, Merrifield CA, Hutkins, R. Probiotics for human use. Nutrition Bulletin 2018; 43: 212-225.

Yıl 2020, Cilt 1, Sayı 1-2, 1 - 6, 15.12.2020

Öz

Kaynakça

  • 1. Danova S, Petrov K, Pavlov P, Petrova P. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Society of Dairy Technology 2005; 2:100-105.
  • 2. Jagielski VA. On the various preperations of koumiss, and their use in medicine. British Medical Journal 1874; 1(688):229-301.
  • 3. Pieszka M, Łuszczyński J, Zamachowska M, Augustyn R, Długosz B. et al. Is mare milk an appropriate food for people? - a review. Ann. Anim. Sci. 2016; 16 (1): 33-51 DOI: 10.1515/aoas-2015-0041
  • 4. Wurihan B, Hasigaowa L, Bao X, Dai Y, Jia Sh. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. International Dairy Journal 2019; 98: 1-8.
  • 5. Mu Zh, Yang X, Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiology 2012; 31: 301-308.
  • 6. Choi S. Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria. J Anim Sci Technol 2016; 58: 1-10.
  • 7. Михайлов МП. Кумыс и кумысолечение в условиях Сибири и Бурятии. Верхнеудинск 1929; 1-6.
  • 8. Koroleva NS. Starters for fermented milks. In: Bulletin 227. Brussels: International Dairy Federation 1988; 35-40.
  • 9. Adil Akai Tegin R, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. Manas Journal of Engineering 2014; 5 (2): 23-34.
  • 10. Sun T, Menghe B, Wang J, Chen Y, Zhao D, et al. Analysis of chemical composition and microorganism flora of traditionally home-made koumiss in Xinjiang. China Dairy Industry 2005; 33: 9-13.
  • 11. Montanari G, Zambonelli C, Grazia L, Kamesheva GA. Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. J Dairy Sci 1996; 63: 327-331.
  • 12. Wang J, Chen X, Liu W, Yang M, Airidengcaicik H, et al. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol 2008; 227:1555-1561.
  • 13. Mu Z, Yang X and Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiol. 2012; 31:301-308.
  • 14. Montanari G, Zambonelli C, Fiori G. The koumiss, a milk beverage. Industrie Alimentari 1997;36: 5-9.
  • 15. Hao Y, Zhao L, Zhang H, Zhai Z, Huang Y, et al. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction. Journal of Dairy Science 2010; 93: 5.
  • 16. Pintado ME, Da Silva JAL, Fernandes PB, Malcata FX, and Hogg TA. Microbiological and rheological studies on Portuguese kefir grains. Int J Food Sci. Technol 1996; 31:15-26.
  • 17. Sun Z, Liu W, Zhang J, Yu J, Zhang W et al. Identification and characterization of the dominant lactobacilli isolated from koumiss in China. Journal of General and Applied Microbiology 2010; 56: 257-265.
  • 18. Mo L, Yu J, Jin H, Hou Q, Yao C, et al. Investigating the bacterial microbiota of traditional fermented dairy products using propidium monoazide with single-molecule real-time sequencing. J Dairy Sci. 2019; 102:1-12.
  • 19. Wurihan, Bao L, Hasigaowa, Bao X, Dai Y, et al. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. Int Dairy J. 2019; 98: 1-8.
  • 20. Anonnymous. BAM. Bacteriological analytical manual. Eighth Edition. Gaithers-burg, MD, USA.1998.
  • 21. Rudolph W, Gunzer F, Trauth M, Bunk B, Bigge R, et al. Comparison of VITEK 2, MALDI-TOF MS, 16S rRNA gene sequencing, and whole-genome sequencing for identification of Roseomonas mucosa. Microbial Pathogenesis 2019; 134: 103576.
  • 22. Jang J, Kim B, Lee J, Han H. A rapid method for identification of typical Leuconostoc species by 16S rDNA PCR-RFLP analysis. Journal of Microbiological Methods 2003; 55: 295-302.
  • 23. Fleet GH. Yeasts in dairy products. Journal of Applied Bacteriology 1990; 68:199-211.
  • 24. Shigaeva MK, Ospakova MS. Microflora of the national fermented milk products. USSR Nauka Alma-Ata. Dairy Science Abstracts 1983; 46: 645-649.
  • 25. Baldorj O. Characterisation of Mare’s Milk. Identification of αS1- and αS2-Caseins in Mongolian Koumiss. PhD Thesis. Nantes, France: INRA. 2000.
  • 26. Sanders ME, Merenstein D, Merrifield CA, Hutkins, R. Probiotics for human use. Nutrition Bulletin 2018; 43: 212-225.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Hekimlik
Bölüm Araştırma Makaleleri
Yazarlar

Ruslan ADİL AKAİ TEGİN>
KIRGIZİSTAN-TÜRKİYE MANAS ÜNİVERSİTESİ
Kyrgyzstan


Zafer GÖNÜLALAN> (Sorumlu Yazar)
ERCİYES ÜNİVERSİTESİ
0000-0002-3935-6296
Türkiye


Anarseyit DEYDİEV>
KIRGIZİSTAN-TÜRKİYE MANAS ÜNİVERSİTESİ
Kyrgyzstan

Yayımlanma Tarihi 15 Aralık 2020
Başvuru Tarihi 6 Ağustos 2020
Kabul Tarihi 6 Eylül 2020
Yayınlandığı Sayı Yıl 2020, Cilt 1, Sayı 1-2

Kaynak Göster

Vancouver Adil Akai Tegin R. , Gönülalan Z. , Deydiev A. Lactic Acid Bacteria Diversity of Koumiss Samples. Bozok Veterinary Sciences. 2020; 1(1-2): 1-6.