1
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Istanbullugil FR, Risvanli A, Salikov R, Bayraktar M, Zhunushova A, Acaroz U, Arslan Acaroz D, Yilmaz O, Yuksel BF, Turanli M, Uz M. Koumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits. J Dairy Sci 2024; 107:6451-6459. [PMID: 38825115 DOI: 10.3168/jds.2024-24695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Accepted: 04/16/2024] [Indexed: 06/04/2024]
Abstract
The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss were prepared and randomly divided into 2 groups: the first group was sampled at 0, 1, 5, 12, and 24 h of incubation at room temperature for analysis. The second group was stored at +4°C, and samples were taken on d 5, 10, 15, and 20. The counts of Enterobacteriaceae spp., Staphylococcus, and Micrococcus spp. progressively decreased with the period of fermentation until becoming undetectable in the final samples of both groups. We fond positive or negative correlations between cytokine and immunoglobulin levels and the physicochemical and microbiological parameters in the koumiss samples in both groups. However, the levels of IFN-γ, IL-2, TNF-α, and IgG did not change significantly over time in both groups. Overall, it is clear that traditionally prepared koumiss under different fermentation times and temperatures does not show any differences in cytokine and immunoglobulin concentrations.
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Affiliation(s)
| | - Ali Risvanli
- Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan; Department of Obstetrics and Gynecology, Faculty of Veterinary Medicine, Fırat University, 23159 Elazig, Turkey.
| | - Ruslan Salikov
- Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan
| | - Metin Bayraktar
- Department of Zootechny, Faculty of Veterinary Medicine, Fırat University, 23159 Elazig, Turkey
| | - Aidai Zhunushova
- Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan
| | - Ulas Acaroz
- Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
| | - Damla Arslan Acaroz
- Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan; Department of Biochemistry, Faculty of Veterinary Medicine, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
| | - Oznur Yilmaz
- Department of Obstetrics and Gynecology, Faculty of Veterinary Medicine, Siirt University, 56100 Siirt, Turkey
| | - Burak Fatih Yuksel
- Department of Obstetrics and Gynecology, Faculty of Veterinary Medicine, Fırat University, 23159 Elazig, Turkey
| | - Mert Turanli
- Department of Obstetrics and Gynecology, Faculty of Veterinary Medicine, Fırat University, 23159 Elazig, Turkey
| | - Muhammet Uz
- Department of Obstetrics and Gynecology, Faculty of Veterinary Medicine, Fırat University, 23159 Elazig, Turkey
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2
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Wang L, Sun Y, Du L, Wang Q, Zhan M, Li S, Xiao X. Daily koumiss has positive regulatory effects on blood lipids and immune system: A metabolomics study. Heliyon 2024; 10:e36429. [PMID: 39253138 PMCID: PMC11382052 DOI: 10.1016/j.heliyon.2024.e36429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 08/05/2024] [Accepted: 08/15/2024] [Indexed: 09/11/2024] Open
Abstract
Koumiss, a traditional Mongolian beverage, is believed to possess high nutritional value and potential medical benefits. However, there is a lack of comprehensive research on its potential impact on the human body. Metabolomics, as a sensitive approach in systems biology, offers a new avenue for studying the overall effects of koumiss. In this work, metabolomics was utilized to identify potential biomarkers and pathways associated with koumiss using UPLC-MS detection, pattern recognition analysis, pathway enrichment, network pharmacology. The findings indicated that koumiss exerts a beneficial regulatory influence on lipid metabolism, neurotransmitters, hormones, phospholipids and arachidonic acid metabolism, besides up regulating the content of nutrients. It could reduce the risks of dyslipidemia and inflammatory responses. This study confirmed the benign regulatory effect of koumiss on normal organism from the perspective of endogenous metabolites, and provided objective support for the promotion and application of this ethnic food.
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Affiliation(s)
- Leqi Wang
- Institute of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
- The Second Clinical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yuanfang Sun
- The Second Clinical College of Guangzhou University of Chinese Medicine, Guangzhou, China
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Lijing Du
- The Second Clinical College of Guangzhou University of Chinese Medicine, Guangzhou, China
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Qian Wang
- Institute of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
- The Second Clinical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Min Zhan
- Institute of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
- The Second Clinical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Shasha Li
- The Second Clinical College of Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xue Xiao
- Institute of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
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3
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Oleinikova Y, Daugaliyeva S, Mounier J, Saubenova M, Aitzhanova A. Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity. World J Microbiol Biotechnol 2024; 40:99. [PMID: 38363373 DOI: 10.1007/s11274-024-03896-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 01/12/2024] [Indexed: 02/17/2024]
Abstract
Koumiss, a five-thousand-year-old fermented mare's milk beverage, is widely recognized for its beneficial nutrient and medicinal properties. The microbiota of Chinese and Mongolian koumiss have been largely characterized in recent years, but little is known concerning Kazakh koumiss despite this drink historically originates from the modern Kazakhstan territory. In addition, while koumiss is regarded as a drink with therapeutic potential, there are also no data on koumiss anti-Candida activity. In this context, the aims of the present study were to investigate the bacterial diversity and anti-Candida albicans activity of homemade Kazakh koumiss samples as well as fermented whey and cow's milk, derived from koumiss and propagated for several months. Koumiss bacterial communities were largely dominated by lactic acid bacteria including Lactobacillus sensu lato spp. (69% of total reads), Streptococcus (8.0%) and Lactococcus (6.1%), while other subdominant genera included Acetobacter (2.6%), Enterobacter (2.4%), and Klebsiella (1.5%). Several but not all koumiss samples as well as fermented whey and cow's milk showed antagonistic activities towards C. albicans. Linear discriminant effect size (LEfSe) analysis showed that their bacterial communities were characterized by a significantly higher abundance of amplicon sequence variants (ASV) belonging to the genus Acetobacter. In conclusion, this study allowed to identify the key microorganisms of Kazakh koumiss and provided new information on the possible underestimated contribution of acetic acid bacteria to its probiotic properties.
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Affiliation(s)
- Yelena Oleinikova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Saule Daugaliyeva
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
| | - Jérôme Mounier
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F- 29280, Plouzané, France
| | - Margarita Saubenova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Aida Aitzhanova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
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4
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Martuzzi F, Franceschi P, Formaggioni P. Fermented Mare Milk and Its Microorganisms for Human Consumption and Health. Foods 2024; 13:493. [PMID: 38338628 PMCID: PMC10855475 DOI: 10.3390/foods13030493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of Lactobacillus spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties.
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Affiliation(s)
- Francesca Martuzzi
- Department of Food and Drug Science, University of Parma, Via delle Scienze, 43124 Parma, Italy;
| | - Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy;
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy;
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Geronikou A, Larsen N, Lillevang SK, Jespersen L. Diversity and succession of contaminating yeasts in white-brined cheese during cold storage. Food Microbiol 2023; 113:104266. [PMID: 37098422 DOI: 10.1016/j.fm.2023.104266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/08/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023]
Abstract
Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined cheeses added herbs (WBC1) or sundried tomatoes (WBC2) were produced at a Danish dairy and incubated at 5 °C and 10 °C. An increase in yeast counts was observed for both products within the first 12-14 weeks of incubation and stabilized afterwards varying in a range of 4.19-7.08 log CFU/g. Interestingly, higher incubation temperature, especially in WBC2, led to lower yeast counts, concurrently with higher diversity of yeast species. Observed decrease in yeast counts was, most likely, due to negative interactions between yeast species leading to growth inhibition. In total, 469 yeast isolates from WBC1 and WBC2 were genotypically classified using the (GTG)5-rep-PCR technique. Out of them, 132 representative isolates were further identified by sequencing the D1/D2 domain of the 26 S rRNA gene. Predominant yeast species in WBCs were Candida zeylanoides and Debaryomyces hansenii, while Candida parapsilosis, Kazachstania bulderi, Kluyveromyces lactis, Pichia fermentans, Pichia kudriavzevii, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Wickerhamomyces anomalus were found in lower frequency. Heterogeneity of yeast species in WBC2 was generally larger compared to WBC1. This study indicated that, along with contamination levels, taxonomic heterogeneity of yeasts is an important factor influencing yeast cell counts, as well as product quality during storage.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
| | - Nadja Larsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark
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6
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Guo L, Xu W, Li C, Guo Y, Ya M. Chemical and microbiological characterization of two traditional Mongolian high-fat dairy products produced in Xilin Gol, China. Food Sci Nutr 2023; 11:3031-3039. [PMID: 37324868 PMCID: PMC10261782 DOI: 10.1002/fsn3.3283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 02/03/2023] [Accepted: 02/14/2023] [Indexed: 03/06/2023] Open
Abstract
Mongolian butter and Tude are traditional high-fat dairy products produced in Xilin Gol, China, which have unique chemical and microbiological characteristics. Mongolian Tude is made from Mongolian butter, dreg, and flour. In this study, the traditional manufacturing process of Mongolian butter and Tude was investigated for the first time. Mongolian butter was characterized by high-fat content (99.38 ± 0.63%) and high acidity (77.09 ± 52.91°T), whereas Mongolian Tude was considered a high-fat (21.45 ± 1.23%) and high-protein (8.28 ± 0.65%) dairy product obtained by butter, dreg, and flour. Mongolian butter and Tude were proven to be safe for human consumption in terms of benzopyrene content. In addition, Listeria monocytogenes, Staphylococcus aureus, Salmonella, coliforms, and aflatoxin M1 were not detected in the samples. Bacteria and molds were not isolated from Mongolian butter; in contrast, the total count of bacteria and molds in Mongolian Tude was within the range of 4.5 × 102 to 9.5 × 104 and 0 to 2.2 × 105, respectively. Moreover, Lactococcus (41.55%), Lactobacillus (11.05%), Zygosaccharomyces (40.20%), and Pichia (12.90%) were the predominant bacterial and fungal genera, and Lactobacillus helveticus (15.6%), Lactococcus raffinolactis (9.6%), Streptococcus salivarius (8.5%), Pantoea vagans (6.1%), Bacillus subtilis (4.2%), Kocuria rhizophila (3.5%), Acinetobacter johnsonii (3.5%), Zygosaccharomyces rouxii (46.2%), Pichia fermentans (14.7%), and Dipodascus geotrichum (11.7%) were the predominant species in the microbiota of Mongolian Tude. Thus, it can be stated that the microbiota of food products produced by different small families varied significantly. Collectively, the findings presented herein are the first report of chemical and microbiological characterization of products of geographical origin and highlight the need for standardization of manufacturing procedures of Mongolian butter and Tude in the future.
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Affiliation(s)
- Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotInner MongoliaChina
| | - Wei‐Liang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotInner MongoliaChina
| | - Chun‐Dong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotInner MongoliaChina
| | - Yuan‐Sheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotInner MongoliaChina
| | - Mei Ya
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotInner MongoliaChina
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7
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Bao W, He Y, Yu J, Yang X, Liu M, Ji R. Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Yan X, Sun Y, Yu X, Gao J, Wang H, Liang R, Han W, Jin X, Guo W, Liu P, Chen J. Study on the effect of koumiss on reactivation of Toxoplasma gondii infection. Front Nutr 2022; 9:1032271. [PMID: 36337653 PMCID: PMC9630357 DOI: 10.3389/fnut.2022.1032271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
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, which will lead to severe toxoplasmosis. At present, less research has been focused on the reactivation of T. gondii infection. Koumiss is a kind of fermented milk made from fresh mare’s milk through natural fermentation that can be applied to clinical and rehabilitation medicine to mitigate the development of various diseases due to its unique functional characteristics. In this study, we explored the antagonistic effect of koumiss on reactivation of T. gondii infection. Mice were treated with dexamethasone to establish a reactivation model after infection with T. gondii and then treated with koumiss. The survival rate, SHIRPA test, serum cytokine levels, organ parasite burden and intestinal microbiota were measured, respectively. Our results showed that koumiss treatment improved the clinical symptoms of mice, significantly reduced the organ parasite burden of mice, and improved the composition and structure of intestinal flora. This study provides new evidence for the alleviation and treatment of toxoplasmosis and provides a novel idea for the development and utilization of koumiss.
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Affiliation(s)
- Xinlei Yan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- *Correspondence: Xinlei Yan,
| | - Yufei Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xiuli Yu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Jialu Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Hejing Wang
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xianyang, Shaanxi, China
| | - Ru Liang
- Department of Pediatrics, Inner Mongolia Maternal, Child Health Hospital, Hohhot, China
| | - Wenying Han
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xindong Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Wenhui Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Pufang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Jia Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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9
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Indigenous Chinese fermented dairy products: Microbial diversity, flavour, and health benefits. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Yang Y, Na Wu Y, Oyunsuren E, Wang YR, Guo Z, Shuang Q. Correlation analysis between microbial diversity and physicochemical indices of Koumiss. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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11
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Li Q, Zhao Y, Siqin B, Xilin T, Zhang N, Li M. Changes in Microbial Diversity and Nutritional Components of Mare Milk Before and After Traditional Fermentation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.913763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The formation and quality of nutrients before and after fermentation depends on microbial community dynamics. In this study, the nutrients and microflora of mare milk were studied before and after traditional fermentation. To achieve this goal, ultra-performance liquid chromatography-mass spectrometry and Illumina MiSeq sequencing were used to study the changes in the main nutrients and microbial communities, respectively, before and after mare milk traditional fermentation. A total of 81 nutrients were identified before and after the fermentation of mare milk into koumiss; among these, 6 compounds [citraconic acid, 6-hydroxycaproic acid, creatine, adenine, d-(+)-proline, and histamine] were differentially upregulated. Histamine levels increased after traditional fermentation, whereas Lactobacillus, Dekkera, and Acetobacter grew rapidly and became the dominant microorganisms in the fermentation process. These three genera were positively correlated with creatine and proline levels, whereas Lelliottia was negatively correlated with citraconic acid and proline levels. Prediction of the functions of bacteria and fungi in the mare milk before and after fermentation included carbohydrate metabolism, cofactors and nutrition, and plant pathogens. The results of this study provide new insights into the formation of nutrients in koumiss; it is important to study changes in bacteria and fungi before and after traditional fermentation.
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12
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Yang Q, Yao H, Liu S, Mao J. Interaction and Application of Molds and Yeasts in Chinese Fermented Foods. Front Microbiol 2022; 12:664850. [PMID: 35496819 PMCID: PMC9041164 DOI: 10.3389/fmicb.2021.664850] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Accepted: 12/28/2021] [Indexed: 11/22/2022] Open
Abstract
Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.
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Affiliation(s)
- Qilin Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Hongli Yao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.,National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.,National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, China
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13
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Rastogi YR, Thakur R, Thakur P, Mittal A, Chakrabarti S, Siwal SS, Thakur VK, Saini RV, Saini AK. Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems. Int J Food Microbiol 2022; 371:109666. [DOI: 10.1016/j.ijfoodmicro.2022.109666] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/27/2022] [Accepted: 03/29/2022] [Indexed: 11/28/2022]
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14
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Bao W, He Y, Liu W. Diversity Analysis of Bacterial and Function Prediction in Hurunge From Mongolia. Front Nutr 2022; 9:835123. [PMID: 35399660 PMCID: PMC8990233 DOI: 10.3389/fnut.2022.835123] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Accepted: 01/19/2022] [Indexed: 11/13/2022] Open
Abstract
With the continuous infiltration of industrialization and modern lifestyle into pastoral areas, the types and processing capacity of Hurunge are decreasing, and the beneficial microbial resources contained in it are gradually disappearing. The preservation and processing of Hurunge are very important for herdsmen to successfully produce high-quality koumiss in the second year. Therefore, in this study, 12 precious Hurunge samples collected from Bulgan Province, Ovorkhangay Province, Arkhangay Province, and Tov Province of Mongolia were sequenced based on the V3-V4 region of the 16S rRNA gene, and the bacterial diversity and function were predicted and analyzed. There were significant differences in the species and abundance of bacteria in Hurunge from different regions and different production methods (p < 0.05). Compared with the traditional fermentation methods, the OTU level of Hurunge fermented in the capsule was low, the Acetobacter content was high and the bacterial diversity was low. Firmicutes and Lactobacillus were the dominant phylum and genus of 12 samples, respectively. The sample QHA contained Komagataeibacter with the potential ability to produce bacterial nanocellulose, and the abundance of Lactococcus in the Tov Province (Z) was significantly higher than that in the other three regions. Functional prediction analysis showed that genes related to the metabolism of bacterial growth and reproduction, especially carbohydrate and amino acid metabolism, played a dominant role in microorganisms. In summary, it is of great significance to further explore the bacterial diversity of Hurunge for the future development and research of beneficial microbial resources, promotion, and protection of the traditional ethnic dairy products.
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Affiliation(s)
- Wuyundalai Bao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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15
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Yan X, Han W, Jin X, Sun Y, Gao J, Yu X, Guo J. Study on the effect of koumiss on the intestinal microbiota of mice infected with Toxoplasma gondii. Sci Rep 2022; 12:1271. [PMID: 35075239 PMCID: PMC8786867 DOI: 10.1038/s41598-022-05454-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 01/12/2022] [Indexed: 12/16/2022] Open
Abstract
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. Recent studies have shown that probiotics could influence the relationship between the microbiota and parasites in the host. Koumiss has been used to treat many diseases based on its probiotic diversity. Therefore, we explored the effect of koumiss on T. gondii infection via its effect on the host intestinal microbiota. BALB/c mice were infected with T. gondii and treated with PBS, koumiss and mares' milk. Brain cysts were counted, and long-term changes in the microbiota and the effect of koumiss on gut microbiota were investigated with high-throughput sequencing technology. The results suggested that koumiss treatment significantly decreased the cyst counts in the brain (P < 0.05). Moreover, T. gondii infection changed the microbiota composition, and koumiss treatment increased the relative abundance of Lachnospiraceae and Akkermansia muciniphila, which were associated with preventing T. gondii infection. Moreover, koumiss could inhibit or ameliorate T. gondii infection by increasing the abundance of certain bacteria that control unique metabolic pathways. The study not only established a close interaction among the host, intracellular pathogens and intestinal microbiota but also provided a novel focus for drug development to prevent and eradicate T. gondii infection.
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Affiliation(s)
- Xinlei Yan
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China.
| | - Wenying Han
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Xindong Jin
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Yufei Sun
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Jialu Gao
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Xiuli Yu
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Jun Guo
- Food Science and Engineering College of Inner Mongolia Agricultural University, Hohhot, 010018, China.
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16
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Afzaal M, Saeed F, Anjum F, Waris N, Husaain M, Ikram A, Ateeq H, Muhammad Anjum F, Suleria H. Nutritional and ethnomedicinal scenario of koumiss: A concurrent review. Food Sci Nutr 2021; 9:6421-6428. [PMID: 34760271 PMCID: PMC8565204 DOI: 10.1002/fsn3.2595] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 11/29/2022] Open
Abstract
Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β-galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Fatima Anjum
- Department of Dietetics and NutritionThe University of FaisalabadFaisalabadPakistan
| | - Numra Waris
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muzzamal Husaain
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Hafiz Suleria
- Department of Agriculture and Food SystemsThe University of MelbourneAustralia
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17
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Xia Y, Yu J, Liu H, Feng C, Shuang Q. Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network. Food Res Int 2021; 149:110659. [PMID: 34600661 DOI: 10.1016/j.foodres.2021.110659] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 08/13/2021] [Accepted: 08/17/2021] [Indexed: 11/18/2022]
Abstract
Koumiss, naturally fermented mare's milk, has a unique flavor that is affected by its resident microflora. In this study, we analyzed time-dependent changes in the microbiota and volatile metabolite profiles of koumiss using high-throughput sequencing and liquid-liquid extraction-gas chromatography-mass spectrometry. The dominant microrganisms in mare milk were Enterobacter and Rhodotorula, which were gradually suppressed, then Lactobacillus and Dekkera became the core microorganisms of koumiss. 17 FAA and 52 volatile organic compounds (VOCs) were identified during koumiss fermentation, including 19 odor active compounds and 15 differential metabolites of VOCs, mainly acids and esters, and their anabolism showed significant positive correlations with Lactobacillus and Dekkera. The microbial metabolic network showed that Lactobacillus and Dekkera were identified as the most important flavor-producing microbiota due to their significantly positive correlation with the formation of 33 and 28 flavor metabolites, respectively. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate VOCs, including carbohydrate metabolism, amino acid metabolism, and fatty acid biosynthesis. Our findings provide new guidance for the screening and application of flavor-producing microorganisms inkoumiss.
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Affiliation(s)
- Yanan Xia
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jiaqi Yu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Hao Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Chenchen Feng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
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18
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Wang H, Hussain T, Yao J, Li J, Sabir N, Liao Y, Liang Z, Wang Y, Liu Y, Zhao D, Zhou X. Koumiss promotes Mycobacterium bovis infection by disturbing intestinal flora and inhibiting endoplasmic reticulum stress. FASEB J 2021; 35:e21777. [PMID: 34403519 DOI: 10.1096/fj.202002485rr] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 06/04/2021] [Accepted: 06/21/2021] [Indexed: 12/17/2022]
Abstract
Mycobacterium bovis is the causative agent of bovine tuberculosis and also responsible for serious threat to public health. Koumiss is a fermented mare's milk product, used as traditional drink. Here, we explored the effect of koumiss on gut microbiota and the host immune response against M bovis infection. Therefore, mice were treated with koumiss and fresh mare milk for 14 days before M bovis infection and continue for 5 weeks after infection. The results showed a clear change in the intestinal flora of mice treated with koumiss, and the lungs of mice treated with koumiss showed severe edema, inflammatory infiltration, and pulmonary nodules in M bovis-infected mice. Notably, we found that the content of short-chain fatty acids was significantly lower in the koumiss-treated group compared with the control group. However, the expression of endoplasmic reticulum stress and apoptosis-related proteins in the lungs of koumiss-treated mice were significantly decreased. Collectively, these findings suggest that koumiss treatment disturb the intestinal flora of, which is associated with disease severity and the possible mechanism that induces lungs pathology. Our current findings can be exploited further to establish the "gut-lung" axis which might be a novel strategy for the control of tuberculosis.
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Affiliation(s)
- Haoran Wang
- Key Laboratory of Animal Epidemiology and Zoonosis, Ministry of Agriculture, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, Beijing, China.,College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Tariq Hussain
- College of Veterinary Sciences, The University of Agriculture Peshawar, Peshawar, Pakistan
| | - Jiao Yao
- Key Laboratory of Animal Epidemiology and Zoonosis, Ministry of Agriculture, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, Beijing, China.,College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Jing Li
- College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Naveed Sabir
- Department of Pathobiology, Faculty of Veterinary and Animal Sciences, University of Poonch, Rawalakot, Pakistan
| | - Yi Liao
- Animal Husbandry and Veterinary College, Southwest University for Nationalities, Cheng Du, China
| | - Zhengmin Liang
- Key Laboratory of Animal Epidemiology and Zoonosis, Ministry of Agriculture, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, Beijing, China.,College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Yuanzhi Wang
- Key Laboratory of Animal Epidemiology and Zoonosis, Ministry of Agriculture, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, Beijing, China.,College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Yiduo Liu
- Key Laboratory of Animal Epidemiology and Zoonosis, Ministry of Agriculture, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, Beijing, China.,College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Deming Zhao
- Key Laboratory of Animal Epidemiology and Zoonosis, Ministry of Agriculture, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, Beijing, China.,College of Veterinary Medicine, China Agricultural University, Beijing, China
| | - Xiangmei Zhou
- College of Veterinary Medicine, China Agricultural University, Beijing, China
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19
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Xu W, Li C, Guo Y, Zhang Y, Ya M, Guo L. A snapshot study of the microbial community dynamics in naturally fermented cow's milk. Food Sci Nutr 2021; 9:2053-2065. [PMID: 33841823 PMCID: PMC8020932 DOI: 10.1002/fsn3.2174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 01/16/2021] [Accepted: 01/18/2021] [Indexed: 11/11/2022] Open
Abstract
Natural fermentation of milk is a prerequisite in the production of traditional dairy products and is considered a bioresource of fermentative microorganisms and probiotics. To understand the microbial dynamics during distinct fermentative phases, the roles of different microbes, and the relationship between bacteria and fungi, microbial community dynamics was investigated by culture-dependent and culture-independent approaches. Natural, static fermentation of milk induces the formation of the underlying curds and the superficial sour cream (Zuohe in the Mongolian language). From an overall perspective, viable LAB increased remarkably. Yeast showed an initial increase in their abundance (from 0 hr to 24 hr), which was followed by a decrease, and mold was detected at the later stages of fermentation (after 68 hr). The observed trends in microbiota variation suggest an antagonistic interaction between bacteria (LAB) and fungi (yeast and mold). The beneficial bacterial and fungal genus and species (e.g., Lactococcus, Streptococcus, Leuconostoc, Dipodascus, Lactococcus lacti, Dipodascus australiensis) are gradually increased in concentration, and the potentially detrimental microbial genus and species (e.g., Acinetobacter, Pseudomonas, Fusarium, Aspergillus, Mortierella, Acinetobacter johnsonii, Fusarium solani) decrease during the decline of bacterial and fungi diversity from natural fermentation. The study of microbial community dynamics could make a great contribution to understand the mechanism of natural fermentation of milk and the formation of curds and Zuohe, and to discover the potentially fermentative microbes for industrial starter cultures.
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Affiliation(s)
- Wei‐Liang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Chun‐Dong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Yuan‐Sheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Yi Zhang
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Mei Ya
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
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20
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Guo L, Xu W, Li C, Guo Y, Y, Chagan I. Comparative study of physicochemical composition and microbial community of Khoormog, Chigee, and Airag, traditionally fermented dairy products from Xilin Gol in China. Food Sci Nutr 2021; 9:1564-1573. [PMID: 33750994 PMCID: PMC7958581 DOI: 10.1002/fsn3.2131] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 12/27/2020] [Accepted: 12/29/2020] [Indexed: 11/07/2022] Open
Abstract
Due to their outstanding nutritional and functional properties, the traditionally fermented dairy products (TFDP) from camel, mare, and cow gained universal praise during their long history of production. In this study, the physicochemical composition and microbial communities of Khoormog, Chigee, and Airag, the TFDP from Xilin Gol in China, were investigated and compared. The physicochemical analysis revealed a higher content of total solid content, protein, and fat in Khoormog (12.5 ± 1.6%; 4.6 ± 0.7%; 4.4 ± 1.3%) compared to Chigee (7.8 ± 1.3%; 2.1 ± 0.2%; 0.8 ± 0.2%) and Airag (8.9 ± 0.7%; 3.7 ± 0.4%; 1.4 ± 0.5%). All three types of TFDP shared 41.2% of bacterial and 25.4% of fungal OTUs, and 95.34% of bacterial and 95.52% of fungal sequence reads. The bacterial and fungal community consisted of four phyla and five genera, and three phyla and seven genera, respectively. Lastly, Lactobacillus predominated in Khoormog, Chigee, and Airag at the genus level, while the dominant fungal genera varied among the samples. In conclusion, the microbial community structures of TFDP from camel, mare, and cow were not significantly different in a definite area (Xilingol region), and Khoormog, Chigee, and Airag bred the common "core microbiota".
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Affiliation(s)
- Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Weiliang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Chundong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Yuansheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Yamei
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilin Gol Food Testing and Risk Assessment CenterXilinhotChina
| | - Irbis Chagan
- Faculty of Life Science and TechnologyKunming University of Science and TechnologyKunmingChina
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21
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Meng Y, Chen X, Sun Z, Li Y, Chen D, Fang S, Chen J. Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110049] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Yao G, He Q, Zhang W, Zhang H, Sun T. Single molecule, real-time sequencing technology improves the sensitivity for detecting bacteria in koumiss, a traditional fermented mare milk product. Sci Bull (Beijing) 2020; 65:2065-2067. [PMID: 36732957 DOI: 10.1016/j.scib.2020.07.028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 07/14/2020] [Indexed: 02/04/2023]
Affiliation(s)
- Guoqiang Yao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Qiuwen He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Wenyi Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, China, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China.
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23
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Microbial Diversity and Nutritional Properties of Persian "Yellow Curd" ( Kashk Zard), a Promising Functional Fermented Food. Microorganisms 2020; 8:microorganisms8111658. [PMID: 33114666 PMCID: PMC7693697 DOI: 10.3390/microorganisms8111658] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/14/2020] [Accepted: 10/22/2020] [Indexed: 01/02/2023] Open
Abstract
“Yellow curd” (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan and Baluchestan province, Iran. The results of the chemical analyses revealed a homogenous content of protein (13.71% ± 1.07), lipids (4.09% ± 0.73), and carbohydrates (61% ± 2.13) among the samples. By comparing the average mineral content of YC with yogurt, many relevant differences were detected. Apart from the calcium content, which was similar on average to that of YC, all other minerals tested are present in higher amounts in YC than in yogurt. The analysis of the main sugars present (i.e., lactose, galactose and glucose) highlighted relevant differences among samples, indicating that different YC samples contain natural strains with different capabilities to metabolize sugars. The concentration of galactose in YC samples should be taken into consideration by galactose intolerant people. From the microbiological perspective, the metagenomics analysis revealed that lactic acid bacteria, and particularly the genera Lactobacillus, Pediococcus, and Streptococcus, were dominant in YC. The information provided shows that YC is an interesting base for the preparation of novel functional foods with a good content of beneficial bacteria.
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24
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Wang Y, Zhou W, Wang C, Yang F, Chen X, Zhang Q. Effect on the ensilage performance and microbial community of adding Neolamarckia cadamba leaves to corn stalks. Microb Biotechnol 2020; 13:1502-1514. [PMID: 32449595 PMCID: PMC7415371 DOI: 10.1111/1751-7915.13588] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 03/24/2020] [Accepted: 04/15/2020] [Indexed: 12/22/2022] Open
Abstract
To comprehensively evaluate the fermentation performance and microbial community of corn stalks (CS) silage mixed with Neolamarckia cadamba leaves (NCL), CS were ensiled with four levels (0%, 10%, 30% and 50% of fresh weight) of NCL for 1, 7, 14, 30, 60 days in two trials. The results showed that all silages were well preserved with low pH (3.60-3.88) and ammonia nitrogen content (0.08-0.19% DM). The silage samples with NCL displayed lower (P < 0.05) acetic acid, propionic acid and ammonia nitrogen contents and lactic acid bacteria population during ensiling than control silages (100% CS). The addition of NCL also influenced the distribution of bacterial and fungal communities. Fungal diversity (Shannon's indices were 5.15-5.48 and 2.85-4.27 in trial 1 and trial 2 respectively) increased while the relative abundances of Lactobacillus, Leuconostocs, Acetobacter and two moulds (Aspergillus and Fusarium) decreased after added NCL. In summary, mixing NCL is a promising effective approach to preserve protein of CS silage and inhibit the growth of undesirable bacteria and mould, thus to improve the forage quality to some extent.
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Affiliation(s)
- Yi Wang
- College of Forestry and Landscape ArchitectureGuangdong Province Research Center of Woody Forage Engineering TechnologyGuangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial TechnologyGuangdong Key Laboratory for Innovative Development and Utilization of Forest Plant GermplasmState Key Laboratory for Conservation and Utilization of Subtropical Agro‐bioresourcesIntegrative Microbiology Research CentreSouth China Agricultural UniversityGuangzhouChina
| | - Wei Zhou
- College of Forestry and Landscape ArchitectureGuangdong Province Research Center of Woody Forage Engineering TechnologyGuangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial TechnologyGuangdong Key Laboratory for Innovative Development and Utilization of Forest Plant GermplasmState Key Laboratory for Conservation and Utilization of Subtropical Agro‐bioresourcesIntegrative Microbiology Research CentreSouth China Agricultural UniversityGuangzhouChina
| | - Cheng Wang
- College of Forestry and Landscape ArchitectureGuangdong Province Research Center of Woody Forage Engineering TechnologyGuangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial TechnologyGuangdong Key Laboratory for Innovative Development and Utilization of Forest Plant GermplasmState Key Laboratory for Conservation and Utilization of Subtropical Agro‐bioresourcesIntegrative Microbiology Research CentreSouth China Agricultural UniversityGuangzhouChina
| | - Fuyu Yang
- College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Xiaoyang Chen
- College of Forestry and Landscape ArchitectureGuangdong Province Research Center of Woody Forage Engineering TechnologyGuangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial TechnologyGuangdong Key Laboratory for Innovative Development and Utilization of Forest Plant GermplasmState Key Laboratory for Conservation and Utilization of Subtropical Agro‐bioresourcesIntegrative Microbiology Research CentreSouth China Agricultural UniversityGuangzhouChina
| | - Qing Zhang
- College of Forestry and Landscape ArchitectureGuangdong Province Research Center of Woody Forage Engineering TechnologyGuangdong Research and Development Centre of Modern Agriculture (Woody Forage) Industrial TechnologyGuangdong Key Laboratory for Innovative Development and Utilization of Forest Plant GermplasmState Key Laboratory for Conservation and Utilization of Subtropical Agro‐bioresourcesIntegrative Microbiology Research CentreSouth China Agricultural UniversityGuangzhouChina
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25
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Xia Y, Yu J, Miao W, Shuang Q. A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss. Food Chem 2020; 320:126619. [DOI: 10.1016/j.foodchem.2020.126619] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/18/2020] [Accepted: 03/15/2020] [Indexed: 12/11/2022]
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26
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He L, Zhou W, Xing Y, Pian R, Chen X, Zhang Q. Improving the quality of rice straw silage with Moringa oleifera leaves and propionic acid: Fermentation, nutrition, aerobic stability and microbial communities. BIORESOURCE TECHNOLOGY 2020; 299:122579. [PMID: 31855660 DOI: 10.1016/j.biortech.2019.122579] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 06/10/2023]
Abstract
Mixed ensiling is believed an effective way to improve nutrient preservation and utilization. The effect of mixing Moringa oleifera leaves (MOL) on silage quality, aerobic stability and microbial communities of rice straw ensiled with/without propionic acid were investigated after 140 days fermentation. The results showed that mixing MOL decreased the pH (4.69 vs 3.85), butyric acid (17.4 g/kg DM vs not detected), ammonia-N (3.36 vs 2.17 g/kg DM) and fiber contents (626 vs 462 g/kg DM) but increased protein content (88.4 vs 125 g/kg DM) of rice straw silages. It also increased the relative abundance of Lactobacillus (12.96% vs 50.82%) at unsealing and Issatchenkia (2.02% vs 36.03%) after exposure to air, and might improve aerobic stability of silages. The addition of propionic acid could inhibit deaminization activity during ensiling and exposure to air. It is suggested mixing MOL could improve the fermentation quality and nutrition of rice straw silage.
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Affiliation(s)
- Liwen He
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou, China
| | - Wei Zhou
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou, China
| | - Yaqi Xing
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou, China
| | - Ruiqi Pian
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou, China
| | - Xiaoyang Chen
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou, China.
| | - Qing Zhang
- College of Forestry and Landscape Architecture, Guangdong Province Research Center of Woody Forage Engineering Technology, Guangdong Research and Development Centre of Modern Agriculture (Woody forage) Industrial Technology, Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, South China Agricultural University, Guangzhou, China.
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27
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Guo L, Xu W, Li C, Ya M, Guo Y, Qian J, Zhu J. Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China. Food Sci Nutr 2020; 8:257-264. [PMID: 31993151 PMCID: PMC6977523 DOI: 10.1002/fsn3.1298] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/06/2022] Open
Abstract
Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health-promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future.
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Affiliation(s)
- Liang Guo
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Wei‐Liang Xu
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Chun‐Dong Li
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Mei Ya
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Yuan‐Sheng Guo
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Jun‐Ping Qian
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Jian‐Jun Zhu
- Xilin Gol Food Testing and Risk Assessment CenterXilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
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Gong S, Fei P, Ali A, Cai X, Xue W, Jiang W, Guo L. Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product. J Dairy Sci 2019; 103:220-227. [PMID: 31704015 DOI: 10.3168/jds.2019-17091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Accepted: 09/17/2019] [Indexed: 01/15/2023]
Abstract
This study was conducted to analyze the effect of milk types on the attributes of the glutinous rice wine-fermented yogurt-like product named Kouwan Lao (KWL). Four types of raw milks were used in this study, including high temperature, long time (HTLT: H milk), HTLT milk supplemented with 3% skim milk powder (S milk), pasteurized milk (P milk), and ultra-high temperature milk (U milk). Microbiological compositions of the fermented glutinous rice and KWL at different stages were analyzed using PCR-denaturing gradient gel electrophoresis and gene sequencing based on 16S rRNA and 26S rRNA. The physicochemical properties of KWL samples were determined, and textural properties of those were analyzed using a texture analyzer (Jiawei Innovation and Technology Co. Ltd., Zhejiang Province, China). The microstructure of KWL samples was observed using scanning electron microscopy. The results showed that the milk types had significant influences on the bacterial composition of KWL. In the curdling process, the predominant bacteria of H, S, P, and U KWL samples were Lactobacillus brevis, Janthinobacterium sp., Lactobacillus casei, and Streptococcus agalactiae, respectively. In the ripening process, the main strains in H KWL were Enterococcus faecium and Pediococcus pentosaceus. Lactobacillus casei and Lactobacillus paracasei were the dominant bacteria of U KWL. Lactobacillus casei was the main strain of P KWL, and no bacteria were detected in S KWL. Saccharomyces cerevisiae was the dominant fungus of KWL, and no significant effect of milk types on fungal composition of KWL was found. The results of physicochemical properties showed that significant differences in protein contents were found in the KWL samples, and P KWL had the highest protein content. The fat content of U KWL was significantly higher than that of samples from the other 3 groups. The U KWL and P KWL showed lower moisture than that of the other 2 KWL samples. In addition, no significant difference in pH value was found in all samples. The results of texture analysis and microstructure showed that compared with other 3 types of KWL samples, the related mass parameters of U KWL were more advantageous and improved significantly with the increase of the heat treatment temperature of raw milk and the addition of skim milk powder. Our findings revealed the effects of milk types on microbial composition, physicochemical properties, textural properties, and microstructure of KWL, and provided a basic theory for the optimization and industrial production of KWL.
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Affiliation(s)
- Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur-1706, Bangladesh
| | - Xiaolin Cai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wei Xue
- Heilongjiang Metrology Institute of Measurement and Verification, No. 99, Situ Street, Xiangfang District, Harbin, Heilongjiang, China 150036
| | - Wen Jiang
- National Agricultural Standardization Monitoring and Research Center (Heilongjiang), No. 1218, Chuangxin'er Road, Songbei District, Harbin, Heilongjiang, China 150028
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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