ArticleBMC microbiology2020
Profiling of koumiss microbiota and organic acids and their effects on koumiss taste.
Article in BMC microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Mare's Milk for Gut Microbiome Restoration and Immune Recovery After COVID-19 in Children and Pregnant Women: A Hypothesis-Generating Systematic Review.Biomolecules · 2026Pooled it
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Microbial diversity and production of milk spirit using traditional Buryat fermentation and distillation technologies.Scientific reports · 2026Article
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production.Food chemistry: X · 2025Article
- Exploring the Microbiome and Functional Metabolism of Fermented Camel Milk (Shubat) Using Metagenomics.Foods (Basel, Switzerland) · 2025Article
- Fungi as Food.Current topics in microbiology and immunology · 2025Review
- Application of selected lactic acid bacteria isolates for bread production without baker's yeast.Food science and biotechnology · 2024Article
- Effect of different isolation sources ofFood chemistry: X · 2024Article
- Fermented Mare Milk and Its Microorganisms for Human Consumption and Health.Foods (Basel, Switzerland) · 2024Review
- Targeted Application of Functional Foods as Immune Fitness Boosters in the Defense against Viral Infection.Nutrients · 2023Review
- Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis.Foods (Basel, Switzerland) · 2023Article
- Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation.NPJ science of food · 2023Article
- Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review.Frontiers in nutrition · 2023Review
- Metagenomic Exploration of Koumiss from Kazakhstan.Microbiology resource announcements · 2022Article
- Nutritional and ethnomedicinal scenario of koumiss: A concurrent review.Food science & nutrition · 2021Review
- Article
- Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology.Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
backgroundKoumiss is a naturally fermented mare's milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile.
resultsA total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactococcus raffinolactis, and Citrobacter freundii. The main yeast species were Dekkera anomala, Kazachstania unispora, Meyerozyma caribbica, Pichia sp.BZ159, Kluyveromyces marxianus, and uncultured Guehomyces. The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora, Dekkera anomala, and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami.
conclusionsOur results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast species and taste also were found.
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