ArticleFood science & nutrition2021
Bacterial composition and function during fermentation of Mongolia koumiss.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 27 citations in OpenAlex.
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Exploring the Microbiome and Functional Metabolism of Fermented Camel Milk (Shubat) Using Metagenomics.Foods (Basel, Switzerland) · 2025Article
- Daily koumiss has positive regulatory effects on blood lipids and immune system: A metabolomics study.Heliyon · 2024Article
- Fermented Mare Milk and Its Microorganisms for Human Consumption and Health.Foods (Basel, Switzerland) · 2024Review
- Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review.Frontiers in nutrition · 2023Review
- Study on the antagonistic effects of koumiss onFrontiers in nutrition · 2022Article
- Diversity Analysis of Bacterial and Function Prediction in Hurunge From Mongolia.Frontiers in nutrition · 2022Article
- Nutritional and ethnomedicinal scenario of koumiss: A concurrent review.Food science & nutrition · 2021Review
- Bacterial composition and function during fermentation of Mongolia koumiss.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Koumiss is a fermented mare's milk beverage that has attracted increasing attention due to its nutritional richness and important economic value. Bacteria in koumiss play a major role in pH decreasing and reducing spoilage through bacterial inhibition. The dynamic changes in nutritional content were determined firstly during fermentation, and then the metagenomics sequencing technology was applied to profile koumiss core microbiota at the species level. We also clarified the function and effect of the bacteria on the nutritional content of the final product. We also investigated active microbial function by comparing the metagenomics of representative samples collected at different time points during the fermentation process. This study dynamically revealed the bacterial composition and function of traditional koumiss during its making process. Twenty-three major functional categories related to amino acid and fat synthesis, metabolism, and so on were identified. Functional category L (represented replication-, recombination-, and repair-related functions) was one of the most important categories with the highest relative abundance in all of the 23 major functional categories. CoG category having a significant correlation with
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.