Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. (November 2019)

• Record Type: Journal Article
• Authors: Wurihan, ; Bao, Liansheng; Hasigaowa, ; Bao, Xiuping; Dai, Yujie; Jia, Shiru
• Is Part Of: International dairy journal. Volume 98(2019)
• Page Start: 1
• Page End: 8
• Publication Date: 2019-11
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2019.06.013
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The microbial population in koumiss, a traditional Mongolian fermented beverage, plays a vital role in its nutritional value, beneficial functions, and flavour. We used the Illumina MiSeq platform to investigate the successive bacterial communities produced during koumiss fermentation; dynamic changes in chemical composition of koumiss were also analysed. The correlation between bacterial species and major metabolites was then evaluated. The dominant bacterial species identified during the process of koumiss fermentation were Lactobacillus helveticus, Streptococcus parauberis (phylum Firmicutes), and Acetobacter pasteurianus (phylum Proteobacteria). Lactose content decreased during fermentation, whereas lactic acid, acetic acid, and butyric acid content increased, resulting in decreased pH. The changes in lactose, lactic acid, butyric acid, and pH were mainly correlated with the presence of the bacterial genera Acetobacter, Leuconostoc, Pediococcus, and Bacteroides . Information from these results could advance our understanding of koumiss fermentation, and also help improve the safety, flavour, and therapeutic applications of koumiss.