Bacterial composition and function during fermentation of Mongolia koumiss. Issue 8 (12th June 2021)

• Record Type: Journal Article
• Authors: Wu, Yue; Li, Yu; Gesudu, Qimu; Zhang, Juntao; Sun, Zhihong; Halatu, Haobisi; Menghe, Bilege; Liu, Wenjun
• Is Part Of: Food science & nutrition. Volume 9:Issue 8(2021)
• Page Start: 4146
• Page End: 4155
• Publication Date: 2021-06-12
• Subjects: bacterial function -- koumiss -- metagenomics -- nutritional composition -- pathways; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2377
• Languages: English
• ISSNs: 2048-7177

Abstract

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 Lactococcus piscium was the most abundant. The change in metabolic activity of bacteria at different fermentation time points showed that the metabolic activity was more active in the first 24 hr and then began to stabilize. LAB play the major role in the koumiss pH decreasing and quality improvement. The functional genes of related metabolic activity of lactic acid bacteria were more active in the first 24 hr of koumiss fermentation and then began to stabilize. Abstract : The main functional categories that can participate in metabolism, etc. The change of metabolic activity of bacteria at different fermentation time points.