Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile

Oleinikova, Yelena; Alybayeva, Aigul; Daugaliyeva, Saule; Alimzhanova, Mereke; Ashimuly, Kazhybek; Yermekbay, Zhanerke; Khadzhibayeva, Irina; Saubenova, Margarita

doi:10.1016/j.idairyj.2023.105789

Cited by 5 publications

(1 citation statement)

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“…Since new genetic methods provide more precise metrics to classify bacteria, the genus Lactobacillus was recently re-evaluated and new genus and species names were recently adopted [71]. Therefore, in the more recent studies, LAB names are in accordance with the new taxonomy rules (see note for Table 1) [61,62].…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

Fermented Mare Milk and Its Microorganisms for Human Consumption and Health

Martuzzi,

Franceschi,

Formaggioni

2024

Foods

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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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Section: Lactic Acid Bacteriamentioning

confidence: 99%