Influence of stage of lactation and year season on composition of mares' colostrum and milk and method and time of storage on vitamin C content in mares' milk

Markiewicz-Kęszycka, Maria; Czyżak-Runowska, Grażyna; Wójtowski, Jacek; Jóźwik, Artur; Pankiewicz, Radosław; Łęska, Bogusława; Krzyżewski, J.; Strzałkowska, N.; Marchewka, Joanna; Bagnicka, Emilia

doi:10.1002/jsfa.6947

Cited by 40 publications

(40 citation statements)

References 41 publications

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“…Citric acid is a common constituent of milk; its abundance in mare's milk is < 2.3 g/kg. Moreover, it is a substrate for certain LAB, which use it to form aromatic substances such as acetoin and diacetyl [51,52]. In our study, the more sour Xilingol-rural samples had lower citric acid content, which was consistent with the result that its content decreased with fermentation.…”

Section: Koumiss Organic Acid Profilingsupporting

confidence: 87%

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Tang

Hou

et al. 2020

BMC Microbiol

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Background: Koumiss 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.Results: A 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.Conclusions: Our 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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Section: Koumiss Organic Acid Profilingsupporting

confidence: 87%

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Tang

Hou

et al. 2020

BMC Microbiol

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“…In turn, raw MM contained 18.2 × 10 3 TBC mL −1 and 23.4 × 10 3 SCC mL −1 . Recorded values concerning the cytological and microbiological quality of milk collected for analyses may be considered good and consistent with literature data reported by other authors for high‐quality processed milk (Danków et al ., ; Skrzypek et al ., ; Cieślak et al ., ; Markiewicz‐Kęszycka et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

Cais‐Sokolińska

Wójtowski

Pikul

2016

Int J of Food Sci Tech

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Summary The degree of lactose hydrolysis and exogenous lactase activity of fermented mare's milk (MM) mixed with cow's (CM), sheep's (SM) and goat's milk (GM) was investigated. Moreover, the overall sensory desirableness of the novel products was also evaluated. A mixture MM + CM, or MM + GM, or MM + SM at a 1:1 ratio, significantly reduced the amount of contained lactose (P < 0.05). Fermented MM + SM mixture may be considered the product with the greatest potential consumer desirability. This particular product is preferable for patients with secondary lactose intolerance. Its additional advantage is connected with the predicted course of fermentation assessed on the basis of changes in pH, the count of mesophilic LAB and yeast as well as their survival rates during storage.

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“…The low dry matter content of the donkey milk was similar to that observed in the literature by other authors for equid milk (Markiewicz‐Kęszycka et al . ; Santos and Silvestre ). Ivanković et al .…”

Section: Resultsmentioning

confidence: 98%

Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

Valentini

Allegra

Adduci

et al. 2017

Int J of Dairy Tech

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The cladodes of Opuntia ficus‐indica (L.) Miller were fed to lactating donkeys as an alternative food, in order to evaluate effects on the chemical composition and antioxidant activity of their milk. Lactating donkeys were divided into two groups: standard feeding and alternative feeding. With regard to chemical composition, no differences were observed. Total antioxidant capacity was constant in the standard feeding group, while it increased in the alternative feeding group: the radical scavenging activity increased from 95.53% to 96.62% in the ABTS test and from 28.40% to 33.33% in the DPPH test. This indicated that alternative feeding affects the antioxidant capacity of milk.

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Influence of stage of lactation and year season on composition of mares' colostrum and milk and method and time of storage on vitamin C content in mares' milk

Abstract: In general, the results confirmed that mares' milk is a raw material with a unique chemical composition different from that produced by other farm animals.

Cited by 40 publications

References 41 publications

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

Effect of cactus pear (Opuntia ficus‐indica (L.) Miller) on the antioxidant capacity of donkey milk

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