Investigating bacterial population structure and dynamics in traditional koumiss from Inner Mongolia using single molecule real-time sequencing

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.

Section: Bacterial and Yeast Diversitycontrasting

confidence: 99%

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

et al. 2020

BMC Microbiol

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“…whereas Enterobacter was found to be enriched during later fermentation and is related to flavor ripening [28]. In our study, the abundance of Acetobacter genus was lower (1.…”

Section: Bacterial and Yeast Diversitycontrasting

confidence: 54%

Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

et al. 2020

Preprint

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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 microbiota and taste also were found.

“…whereas Enterobacter was found to be enriched during later fermentation and is related to flavor ripening [32]. In our study, the abundance of Acetobacter genus was lower (1.…”

Section: Bacterial and Yeast Diversitycontrasting

confidence: 54%

Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

et al. 2019

Preprint

Self Cite

Koumiss, a naturally fermented mare’s milk with a distinctive flavor, has been consumed for thousands of years by Mongolian people. To clarify the contribution of microbiota to the taste of koumiss, bacterial and yeast diversity in koumiss were investigated by single-molecule real-time sequencing; the organic acid content was quantified by HPLC, and the taste was analyzed using the SA402B taste-sensing system. 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 unculturedGuehomyces. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Organic acid accumulation in koumiss was mainly correlated with bacterial, but not yeast, species abundance. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor. To prevent excessive sourness, astringency, and bitter taste during koumiss production, the abundance of Lactobacillus helveticus and Dekkera anomala can be controlled; alternatively, Lactococcus lactis and Kazachstania unispora could be increased in the artificial starter culture.