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Vol 37(2021) N 6 p. 58-73; DOI 10.21519/0234-2758-2021-37-6-58-73
A.M. Kholdina1*, A.A. Laikova1, and I.N. Serezhkin1

Koumiss: Microbial Composition and Fermentation Characteristics

1Faculty of Biology, Lomonosov Moscow State University, Moscow, 119234, Russia

*annahold@yandex.ru
Received - 21.07.2021; Accepted - 18.10.2021

References

Koumiss is a traditional fermented beverage based on mare's milk. Various lactic acid bacteria, acetic acid bacteria and yeast take part in this fermentation. Microbial composition plays a key role in shaping of smell and taste of the product. The study of the microbial associations of koumiss and establishment of correlations between the microbiota composition and various product characteristics is a promising area of research. It contributes to the creation of more advanced starter cultures for industrial use. In this review, the main biochemical parameters of various types of koumiss are presented and the composition of the beverage microbiota is considered. Special attention is paid to the symbiotic relationships between microorganisms. The main stages of traditional, industrial and laboratory methods for koumiss production are discussed.

koumiss, fermentation, lactic acid bacteria, microbial associations, starter culture



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