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Research article
Bilige Menghe
Inner Mongolia Agricultural University
Corresponding Author
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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.
Keywords
Bacterial diversity, Yeast diversity, Organic acids, Taste, Koumiss
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View the published article at BMC Microbiology.
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On 27 Mar, 2020
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Editorial decision: Minor revision
On 24 Mar, 2020
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Received 23 Mar, 2020
Review #1 received
Received 17 Mar, 2020
Reviewer #2 agreed
On 11 Mar, 2020
Reviewers invited
Invitations sent on 06 Mar, 2020
Reviewer #1 agreed
On 06 Mar, 2020
Editor assigned
On 02 Mar, 2020
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On 01 Mar, 2020
Editor invited
On 01 Mar, 2020
Version 1
Posted 15 Nov, 2019
No comments provided
Editorial decision: Major revision
On 29 Jan, 2020
Review #2 received
Received 27 Jan, 2020
Review #1 received
Received 25 Jan, 2020
Reviewer #2 agreed
On 09 Jan, 2020
Reviewer #1 agreed
On 08 Jan, 2020
Reviewers invited
Invitations sent on 09 Dec, 2019
Editor assigned
On 03 Dec, 2019
Submission checks complete
On 14 Nov, 2019
Editor invited
On 14 Nov, 2019
First submitted
On 04 Nov, 2019
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A new preprint design is coming!
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See the published version of this preprint at BMC Microbiology.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research article
Bilige Menghe
Inner Mongolia Agricultural University
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at BMC Microbiology.
No community comments so far
Submission checks complete
On 27 Mar, 2020
Editorial decision: Accept
On 27 Mar, 2020
No comments provided
Editorial decision: Minor revision
On 24 Mar, 2020
Review #2 received
Received 23 Mar, 2020
Review #1 received
Received 17 Mar, 2020
Reviewer #2 agreed
On 11 Mar, 2020
Reviewers invited
Invitations sent on 06 Mar, 2020
Reviewer #1 agreed
On 06 Mar, 2020
Editor assigned
On 02 Mar, 2020
Submission checks complete
On 01 Mar, 2020
Editor invited
On 01 Mar, 2020
Version 1
Posted 15 Nov, 2019
No comments provided
Editorial decision: Major revision
On 29 Jan, 2020
Review #2 received
Received 27 Jan, 2020
Review #1 received
Received 25 Jan, 2020
Reviewer #2 agreed
On 09 Jan, 2020
Reviewer #1 agreed
On 08 Jan, 2020
Reviewers invited
Invitations sent on 09 Dec, 2019
Editor assigned
On 03 Dec, 2019
Submission checks complete
On 14 Nov, 2019
Editor invited
On 14 Nov, 2019
First submitted
On 04 Nov, 2019
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
View the published article at BMC Microbiology.
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.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
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