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Research article
Bilige Menghe
Inner Mongolia Agricultural University
Corresponding Author
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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.
Keywords
Bacterial diversity, Yeast diversity, Organic acids, Taste, Koumiss
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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
Version 2
Posted 05 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
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!
We have improved readability, clarity, accessibility, and opportunities for engagement.
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
Version 2
Posted 05 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
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.
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.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
This is a list of supplementary files associated with this preprint. Click to download.
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