Abstract
The quality and formation of bioactive components in fermented koumiss are based on the complex metabolism of the microbial community. In the present study, changes in the bioactive metabolites and microbial communities in black and white horse-sourced koumiss were evaluated during the fermentation process. 74 and 69 differential metabolites were formed when BLM and WHM were fermentated into koumiss. Lactobacillus and Dekkera grew rapidly and became the dominant genera in the koumiss. Bioactive compounds (e.g., adenine, d-proline) were significantly enhanced after natural fermentation and were positively correlated with Lactobacillus, Dekkera and Acetobacter. The microbial metabolic network showed that Lactobacillus and Dekkera were the functional core microbiota and played significant roles in the formation of bioactive compounds, followed by Acetobacter, Streptococcus and Leuconostoc. The current study results provide new insight into the formation of bioactive components in koumiss, which is useful for directionally isolating functional microorganisms suitable for koumiss fermentation.
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