Fermented Mare Research Articles

Probiotics effects on the growth performance and meat quality of broiler chickens

Context In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

Food from Equids-Commercial Fermented Mare's Milk (Koumiss) Products: Protective Effects against Alcohol Intoxication.

Fermented mare's milk (koumiss), a traditional Central Asian dairy product derived from fermented mare's milk, is renowned for its unique sour taste and texture. It has long been consumed by nomadic tribes for its nutritional and medicinal benefits. This study aimed to comprehensively analyze the protective effects of koumiss against alcohol-induced harm across behavioral, hematological, gastrointestinal, hepatic, and reproductive dimensions using a mouse model. Optimal intoxicating doses of alcohol and koumiss doses were determined, and their effects were explored through sleep tests and blood indicator measurements. Pretreatment with koumiss delayed inebriation, accelerated sobering, and reduced mortality in mice, mitigating alcohol's impact on blood ethanol levels and various physiological parameters. Histopathological and molecular analyses further confirmed koumiss's protective role against alcohol-induced damage in the liver, stomach, small intestine, and reproductive system. Transcriptomic studies on reproductive damage indicated that koumiss exerts its benefits by influencing mitochondrial and ribosomal functions and also shows promise in mitigating alcohol's effects on the reproductive system. In summary, koumiss emerges as a potential natural agent for protection against alcohol-induced harm, opening avenues for future research in this field.

Total Microbiological and Chemical Quality of Dry Fermented Mare’s Milk Sumbawa Using Gum Arabic (Acacia senegal) as Encapsulating Agent

Dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent and can improve the functionality of protein peptides to avoid their damage during process of making milk powder and can be fully absorbed by the body. This study aimed to improve the level and quality of dry fermented mare's milk Sumbawa by applying gum arabic (Acacia senegal) as an encapsulant agent by a vacuum foam drying oven method. The method used in this research was a laboratory experimental using a completely randomized design consisting of 5 treatments and 4 replications, which is T1 (20% with encapsulation gum arabic), T2 (24% with encapsulation gum arabic), T3 (28% with encapsulation gum arabic), and T4 (32% with encapsulation gum arabic). The difference in the concentration ratio of encapsulation gum arabic in dry fermented mare’s milk Sumbawa gave a very significant difference (P<0.01) in total plate count (T4 : 6.09 x 105 CFU/ml), potential of hydrogen (T4 : 4.60), total titration lactic acid (T4 : 1.27%), and total protein (3.72%). This analysis has shown that encapsulation can be achieved by adding gum arabic to the preparation of dry fermented mare’s milk Sumbawa.

Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity.

Koumiss, a five-thousand-year-old fermented mare's milk beverage, is widely recognized for its beneficial nutrient and medicinal properties. The microbiota of Chinese and Mongolian koumiss have been largely characterized in recent years, but little is known concerning Kazakh koumiss despite this drink historically originates from the modern Kazakhstan territory. In addition, while koumiss is regarded as a drink with therapeutic potential, there are also no data on koumiss anti-Candida activity. In this context, the aims of the present study were to investigate the bacterial diversity and anti-Candida albicans activity of homemade Kazakh koumiss samples as well as fermented whey and cow's milk, derived from koumiss and propagated for several months. Koumiss bacterial communities were largely dominated by lactic acid bacteria including Lactobacillus sensu lato spp. (69% of total reads), Streptococcus (8.0%) and Lactococcus (6.1%), while other subdominant genera included Acetobacter (2.6%), Enterobacter (2.4%), and Klebsiella (1.5%). Several but not all koumiss samples as well as fermented whey and cow's milk showed antagonistic activities towards C. albicans. Linear discriminant effect size (LEfSe) analysis showed that their bacterial communities were characterized by a significantly higher abundance of amplicon sequence variants (ASV) belonging to the genus Acetobacter. In conclusion, this study allowed to identify the key microorganisms of Kazakh koumiss and provided new information on the possible underestimated contribution of acetic acid bacteria to its probiotic properties.

Fermented Mare Milk and Its Microorganisms for Human Consumption and Health

Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of Lactobacillus spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties.

Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage.

(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence of the probiotic cultures Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP on the possibility of effecting the biodegradation of HCB in dairy products fermented from mare milk was investigated, taking into account the product storage time (maximum 21 days). HCB content was determined using the GC/MS method; (3) Results: A strong negative Pearson correlation (p < 0.05) was found between HCB concentration and the refrigeration storage time of the fermented beverages. The highest HCB reduction was observed in milk fermented with both Lacticaseibacillus rhamnosus LCR and Lactiplantibacillus plantarum subsp. plantarum LP (78.77%), while the lowest was noted when only Lactiplantibacillus plantarum subsp. plantarum LP was used (73.79%); (4) Conclusions: This pilot study confirmed that probiotics commonly used to give products health-promoting properties can also contribute to reducing the content of undesirable substances, and the bacterial cultures used might provide an alternative method for reducing HCB residues in fermented drinks.

Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate.

Provincializing histories of missions through food : friars and the consumption of kumiss in the Mongol empire

The article focuses on the question of the consumption of kumiss, a drink made from fermented mare's milk, among the various religious groups coexisting in the medieval Mongol empire. Inspired by Actor-Network Theory (B. Latour) and the project of provincializing Europe (D. Chakrabarthy), the article provides a comparative contextual analysis of medieval sources, including accounts of the Franciscan friars John of Plano Carpini and William of Rubruck, and other relevant sources relating to the history of the principalities of Rus', communities of Syriac and Armenian Christians, and the Mongols. It sheds light on the role of kumiss as a natural, cultural, and religious agent, which provoked diverse attitudes among the different religious groups and revealed their interdenominational and interreligious dynamics. Comparing the various, often contrasting attitudes towards kumiss consumption enables us to better understand the missionary situation of the Franciscan friars and also reveal the practical challenges and problems facing medieval Christian missions in the Mongol empire.

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk

Background. Fermented mare’s milk beverages supplemented with chia and inoculated with mesophilic LAB with probiotic bacteria were produced. Mare’s milk has recently been gaining attention due to its nutraceutical properties. The dominant protein fractions are albumin and globulin. The low fat content is comprised of a distinctive profile. Taking into account the lower casein-to-whey-protein ratio, emulsification and quickly absorbed fat, mare’s milk is more desirable for digestion than cow’s milk. Fermented mare’s milk with chia is free of chemical additives and is a functional dairy product with low fat content and high nutritional value. Materials and methods. The basic chemical composition was determined using DairySpec FT (Bentley Instruments, Chaska, MN, USA). Mare’s milk was pasteurized using a MILKY FJ 15 milk pasteurizer machine. For production beverages with chia, mesophilic LAB with probiotic bacteria BB-12® Probio-Tec™ were used. The fatty acid profiles and lactase activity were determined. Additionally, the atherogenic index (AI), thrombogenic index (TI) and hypercholesterolemic fatty acid index (HcFA) of fat milk samples were calculated. Results. It was found that the lactase enzyme activity of the fermented mare’s beverages with chia ranged from 0.17 (in fermented milk with 3 weeks storage) to 0.84 μkat∙100 g-1 immediately after production. The number of probiotic bacteria remained unchanged in the fermented beverages for the first 2 weeks of storage. After this time, the number of Bifidobacterium decreased by 11%. The addition of chia seeds increased the Σ UFA and Σ MUFA respectively by about 12.31% and 6.78%. It could be concluded that fermentation and chia can improve the nutritional value of the product. Conclusion. The analyses conducted in this study demonstrate that it was possible to produce fermented mare’s milk with chia seed (Salvia hispanica) addition increasing the Σ UFA and Σ MUFA.

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk [pdf

The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk [pdf

Complete Genome Sequence of Lactobacillus acidophilus LA-10A, a Promising Probiotic Strain Isolated from Fermented Mare's Milk.

ABSTRACTThis report describes the whole-genome sequence of Lactobacillus acidophilus LA-10A, isolated from fermented mare’s milk. This strain has been widely consumed due to its excellent performance in the treatment and prevention of Helicobacter pylori infection. The genome sequence of LA-10A provides further molecular information about its features.

Steppes to Health: How the Climate-Kumys Cure Shaped a New Steppe Imaginary

This paper examines the rise of the “climate-kumys cure” in late imperial Russia and how it shaped perceptions of the steppes as a “curative place.” By positing that kumys (fermented mare's milk), a traditional food produced by steppe nomads, interacted with unique qualities of the steppe climate—including aromatic air, abundant sunshine, cool forest groves, rich feathergrasses, and brilliant wildflowers—to cure tuberculosis patients of their symptoms, the climate-kumys cure produced an imaginary of the steppes that contrasted with traditional Russian views of the steppes as barren, monotonous, and even dangerous. Knowledge about the steppe climate produced by proponents of the climate-kumys cure harmonized with Soviet medical professionals’ ideas about forging workers’ bodies and restoring their minds. An understanding of the steppes as healthy, however, did not stop the spread of disease, nor did it lead to preservation. Even as the climate-kumys cure rose in popularity, the steppes that had given rise to kumys were vanishing.

Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network

Koumiss, naturally fermented mare’s milk, has a unique flavor that is affected by its resident microflora. In this study, we analyzed time-dependent changes in the microbiota and volatile metabolite profiles of koumiss using high-throughput sequencing and liquid–liquid extraction–gas chromatography–mass spectrometry. The dominant microrganisms in mare milk were Enterobacter and Rhodotorula, which were gradually suppressed, then Lactobacillus and Dekkera became the core microorganisms of koumiss. 17 FAA and 52 volatile organic compounds (VOCs) were identified during koumiss fermentation, including 19 odor active compounds and 15 differential metabolites of VOCs, mainly acids and esters, and their anabolism showed significant positive correlations with Lactobacillus and Dekkera. The microbial metabolic network showed that Lactobacillus and Dekkera were identified as the most important flavor-producing microbiota due to their significantly positive correlation with the formation of 33 and 28 flavor metabolites, respectively. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate VOCs, including carbohydrate metabolism, amino acid metabolism, and fatty acid biosynthesis. Our findings provide new guidance for the screening and application of flavor-producing microorganisms inkoumiss.

Koumiss promotes Mycobacterium bovis infection by disturbing intestinal flora and inhibiting endoplasmic reticulum stress.

Mycobacterium bovis is the causative agent of bovine tuberculosis and also responsible for serious threat to public health. Koumiss is a fermented mare's milk product, used as traditional drink. Here, we explored the effect of koumiss on gut microbiota and the host immune response against M bovis infection. Therefore, mice were treated with koumiss and fresh mare milk for 14days before M bovis infection and continue for 5weeks after infection. The results showed a clear change in the intestinal flora of mice treated with koumiss, and the lungs of mice treated with koumiss showed severe edema, inflammatory infiltration, and pulmonary nodules in M bovis-infected mice. Notably, we found that the content of short-chain fatty acids was significantly lower in the koumiss-treated group compared with the control group. However, the expression of endoplasmic reticulum stress and apoptosis-related proteins in the lungs of koumiss-treated mice were significantly decreased. Collectively, these findings suggest that koumiss treatment disturb the intestinal flora of, which is associated with disease severity and the possible mechanism that induces lungs pathology. Our current findings can be exploited further to establish the "gut-lung" axis which might be a novel strategy for the control of tuberculosis.

Bacterial composition and function during fermentation of Mongolia koumiss.

Koumiss is a fermented mare's milk beverage that has attracted increasing attention due to its nutritional richness and important economic value. Bacteria in koumiss play a major role in pH decreasing and reducing spoilage through bacterial inhibition. The dynamic changes in nutritional content were determined firstly during fermentation, and then the metagenomics sequencing technology was applied to profile koumiss core microbiota at the species level. We also clarified the function and effect of the bacteria on the nutritional content of the final product. We also investigated active microbial function by comparing the metagenomics of representative samples collected at different time points during the fermentation process. This study dynamically revealed the bacterial composition and function of traditional koumiss during its making process. Twenty‐three major functional categories related to amino acid and fat synthesis, metabolism, and so on were identified. Functional category L (represented replication‐, recombination‐, and repair‐related functions) was one of the most important categories with the highest relative abundance in all of the 23 major functional categories. CoG category having a significant correlation with Lactococcus piscium was the most abundant. The change in metabolic activity of bacteria at different fermentation time points showed that the metabolic activity was more active in the first 24 hr and then began to stabilize. LAB play the major role in the koumiss pH decreasing and quality improvement. The functional genes of related metabolic activity of lactic acid bacteria were more active in the first 24 hr of koumiss fermentation and then began to stabilize.

Pastoral dairying in rural Mongolia

In this photo essay, I illustrate ethnographic encounters with dairying practices and dairy microbes in various regions of Mongolia. Drawing on fieldwork conducted during two consecutive summers this essay focuses on the sociocultural role of microbial starter cultures in producing diverse dairy products (such as fermented mare’s milk) and in cross-generational knowledge transfer. The Mongolian word for starter culture is khöröngö, which also means capital and heritage. In this context, a sociocultural anthropological approach sheds new light on starter cultures as mobile entities of value across space and time.

Exploring Potential Bioactive Peptides in Fermented Bactrian Camel's Milk and Mare's Milk Made by Mongolian Nomads.

To date, bioactive proteins and peptides from minor livestock milks and their fermented products have been scarcely reported. In Mongolia, nomads are commonly rearing five livestock animal species (i.e., cow, camel, goat, horse, and sheep) for milking and other purposes. In this study, we analyzed the peptide composition in fermented milks of Bactrian camels (Camelus bactrianus) and horses, produced by Mongolian nomads for self-consumption. Peptides from skimmed fermented milks were separated by ultrafiltration and reverse-phase high-performance liquid chromatography. Then, their amino acid sequences were determined by matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry. Consequently, eleven peptides were identified in the fermented camel’s milk including four from β-casein (β-CN), three from αs1-CN, and two from both κ-CN and lactophorin. On the other hand, twenty-four peptides were identified in the fermented mare’s milk including nineteen from β-CN, three from αs1-CN, and one from both κ-CN and αs2-CN. According to previous reports on the bioactivities of milk-derived peptides, antibacterial and antihypertensive activities were promising in both the fermented camel’s milk and mare’s milk. In addition, potential antioxidant activity was conjectured in the fermented camel’s milk. Further investigations are currently needed to clarify the potential role of immunomodulatory peptides in the two fermented milks.

Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss

Koumiss is a type of famous fermented mare milk and considered an important nutritious beverage in central Asian countries. However, the production of koumiss cannot meet public demand in the market due to availability of mare milk. In the present study, 52 lactic acid bacteria and 20 yeast strains from traditional homemade Kazakhstan koumiss were isolated and identified. The isolates were used in a trial that included fermented cow milk, and the flavor profiles, color, and taste to determine their contribution in the co-fermentation of cow milk. Based on the sensory evaluation, KZLAB13 and KZY10 strains were selected as the best cofermentation combinations. The optimal fermentation conditions were confirmed as the ratio of the starter culture 2.4:1.6 % (vol/vol) KZLAB13 strain to KZY10 strain and a temperature of 36°C for 16 h using response surface methodology. After evaluating the quality of the optimized cow-milk koumiss compared with the Kazakhstan koumiss, results suggested that cow milk fermented by these 2 strains possessed a promising taste, flavor, and physicochemical and rheological properties. Altogether, our results showed that cow milk fermented with a combination of KZLAB13 and KZY10 strains can simulate the taste, flavor, and quality of traditional koumiss. Our study provided a novel alternative to mare-milk koumiss and could be used in dairy programs to fulfill the needs of people.

Biotransformation of Major Ginsenoside Rb1 to Rd by Dekkera anomala YAE-1 from Mongolian Fermented Milk (Airag).

Dekkera anomala YAE-1 strain separated from "airag" (Mongolian fermented mare's milk) produces β-glucosidase, which can convert ginsenoside Rb1 from Panax ginseng. Ginseng-derived bioactive components such as ginsenoside Rb1 have various immunological and anticancer activities. Airag was collected from five different mare milk farms located near Ulaanbaatar, Mongolia. YAE-1 strains were isolated from airag to examine the hydrolytic activities of β-glucosidase on Korean Panax ginseng using an API ZYM kit. Supernatants of selected cultures having β-glucosidase activity were examined for hydrolysis of the major ginsenoside Rb1 at 40°C, pH 5.0. The YAE-1 strain was found to be nearly identical at 99.9% homology with Dekkera anomala DB-7B, and was thus named Dekkera anomala YAE-1. This strain exerted higher β-glucosidase activity than other enzymes. Reaction mixtures from Dekkera anomala YAE-1 showed great capacity for converting ginsenoside Rb1 to ginsenoside Rd. The β-glucosidase produced by Dekkera anomala YAE-1 was able to hydrolyze ginsenoside Rb1 and convert it to Rd during fermentation of the ginseng. The amount of ginsenoside Rd was highly increased from 0 to 1.404 mg/ml in fermented 20% ginseng root at 7 days.

The Influence of Fermented Mare’s Milk Processing Under Pressure of Gaseous Nitrogen on the Quality of Koumiss

The urgency of the problem of increasing the nutritional qualities of mare's milk is that, it has versatile uses. Many people traditionally prefer koumiss made of milk with high fat content, as it has good taste, mouth-watering appearance, high calorie content, helps to increase liver weight. In many patients, including tuberculosis, hypotrophic and malnourished due to a long and serious illness, the latter aspect is an important part of treatment. In the production of raw materials for baby and diet food, first of all, it is necessary to achieve an increase in the protein and fat content of mares, as well as to stabilize the content of valuable components in milk during lactation. Therefore, the search for methods for correcting the composition of dairy raw materials is relevant to industry issues. This article presents the results on the research of influence of Hydro mechanical processing on the physicochemical and microbiological properties of mare's milk. Milk processing treatment by gaseous nitrogen was carried out at laboratory-patented system. This method has not had a negative impact on its physical and chemical characteristics, but significantly increased the bactericidal life. The introduction of pure cultures of koumiss leaven in processed and not processed raw milk has reduced the acidity build-up to the optimal value allowing increase in the life of koumiss.