College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100.
College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province, China 712100.
J Dairy Sci. 2021 Jan;104(1):151-166. doi: 10.3168/jds.2020-18527. Epub 2020 Nov 6.
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.
马奶酒是一种著名的发酵马奶，被认为是中亚国家的一种重要营养饮料。然而，由于马奶的供应有限，马奶酒的产量无法满足市场需求。在本研究中，从传统的哈萨克斯坦自制马奶酒中分离和鉴定了 52 株乳酸菌和 20 株酵母菌株。这些分离物被用于试验，包括发酵牛奶，以确定它们在牛奶共发酵中的风味特征、颜色和口感。基于感官评价，选择 KZLAB13 和 KZY10 菌株作为最佳共发酵组合。使用响应面法，确定最佳发酵条件为：KZLAB13 菌株和 KZY10 菌株的起始培养物比例为 2.4:1.6 %（体积/体积），温度为 36°C，发酵 16 小时。在评估优化后的牛奶马奶酒与哈萨克斯坦马奶酒的质量后，结果表明，这 2 株菌发酵的牛奶具有良好的口感、风味和理化及流变特性。总的来说，我们的结果表明，用 KZLAB13 和 KZY10 菌株组合发酵的牛奶可以模拟传统马奶酒的口感、风味和品质。我们的研究为马奶酒提供了一种新的替代品，可以用于乳制品计划，以满足人们的需求。
