Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F- 29280, Plouzané, France.
World J Microbiol Biotechnol. 2024 Feb 16;40(3):99. doi: 10.1007/s11274-024-03896-1.
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.
马奶酒是一种具有五千年历史的发酵马奶饮品，因其有益的营养和药用特性而广为人知。近年来，中国和蒙古马奶酒的微生物群已得到广泛研究，但哈萨克马奶酒的微生物群却鲜为人知，尽管这种饮料起源于现代哈萨克斯坦领土。此外，尽管马奶酒被认为是一种具有治疗潜力的饮料，但目前尚无关于马奶酒抗白色念珠菌活性的数据。在这种情况下，本研究旨在调查自制哈萨克马奶酒样本以及发酵乳清和牛奶的细菌多样性和抗白色念珠菌活性，这些样本来自马奶酒，经过数月的发酵和繁殖。马奶酒的细菌群落主要由乳酸菌（包括乳杆菌属的细菌）（占总reads 的 69%）、链球菌（8.0%）和乳球菌（6.1%）主导，而其他亚优势属包括醋杆菌（2.6%）、肠杆菌（2.4%）和克雷伯氏菌（1.5%）。一些但不是所有的马奶酒样本以及发酵乳清和牛奶都对白色念珠菌表现出拮抗活性。线性判别效应量（LEfSe）分析表明，它们的细菌群落的特征是属于醋杆菌属的扩增子序列变体（ASV）的丰度显著更高。总之，本研究能够鉴定哈萨克马奶酒的关键微生物，并提供了有关醋酸菌对其益生菌特性可能被低估的新信息。
