Microbial Profile of Kurunga and Koumiss (Review Paper)

The review outlines the achievements in the field of research and identification of the kurunga and koumiss microflora. These are mixed fermentation sour milk products with similar healing properties. The paper represents information on the structure of spontaneously formed natural communities of th...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-03, Vol.666 (3), p.32025
Main Authors: Zandanova, T N, Ivanova, K V, Losorova, Yu E, Myryanova, T P
Format: Article
Language:English
Subjects:
Angiotensin
Antibiotics
Bile
Cholesterol
Exopolysaccharides
Fermentation
Microflora
Microorganisms
Milk products
Peptidyl-dipeptidase A
Probiotics
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Summary:The review outlines the achievements in the field of research and identification of the kurunga and koumiss microflora. These are mixed fermentation sour milk products with similar healing properties. The paper represents information on the structure of spontaneously formed natural communities of the drink microflora and the probiotic properties of the cultures isolated. It has been found that the cultures isolated are bile- and acid-tolerant, exhibit high exopolysaccharide synthesizing activity, as well as cholesterol-degrading and antibiotic activity. The koumiss’ ability to inhibit angiotensin-converting enzyme is shown.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/666/3/032025