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All Aspects Of Koumiss, The Natural Fermented Product

Yıl 2014, Cilt: 2 Sayı: 1, 23 - 34, 01.05.2014

R. Adil Akai Tegin Z. Gönülalan

Öz

Kyrgyzstan is known as a country, in accordance with the geographic area, where are farm the horses and also made from mare | s milk koumiss. Generally, the consumption of milk in this is region is regarded as a attribute of the nomadic. Usually, in the nomadic culture conventionally reared milking animals and other animal species for milk production are used in obtaining fermented products milk. Koumiss, which allows the use of mare milk for a long time and considerable positive effect on human health, although abundant microbiota is a product containing probiotics. Koumiss is a form of mare milk, which allow use for a long time by fermenting and containing abundant of probiotics microbiota considerable positive effect on human health. Diversity of microbiota will differ because of the geographical conditions and animal species.

Anahtar Kelimeler

Koumiss lactic acid bacteria fermentation Kyrgyzstan

Kaynakça

  • [1] Dugan F. M. Fermentative Microorganisms in the Prehistory of Europe, the Steppes, and Indo-Iranian Asia and Their Contemporary Use in Traditional and Probiotic Beverages, Dregs of Our Forgotten Ancestors. Fungi, 2:4, (2009): 16-39.
  • [2] Satomi I. "Koumiss", a treasure for nomad. Onko Chishin, 41, (2004): 87-93
  • [3] Doreau M.& Martin-Rosset. W. Dairyanimals: horse.InH.Roginski, J. A.Fuquay, & P. F. Fox (Eds.), Encyclopedia of dairy sciences. London, UK: AcademicPress, pp. 630-637, 2002.
  • [4] Oftedal O.T., Hintz H.F.,& Schryver H.F. Lactation in the horse: milk composition and intake by foals. Journal of Nutrition, 113, (1983): 2096-2106.
  • [5] Csapo J., Salamon Sz., Loki K., & Csapo-Kiss Zs. Composition of mare's colostrum and milk I. Fat content, fatty acid composition and vitamin contents. Acta Univ. Sapientiae, Alimentaria, 2, 1, (2009): 119-131.
  • [6] Massimo M., Francesca M., Andrea S., & Primo M. Protein and fat composition of mare’s milk: some nutritional remarks with reference to human and cow’s milk. International Dairy Journal, 12, (2002): 869–877.
  • [7] Csapo J., Salamon Sz., Loki K., & Csapo-Kiss Zs. Composition of mare's colostrum and milk II. Protein content, amino acid composition and contents of macro- and micro-elements. Acta Univ. Sapientiae, Alimentaria, 2, 1, (2009): 133-148.
  • [8] Konuspayeva G. Identity, Therapeutic Benefits and Health Claims: Fermented Dairy Products in Central. Session 2: Milk, Man, Culture and Society Presided by Catherine Baroin Asia.
  • [9] http://discoveruzbekistan.com/aug_sep2004/7.shtml erişim tarihi: 24/01/2011.
  • [10] Dankow R., Wojtowski J., Pikul J., Niznikowski R., & Cais-Sokolinski D. Effect of lactation on the hygiene quality and some milk physicochemical traits of the Wielkopolska mares. Arch Tierz., Dummerstorf, 49, (2006): 201-206.
  • [11] http://www.yousigma.com/recipes/khumiss.html erişim tarihi: 24/01/2011.
  • [12] Microbiology and Biochemistry of Cheese and Fermented Milk.2 nd Ed. B.A. Law Blackie Academic and Professional Pub.U.K. pp. 119-120-121, 1997
  • [13] Berlin PJ. Kumiss, IDF Bullettin, Part IV, pp. 16, 1962
  • [14] Bonomi F., Iametti S., Pagliarini E., and Solaroli G. Termal sensitity of mare’s milk proteins. Journal of Dairy Research, 61, (1994): 419-22
  • [15] Fungal Biotechnology in Agricultural, Food and Environmental Ed. Dilip K. Applications. Arora, Taylor and Francis e library, ISBN: 0-203-91336-1, pp. 447, 2005
  • [16] Kırgız Standarları 2007, Kırgızistan Cumhuriyeti Ulusal Standardları, Kısrak sütünden yapılan doğal kımızın taşıması gereken özellikleri. pp: 3-4-8, Bişkek 2007
  • [17] Chandan, R. C. History and Consumption Trends, in Manufacturing Yogurt and Fermented Milks (ed R. C. Chandan), Blackwell Publishing, Ames, Iowa, USA, 2007
  • [18] Zhang Q., Zhong J., Liang X., Liu W., and Huan L. Improvement of human interferon alpha secretion by Lactococcus lactis. Biotechnol Lett, 32, (2010):1271–1277
  • [19] Montanari G, Zambonelli C, Grazia L. Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. Journal of Dairy Research, 63, (1996): 327-331
  • [20] Montanari G., & Grazia L. Galactose-Fermenting Yeasts as Fermentation Microorganisms in Traditional Koumiss. Food Technology and Biotechnology, 35, (1997): 4
  • [21] Danova S, Petrov K, Pavlov P et al. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. International Journal of Dairy Technology, 58 (2), 100-105
  • [22] Chen, X., Z.-H. Sun, H. Meng, & H.-P. Zhang. Molecular cloning and characterisation of gamma subunit of H+- ATPase in Lactobacillus acidophilus MG2-9. Annals of Microbiology, 57, (2007): 415–18.
  • [23] Wszolek, M., B. Kupiec-Teahan, H. S. Guldager, & A. Y. Tamime. Production of kefir, koumiss and other related products.Areal Diffusion and Genetic Inheritance-Fermented Milks, A. Y. Tamime, ed., Blackwell, Oxford, UK., pp. 174–216, 2006
  • [24] Seiler, H. A review: yeasts in kefir and kumiss. Milchwissenschaft. 58 (7/8), (2003): 392–96.
  • [25] Hao Y, Zhao L, Zhang H, Zhai Z, Huang Y, Liu X. & Zhang L. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction. J Dairy Sci. May, 93(5), (2010):1926-33.
  • [26] Wang J., Chen X., Liu W., Yang M., Airidengcaicike, & Zhang H. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol, 227 (2008): 1555–1561.
  • [27]
  • [29] Billige M., Liu W., Rina W., Wang L., Sun T., Wang J., Li H., & Zhang H.. Evaluation of potential probiotics properties of the screened Lactobacilli isolated from home-made koumiss in Mongolia. Annals of Microbiology, 59 (3), (2009): 493-498.
  • [26] Wang J., Chen X., Liu W., Yang M., Airidengcaicike, & Zhang H. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol, 227 (2008): 1555–1561.
  • [27] Billige M., Liu W., Rina W., Wang L., Sun T., Wang J., Li H., & Zhang H.. Evaluation of potential probiotics properties of the screened Lactobacilli isolated from home-made koumiss in Mongolia. Annals of Microbiology, 59 (3), (2009): 493-498.
  • [28] Businco L., Giampietro P. G., Lucenti P., Lucaroni F., Pini C., Felice G. Di, Iacovacci P, Curadi C., & Orlandi M. Allergenicity of mare’s milk in children with cow’s milk allergy. J Allergy Clin Immunol, May, (2000): 1031-1034.
  • [29] Fanta C., & Ebner C.. Allergy to mare’s milk. Allergy, 53, (1998): 539-540.
  • [30] Rahmat A., Rosli R., Hoon T.M., Umar-Tsafe N., Abdul Manaf Ali & Mohd Fadzelly Abu Bakar. Comparative Evaluation of Cytotoxic Effects of Milk from Various Species on Leukemia Cell Lines. Malaysian Journal of Medicine and Health Sciences. Vol-2, 1 (2006).
  • [31] Jagielski V., M.D., & M.R.C.P.L. The value of koumiss in the treatment of nausea, vomiting, and inability to retain other food on the stomach. The British Medical Journal, Dec., (1877): 919-921.
  • [32] Lekarstvennye bogatstva (Prirodnogo proishojdeniya). Altymyshev A., Kyrgyzstan, pp. 167-176, 1974.

Bütün yönleriyle doğal fermente ürün, kımız

Yıl 2014, Cilt: 2 Sayı: 1, 23 - 34, 01.05.2014

R. Adil Akai Tegin Z. Gönülalan

Öz

Kırgızistan coğrafik olarak bulunduğu alan hayvancılığa uyumlu olan at yetiştirilen ve kısrak sütünden kımız yapılan bir ülke olarak da bilinmektedir. Bu bölgedeki süt tüketiminin fazla olması genellikle göçebe kültürün bir özelliği olarak kabul edilmektedir. Göçebe kültürü içerisinde, geleneksel olarak süt üretimi için yetiştirilen hayvanlar ile diğer sağılan hayvan türlerinin sütleri çoğunlukla fermente ürünlerinin elde edilmesinde kullanılmaktadır. Kımız kısrak sütünün uzun zaman kullanılmasını sağlayan ve insan sağlığı üzerinde önemli ölçüde olumlu etki göstermekle birlikte bol miktarda probiyotik microbiota içeren bir üründür. İçinde bulunan mikrobiotanın çeşitliliği coğrafik koşullardan ve hayvan türünden farklılık göstermektedir

Anahtar Kelimeler

kımız laktik asit bakterileri fermantasyon Kırgızistan

Kaynakça

  • [1] Dugan F. M. Fermentative Microorganisms in the Prehistory of Europe, the Steppes, and Indo-Iranian Asia and Their Contemporary Use in Traditional and Probiotic Beverages, Dregs of Our Forgotten Ancestors. Fungi, 2:4, (2009): 16-39.
  • [2] Satomi I. "Koumiss", a treasure for nomad. Onko Chishin, 41, (2004): 87-93
  • [3] Doreau M.& Martin-Rosset. W. Dairyanimals: horse.InH.Roginski, J. A.Fuquay, & P. F. Fox (Eds.), Encyclopedia of dairy sciences. London, UK: AcademicPress, pp. 630-637, 2002.
  • [4] Oftedal O.T., Hintz H.F.,& Schryver H.F. Lactation in the horse: milk composition and intake by foals. Journal of Nutrition, 113, (1983): 2096-2106.
  • [5] Csapo J., Salamon Sz., Loki K., & Csapo-Kiss Zs. Composition of mare's colostrum and milk I. Fat content, fatty acid composition and vitamin contents. Acta Univ. Sapientiae, Alimentaria, 2, 1, (2009): 119-131.
  • [6] Massimo M., Francesca M., Andrea S., & Primo M. Protein and fat composition of mare’s milk: some nutritional remarks with reference to human and cow’s milk. International Dairy Journal, 12, (2002): 869–877.
  • [7] Csapo J., Salamon Sz., Loki K., & Csapo-Kiss Zs. Composition of mare's colostrum and milk II. Protein content, amino acid composition and contents of macro- and micro-elements. Acta Univ. Sapientiae, Alimentaria, 2, 1, (2009): 133-148.
  • [8] Konuspayeva G. Identity, Therapeutic Benefits and Health Claims: Fermented Dairy Products in Central. Session 2: Milk, Man, Culture and Society Presided by Catherine Baroin Asia.
  • [9] http://discoveruzbekistan.com/aug_sep2004/7.shtml erişim tarihi: 24/01/2011.
  • [10] Dankow R., Wojtowski J., Pikul J., Niznikowski R., & Cais-Sokolinski D. Effect of lactation on the hygiene quality and some milk physicochemical traits of the Wielkopolska mares. Arch Tierz., Dummerstorf, 49, (2006): 201-206.
  • [11] http://www.yousigma.com/recipes/khumiss.html erişim tarihi: 24/01/2011.
  • [12] Microbiology and Biochemistry of Cheese and Fermented Milk.2 nd Ed. B.A. Law Blackie Academic and Professional Pub.U.K. pp. 119-120-121, 1997
  • [13] Berlin PJ. Kumiss, IDF Bullettin, Part IV, pp. 16, 1962
  • [14] Bonomi F., Iametti S., Pagliarini E., and Solaroli G. Termal sensitity of mare’s milk proteins. Journal of Dairy Research, 61, (1994): 419-22
  • [15] Fungal Biotechnology in Agricultural, Food and Environmental Ed. Dilip K. Applications. Arora, Taylor and Francis e library, ISBN: 0-203-91336-1, pp. 447, 2005
  • [16] Kırgız Standarları 2007, Kırgızistan Cumhuriyeti Ulusal Standardları, Kısrak sütünden yapılan doğal kımızın taşıması gereken özellikleri. pp: 3-4-8, Bişkek 2007
  • [17] Chandan, R. C. History and Consumption Trends, in Manufacturing Yogurt and Fermented Milks (ed R. C. Chandan), Blackwell Publishing, Ames, Iowa, USA, 2007
  • [18] Zhang Q., Zhong J., Liang X., Liu W., and Huan L. Improvement of human interferon alpha secretion by Lactococcus lactis. Biotechnol Lett, 32, (2010):1271–1277
  • [19] Montanari G, Zambonelli C, Grazia L. Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional koumiss. Journal of Dairy Research, 63, (1996): 327-331
  • [20] Montanari G., & Grazia L. Galactose-Fermenting Yeasts as Fermentation Microorganisms in Traditional Koumiss. Food Technology and Biotechnology, 35, (1997): 4
  • [21] Danova S, Petrov K, Pavlov P et al. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. International Journal of Dairy Technology, 58 (2), 100-105
  • [22] Chen, X., Z.-H. Sun, H. Meng, & H.-P. Zhang. Molecular cloning and characterisation of gamma subunit of H+- ATPase in Lactobacillus acidophilus MG2-9. Annals of Microbiology, 57, (2007): 415–18.
  • [23] Wszolek, M., B. Kupiec-Teahan, H. S. Guldager, & A. Y. Tamime. Production of kefir, koumiss and other related products.Areal Diffusion and Genetic Inheritance-Fermented Milks, A. Y. Tamime, ed., Blackwell, Oxford, UK., pp. 174–216, 2006
  • [24] Seiler, H. A review: yeasts in kefir and kumiss. Milchwissenschaft. 58 (7/8), (2003): 392–96.
  • [25] Hao Y, Zhao L, Zhang H, Zhai Z, Huang Y, Liu X. & Zhang L. Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction. J Dairy Sci. May, 93(5), (2010):1926-33.
  • [26] Wang J., Chen X., Liu W., Yang M., Airidengcaicike, & Zhang H. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol, 227 (2008): 1555–1561.
  • [27]
  • [29] Billige M., Liu W., Rina W., Wang L., Sun T., Wang J., Li H., & Zhang H.. Evaluation of potential probiotics properties of the screened Lactobacilli isolated from home-made koumiss in Mongolia. Annals of Microbiology, 59 (3), (2009): 493-498.
  • [26] Wang J., Chen X., Liu W., Yang M., Airidengcaicike, & Zhang H. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol, 227 (2008): 1555–1561.
  • [27] Billige M., Liu W., Rina W., Wang L., Sun T., Wang J., Li H., & Zhang H.. Evaluation of potential probiotics properties of the screened Lactobacilli isolated from home-made koumiss in Mongolia. Annals of Microbiology, 59 (3), (2009): 493-498.
  • [28] Businco L., Giampietro P. G., Lucenti P., Lucaroni F., Pini C., Felice G. Di, Iacovacci P, Curadi C., & Orlandi M. Allergenicity of mare’s milk in children with cow’s milk allergy. J Allergy Clin Immunol, May, (2000): 1031-1034.
  • [29] Fanta C., & Ebner C.. Allergy to mare’s milk. Allergy, 53, (1998): 539-540.
  • [30] Rahmat A., Rosli R., Hoon T.M., Umar-Tsafe N., Abdul Manaf Ali & Mohd Fadzelly Abu Bakar. Comparative Evaluation of Cytotoxic Effects of Milk from Various Species on Leukemia Cell Lines. Malaysian Journal of Medicine and Health Sciences. Vol-2, 1 (2006).
  • [31] Jagielski V., M.D., & M.R.C.P.L. The value of koumiss in the treatment of nausea, vomiting, and inability to retain other food on the stomach. The British Medical Journal, Dec., (1877): 919-921.
  • [32] Lekarstvennye bogatstva (Prirodnogo proishojdeniya). Altymyshev A., Kyrgyzstan, pp. 167-176, 1974.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA95NP83TR
Bölüm Araştırma Makalesi
Yazarlar

R. Adil Akai Tegin

Z. Gönülalan Bu kişi benim

Yayımlanma Tarihi 1 Mayıs 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 2 Sayı: 1

Kaynak Göster

APA Tegin, R. A. A., & Gönülalan, Z. (2014). All Aspects Of Koumiss, The Natural Fermented Product. MANAS Journal of Engineering, 2(1), 23-34.
AMA Tegin RAA, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. MJEN. Mayıs 2014;2(1):23-34.
Chicago Tegin, R. Adil Akai, ve Z. Gönülalan. “All Aspects Of Koumiss, The Natural Fermented Product”. MANAS Journal of Engineering 2, sy. 1 (Mayıs 2014): 23-34.
EndNote Tegin RAA, Gönülalan Z (01 Mayıs 2014) All Aspects Of Koumiss, The Natural Fermented Product. MANAS Journal of Engineering 2 1 23–34.
IEEE R. A. A. Tegin ve Z. Gönülalan, “All Aspects Of Koumiss, The Natural Fermented Product”, MJEN, c. 2, sy. 1, ss. 23–34, 2014.
ISNAD Tegin, R. Adil Akai - Gönülalan, Z. “All Aspects Of Koumiss, The Natural Fermented Product”. MANAS Journal of Engineering 2/1 (Mayıs 2014), 23-34.
JAMA Tegin RAA, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. MJEN. 2014;2:23–34.
MLA Tegin, R. Adil Akai ve Z. Gönülalan. “All Aspects Of Koumiss, The Natural Fermented Product”. MANAS Journal of Engineering, c. 2, sy. 1, 2014, ss. 23-34.
Vancouver Tegin RAA, Gönülalan Z. All Aspects Of Koumiss, The Natural Fermented Product. MJEN. 2014;2(1):23-34.

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