Bacterial composition and function during fermentation of Mongolia koumiss

Area of Science:

• Microbiology
• Food Science
• Metagenomics

Background:

• Koumiss, a fermented mare's milk beverage, is gaining attention for its nutritional value and economic importance.
• Bacteria are crucial for koumiss fermentation, influencing pH, spoilage, and nutritional content.

Purpose of the Study:

• To dynamically profile the core microbiota and functional genes of koumiss during fermentation.
• To elucidate the role of bacteria, particularly lactic acid bacteria (LAB), in koumiss quality and nutritional changes.

Main Methods:

• Metagenomics sequencing was employed to analyze bacterial species and functional categories.
• Nutritional content and microbial metabolic activity were monitored at different fermentation time points.

Main Results:

• Twenty-three major functional categories were identified, with replication, recombination, and repair functions being highly abundant.
• A significant correlation was observed between Lactococcus piscium and a specific CoG category.
• Bacterial metabolic activity peaked within the first 24 hours and then stabilized, with LAB driving pH decrease and quality enhancement.

Conclusions:

• Metagenomics provides dynamic insights into koumiss bacterial composition and function.
• Lactic acid bacteria play a pivotal role in koumiss fermentation, impacting its quality and nutritional profile.