Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

Abstract Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

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Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

10.21203/rs.2.17323/v2 ◽

2020 ◽

Author(s):

Hai Tang ◽

Huimin Ma ◽

Qiangchuan Hou ◽

Weicheng Li ◽

Haiyan Xu ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Lactococcus Lactis ◽

Yeast Species ◽

Bacterial Species ◽

Lactobacillus Helveticus ◽

Limited Information ◽

Urban Group ◽

Rural Group

Abstract Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

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Changes in Galactose and Lactic Acid Content of Sweet Whey during Storage

Journal of Food Protection ◽

10.4315/0362-028x-67.2.403 ◽

2004 ◽

Vol 67 (2) ◽

pp. 403-406 ◽

Cited By ~ 6

Author(s):

R. D. RAO ◽

W. L. WENDORFF ◽

K. SMITH

Keyword(s):

Lactic Acid ◽

Lactococcus Lactis ◽

Lactic Acid Production ◽

Starter Culture ◽

Storage Conditions ◽

Starter Cultures ◽

Lactobacillus Helveticus ◽

Lactobacillus Delbrueckii ◽

The Other ◽

Time Period

Whey is often stored or transported for a period of time prior to processing. During this time period, galactose and lactic acid concentrations may accumulate, reducing the quality of spray-dried whey powders in regard to stickiness and agglomeration. This study surveyed industry samples of Cheddar and mozzarella cheese whey streams to determine how galactose and lactic acid concentrations changed with storage at appropriate (4°C) and abuse (37.8°C) temperatures. Samples stored at 4°C did not exhibit significant increases in levels of lactic acid or galactose. Mozzarella whey accumulated the greatest amount of galactose and lactic acid with storage at 37.8°C. Whey samples derived from cheese made from single strains of starter culture were also evaluated to determine each culture's contribution to galactose and lactic acid production. Starter cultures evaluated included Streptococcus salivarius ssp. thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. cremoris, and Lactococcus lactis ssp. lactis. Whey derived from L. helveticus accumulated a significantly greater amount of lactic acid upon storage at 37.8°C as compared with the other cultures. Galactose accumulation was significantly decreased in whey from L. lactis ssp. lactis stored at 37.8°C in comparison with the other cultures. Results from this study indicate that proper storage conditions (4°C) for whey prevent accumulation of galactose and lactic acid while the extent of accumulation during storage at 37.8°C varies depending on the culture(s) used in cheese production.

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COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

CBU International Conference Proceedings ◽

10.12955/cbup.v3.637 ◽

2015 ◽

Vol 3 ◽

pp. 447-454 ◽

Cited By ~ 5

Author(s):

Liga Priecina ◽

Daina Karklina

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Acid Content ◽

High Performance ◽

Hplc Method ◽

Metabolic Process ◽

High Importance ◽

Taste And Odor ◽

Pre Treatment ◽

Organic Acid Content

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

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The influence of aluminum on growth, carbohydrate, and organic acid content of an aluminum-tolerant and an aluminun-sensitive cultivar of wheat

Canadian Journal of Botany ◽

10.1139/b91-096 ◽

1991 ◽

Vol 69 (4) ◽

pp. 711-716 ◽

Cited By ~ 6

Author(s):

R. Scott ◽

J. Hoddinott ◽

G. J. Taylor ◽

K. Briggs

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Germ Plasm ◽

Carbon Allocation ◽

Aluminum Tolerance ◽

Fresh Weight ◽

Tolerance Strategy ◽

Broad Array ◽

Organic Acid Content ◽

Nutrient Solutions

An aluminum-sensitive cultivar (Katepwa) and an aluminum-tolerant experimental line (PT741) of Triticum aestivum were grown in nutrient solutions containing 0–400 μM aluminum at pH 4.5. After 18 days of growth, plant fresh weight was reduced in the Al-sensitive and Al-tolerant germ plasm by as little as 100 and 200 μM Al, respectively, and a number of changes in carbon allocation were observed. Shoot to root ratios increased with Al concentration in the Al-sensitive 'Katepwa' and remained constant in the Al-tolerant PT741.In both 'Katepwa' and PT741, shoot carbon was increasingly deposited into starch and fructan pools with increasing Al concentration. However, fructan deposition was more marked in the Al-sensitive 'Katepwa', possibly reflecting a failure to export carbon to the roots. Differences between Al-tolerant and Al-sensitive germ plasm were also observed in some organic acid levels. Contrary to several previous reports, higher concentrations of organic acids were found in the roots of Al-sensitive 'Katepwa'. In shoots, higher concentrations of organic acid were found in the Al-tolerant PT741. These results suggest that allocation of carbon to specific pools is affected by the concentration of Al. However, synthesis of organic acids and subsequent chelation of intracellular Al does not appear to represent a tolerance strategy in wheat. Observed changes in metabolic levels more likely represent a broad array of toxic lesions, with the magnitude of changes being greater in the Al-sensitive 'Katepwa' than in the Al-tolerant PT741. Key words: stress, aluminum tolerance, aluminum sensitivity, fructans.

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Changes induced by aluminum stress in the organic acid content of maize seedlings: The crucial role of exogenous citrate in enhancing seedling growth

Biologia ◽

10.2478/s11756-009-0179-3 ◽

2009 ◽

Vol 64 (6) ◽

Cited By ~ 2

Author(s):

Radhouane Chaffai ◽

Tinni Nouhou Seybou ◽

Brahim Marzouk ◽

Ezzedine Ferjani

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Acid Content ◽

Al Toxicity ◽

Maximal Effect ◽

Maize Seedlings ◽

Al Tolerance ◽

Elevated Exposure ◽

Organic Acid Content

AbstractWe have studied the effect of Al on growth and morphology of maize seedlings (Zea mays L.), the changes in organic acid content as well as the role of application of exogenous citrate in enhancing the Al tolerance. Al treatment induced inhibition of root growth, causing morphological symptoms of Al toxicity. Al decreased significantly the malate content in roots compared to control plants. However, the citrate and total organic acids did not show any change, indicating that one mechanism underlying plant defense may involve the maintenance a normal levels of organic acids in roots. The succinate content increased in roots at 1000 µmol L−1 Al, while that of lactate decreased. However, 500 and 1000 µmol L−1 Al significantly increased the total organic acid in shoots, due to an increase in the succinate and malate contents. By contrast, the citrate and lactate levels decreased at 250 and 500 µmol L−1 Al. To investigate the role of citrate in enhancing the plant growth, citrate was supplied to nutrient medium containing 500 µmol L−1 Al at different Al:Citrate ratios (1:1, 1:2 and 1:3). The addition of citrate in the nutrient solution resulted in an alleviation of Al toxicity, with the maximal effect obtained at Al:Citrate ratio of 1:2. These data provide evidence that in maize, the organic acids, mainly citrate play an important role in enabling the plant to tolerate elevated exposure to Al concentration.

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DETERMINATION OF GUT BACTERIAL METABOLITES IN RADIATION EXPOSED MICE

Radiation Protection Dosimetry ◽

10.1093/rpd/ncz094 ◽

2019 ◽

Vol 184 (3-4) ◽

pp. 493-495

Author(s):

Yamato Sakamoto ◽

Takakiyo Tsujiguchi ◽

Koichi Ito ◽

Kanako Yamanouchi

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Radiation Exposure ◽

Human Health ◽

Acid Content ◽

Gut Microflora ◽

Protective Agents ◽

Common Trend ◽

Organic Acid Content

Abstract Gut microflora (GM) impacts human health in various ways, both beneficial and detrimental. Recently, it has attracted attention for its application in treatment, as protective agents, and as biomarkers in radiation exposure. In this study, we focused on organic acids that have not yet been reported to be related to radiation exposure; we measured the pH and organic acid content in the faeces of 0, 2, 4 and 8 Gy-irradiated mice. A common trend of fluctuation of some organic acids was observed in each group, suggesting a correlation between radiation exposure and organic acid fluctuation. Lactate fluctuation was similar between 0 and 2 Gy-, and 4 and 8 Gy-irradiated mice. Based on this finding, we suggest that lactate may also be an organic acid that is greatly affected by irradiation.

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Altered Light Interception Reduces Grape Berry Weight and Modulates Organic Acid Biosynthesis During Development

HortScience ◽

10.21273/hortsci.43.3.957 ◽

2008 ◽

Vol 43 (3) ◽

pp. 957-961 ◽

Cited By ~ 16

Author(s):

Seth DeBolt ◽

Renata Ristic ◽

Patrick G. Iland ◽

Christopher M. Ford

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Sugar Content ◽

Cellular Level ◽

Grape Berry ◽

Grape Berries ◽

Berry Weight ◽

Berry Size ◽

Organic Acid Content

The response of grape berries at a cellular level to environmental change was explored with particular emphasis on physiological changes such as weight, sugar content, and the biosynthesis of organic acids. Three levels of light were used: highly exposed, moderately exposed, and light-excluding boxes (1% ambient with no change in temperature effect). Berry weight was significantly lower in light-excluding boxes than in exposed bunch treatments. Organic acid content and berry development were followed throughout the growing season. Light exclusion resulted in a significant reduction of both tartaric acid and oxalic acid compared with highly exposed fruit, suggesting that in this experiment, light irradiance influenced accumulation of these metabolites. In contrast, malic acid was broken down postveraison at a dramatically slower rate in light exclusion treatments. The sink properties of grape berries appear to change according to the light received by the bunch. These data imply that cluster shading significantly reduced berry size and suggest the role of organic acids as osmotica.

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Soluble carbohydrate and organic acid content of soils and associated microbiota from the Windmill Islands, Budd Coast, Antarctica

Antarctic Science ◽

10.1017/s0954102094000076 ◽

1994 ◽

Vol 6 (1) ◽

pp. 53-59 ◽

Cited By ~ 9

Author(s):

David J. Roser ◽

R. D. Seppelt ◽

O. Nordstrom

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Acid Soils ◽

Soil Microflora ◽

Soluble Carbohydrate ◽

Heterotrophic Microorganisms ◽

Acid Accumulation ◽

Windmill Islands ◽

Mineral Soils ◽

Organic Acid Content

In the cold Antarctic environment labile organic compounds may accumulate in soil due to relatively low utilization rates by heterotrophic microorganisms. Microbial fermentation of these compounds might contribute to the development of strongly acid soils. To test this and assess concentrations, extracts of a range of soils in the Windmill Islands, Budd Coast were analysed by GLC and HPLC for the presence of low molecular weight sugars, polyols and organic acids. Concentrations of sugars and polyols up to 3300 mg g−1 were detected in cryptogam dominated soils. Some, such as trehalose, may have principally originated in the soil microflora. Soils from occupied penguin rookeries were found to possess oxalic, acetic, propionic and succinic acids at levels up to 1000 mg g−1 soil. Most other soils, however, lacked these acids at detectable levels (1–5 mg g−1 soil). No correlation was established between organic acid accumulation and soil pH although those dominated by moss and lichen had been acidified significantly when compared with barren soils. Thus while substantial pools of these readily utilized carbohydrates were probably present in cryptogam dominated soils, there was little accumulation of organic acids which could account for the acidity of mineral soils typical of the Windmill Islands.

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Variation in Organic Acid, Sugar and Phenolic Compounds in Fruits of Historical Apple Cultivars

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211160 ◽

2018 ◽

Vol 46 (2) ◽

pp. 622-629 ◽

Cited By ~ 3

Author(s):

Ferit CELIK ◽

Muttalip GUNDOGDU ◽

Sezai ERCISLI ◽

Baris KAKI ◽

Selma BERK ◽

...

Keyword(s):

Phenolic Compounds ◽

Organic Acids ◽

Organic Acid ◽

Ellagic Acid ◽

Phenolic Content ◽

Sugar Content ◽

Positive Correlation ◽

Apple Cultivars ◽

Vanilic Acid ◽

Organic Acid Content

Knowledge about diversity of local apple cultivars is particularly important and helps to ensure that specific cultivars are available when and where farmers need them. The phenolic content, organic acids and sugars were investigated in the four historical apple cultivars (‘Aslik’, ‘Cebegirmez’, ‘Bey Elmasi’ and ‘Arapkizi’) grown in Van province, located in Eastern Anatolia, Turkey. In the study, ellagic acid (63.034 mg per 100 ml) was found to be higher than other phenolic compounds and followed by vanilic acid, caffeic acid and routine, respectively. When examined the apple cultivars, it has been found that the ‘Bey Elmasi’ cultivar has the highest content of six phenolic acids (chlorogenic, ferulic, o-coumaric, p-coumaric, catechin and quercetin). The organic acid contents were as follows: malic>fumaric>succinic>citric>tartaric among cultivars. ‘Arapkizi’ cultivar possessed the highest value of four organic acids except of tartaric acid. It was determined that fructose was the major sugar for all apple cultivars. There was a positive correlation among gallic, ellagic acid and routine. Similarly, the positive correlation was observed among malic, fumaric and succinic acid. However the negative correlation between citric acid and all sugars was observed. As a result, ‘Bey Elmasi’ and ‘Arapkizi’ cultivars with higher phenolic content, ‘Arapkizi’ cultivar with higher organic acid content and ‘Aslik’ cultivar with higher sugar content comes to the foreground. Results indicated the importance of local apple germplasm to use of them for future apple breeding activities to increase inner quality.

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