Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Manufacture of Functional Koumiss supplemented with Cichorium intybus L. (chicory) Extract - Preliminary Study

  • Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Oh, Yong-Taek (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hong-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Yun-Gyeong (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kang, Il-Byung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Young-Ji (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Park, Jin-Hyeong (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chang, Ho-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Lim, Hyon-Woo (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Jeong, Dong-Kwan (Dept. of Food & Nutritional Science, College of Natural Sciences, Kosin University) ;
  • Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
  • Received : 2017.03.03
  • Accepted : 2017.03.22
  • Published : 2017.03.31
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Abstract

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

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References

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