• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.75-83
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• 2013

Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare's milk is similar to that in human milk, but mare's milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.

• Journal of Microbiology and Biotechnology
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• v.30 no.10
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• pp.1536-1542
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• 2020

Dekkera anomala YAE-1 strain separated from "airag" (Mongolian fermented mare's milk) produces β-glucosidase, which can convert ginsenoside Rb₁ from Panax ginseng. Ginseng- derived bioactive components such as ginsenoside Rb₁ have various immunological and anticancer activities. Airag was collected from five different mare milk farms located near Ulaanbaatar, Mongolia. YAE-1 strains were isolated from airag to examine the hydrolytic activities of β-glucosidase on Korean Panax ginseng using an API ZYM kit. Supernatants of selected cultures having β-glucosidase activity were examined for hydrolysis of the major ginsenoside Rb₁ at 40℃, pH 5.0. The YAE-1 strain was found to be nearly identical at 99.9% homology with Dekkera anomala DB-7B, and was thus named Dekkera anomala YAE-1. This strain exerted higher β-glucosidase activity than other enzymes. Reaction mixtures from Dekkera anomala YAE-1 showed great capacity for converting ginsenoside Rb₁ to ginsenoside Rd. The β-glucosidase produced by Dekkera anomala YAE-1 was able to hydrolyze ginsenoside Rb₁ and convert it to Rd during fermentation of the ginseng. The amount of ginsenoside Rd was highly increased from 0 to 1.404 mg/ml in fermented 20% ginseng root at 7 days.

• Journal of Dairy Science and Biotechnology
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• v.35 no.3
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• pp.169-175
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• 2017

Recently, the health-promoting effects of functional foods have been shown to prevent nutrition-related diseases, improve physical and mental well-being, satisfy hunger, and provide necessary nutrients for the human body. Koumiss is a common type of fermented mare's milk that has been shown to have beneficial therapeutic effects on cardiovascular disease, tuberculosis, and diarrhea as it can nourish vessels, relieve ill mood, and improve digestion. Hence, in this study, we aimed to prepare health-promoting koumiss using different concentrations of flaxseed (Linum usitatissimmum L.), which has the potential to control heart disease, hypertension, inflammation, and lung function. The pH was decreased to around 4.42-4.43, whereas the total anthocyanin (TA) content was increased to around 0.78~0.82% after fermentation of the koumiss premix. There were no significant differences in pH and TA among the three groups, including the control group. In sensory profile analysis, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of flaxseed. These findings provided the first data describing the effects of flaxseed on koumiss fermentation, establishing a basis for commercial-scale production of koumiss containing fermented flax seed and for improving the health-promoting activity of koumiss.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

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.