Fermented Mare Milk and Its Microorganisms for Human Consumption and Health
Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts....
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/493 |
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| author | Francesca Martuzzi Piero Franceschi Paolo Formaggioni |
| author_facet | Francesca Martuzzi Piero Franceschi Paolo Formaggioni |
| author_sort | Francesca Martuzzi |
| collection | DOAJ |
| description | Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of <i>Lactobacillus</i> spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties. |
| first_indexed | 2024-03-08T03:56:22Z |
| format | Article |
| id | doaj.art-2ff3f6ad7fcd40b59c9841f02fbcb4f3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:56:22Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2ff3f6ad7fcd40b59c9841f02fbcb4f32024-02-09T15:12:23ZengMDPI AGFoods2304-81582024-02-0113349310.3390/foods13030493Fermented Mare Milk and Its Microorganisms for Human Consumption and HealthFrancesca Martuzzi0Piero Franceschi1Paolo Formaggioni2Department of Food and Drug Science, University of Parma, Via delle Scienze, 43124 Parma, ItalyDepartment of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, ItalyDepartment of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, ItalyMare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a culture of bacteria and lactose-fermenting yeasts. Recent research concerning mare milk and its derivatives deals mainly with their potential employment for human health. Studies about the isolation and characterization of <i>Lactobacillus</i> spp. and yeasts from koumiss have been aimed at assessing the potential functional properties of these micro-organisms and to find their employment for the industrial processing of mare milk. The aim of this literature review is to summarize recent research about microorganisms in fermented mare milk products and their potential functional properties.https://www.mdpi.com/2304-8158/13/3/493mare milkkoumissairaglactic acid bacteriayeasts |
| spellingShingle | Francesca Martuzzi Piero Franceschi Paolo Formaggioni Fermented Mare Milk and Its Microorganisms for Human Consumption and Health Foods mare milk koumiss airag lactic acid bacteria yeasts |
| title | Fermented Mare Milk and Its Microorganisms for Human Consumption and Health |
| title_full | Fermented Mare Milk and Its Microorganisms for Human Consumption and Health |
| title_fullStr | Fermented Mare Milk and Its Microorganisms for Human Consumption and Health |
| title_full_unstemmed | Fermented Mare Milk and Its Microorganisms for Human Consumption and Health |
| title_short | Fermented Mare Milk and Its Microorganisms for Human Consumption and Health |
| title_sort | fermented mare milk and its microorganisms for human consumption and health |
| topic | mare milk koumiss airag lactic acid bacteria yeasts |
| url | https://www.mdpi.com/2304-8158/13/3/493 |
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