Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China
Abstract Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conduct...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.1298 |
| _version_ | 1797221388461801472 |
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| author | Liang Guo Wei‐Liang Xu Chun‐Dong Li Mei Ya Yuan‐Sheng Guo Jun‐Ping Qian Jian‐Jun Zhu |
| author_facet | Liang Guo Wei‐Liang Xu Chun‐Dong Li Mei Ya Yuan‐Sheng Guo Jun‐Ping Qian Jian‐Jun Zhu |
| author_sort | Liang Guo |
| collection | DOAJ |
| description | Abstract Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future. |
| first_indexed | 2024-04-24T13:04:39Z |
| format | Article |
| id | doaj.art-e8aa947a57c8429eb6a82e42fe2c6491 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:04:39Z |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-e8aa947a57c8429eb6a82e42fe2c64912024-04-05T09:16:02ZengWileyFood Science & Nutrition2048-71772020-01-018125726410.1002/fsn3.1298Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in ChinaLiang Guo0Wei‐Liang Xu1Chun‐Dong Li2Mei Ya3Yuan‐Sheng Guo4Jun‐Ping Qian5Jian‐Jun Zhu6Xilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaXilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaXilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaXilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaXilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaXilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaXilin Gol Food Testing and Risk Assessment Center Xilingol Vocational College Xilin Gol Institute of Bioengineering Xilinhot ChinaAbstract Mare milk originated from female horses, known as mares, to feed their foals during lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) are well known for the function of clinic treatment in the traditional Mongolian medicine. This study was conducted to investigate the production technology of Chigee and to evaluate the nutritional and microbiological characteristics of mare milk and Chigee based on 188 samples. The nutritional analysis of mare milk and Chigee indicated that lactose significantly decreased from 6.95 ± 0.45% to 2.82 ± 1.65% and acidity and alcoholic content significantly increased to 136.72 ± 57.88°T and 1.22 ± 0.7%, respectively, after spontaneous fermentation of mare milk. The microbiological analysis of Chigee showed that the total lactic acid bacteria (LAB) count varied from 5.32 to 8.56 log cfu/ml and total yeast count varied from 2.41 to 6.98 log cfu/ml. Moreover, the acidity of Chigee rose with the increase in LAB count within limits, and high acidity (≥178°T) inhibited the growth of coliforms. These findings provide an understanding of traditional production technology, nutrition, and microbiology that is fundamental for establishing the food standard of Chigee in China and will contribute to standardize the fermentation process for the industrial production of Chigee in the future.https://doi.org/10.1002/fsn3.1298Chigeemare milkmicrobiologynutrition |
| spellingShingle | Liang Guo Wei‐Liang Xu Chun‐Dong Li Mei Ya Yuan‐Sheng Guo Jun‐Ping Qian Jian‐Jun Zhu Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China Food Science & Nutrition Chigee mare milk microbiology nutrition |
| title | Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China |
| title_full | Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China |
| title_fullStr | Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China |
| title_full_unstemmed | Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China |
| title_short | Production technology, nutritional, and microbiological investigation of traditionally fermented mare milk (Chigee) from Xilin Gol in China |
| title_sort | production technology nutritional and microbiological investigation of traditionally fermented mare milk chigee from xilin gol in china |
| topic | Chigee mare milk microbiology nutrition |
| url | https://doi.org/10.1002/fsn3.1298 |
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