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Wenjun Liu - One of the best experts on this subject based on the ideXlab platform.
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Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology
Frontiers in microbiology, 2020Co-Authors: Meng Zhang, Bilige Menghe, Dongyan Ren, Feiyan Zhao, Qiuhua Bao, Wenjun LiuAbstract:Koumiss is a traditional fermented raw mare's milk product. It contains high nutritional value and is well-known for its health-promoting effect as an alimentary supplement. This study aimed to investigate the bacterial diversity, especially lactic acid bacteria (LAB), in Koumiss and raw mare's milk. Forty-two samples, including Koumiss and raw mare's milk, were collected from the pastoral area in Yili, Kazakh Autonomous Prefecture, Xinjiang Uygur Autonomous Region in China. This work applied PacBio single-molecule real-time (SMRT) sequencing to profile full-length 16S rRNA genes, which was a powerful technology enabling bacterial taxonomic assignment to the species precision. The SMRT sequencing identified 12 phyla, 124 genera, and 227 species across 29 Koumiss samples. Eighteen phyla, 286 genera, and 491 species were found across 13 raw mare's milk samples. The bacterial microbiota diversity of the raw mare's milk was more complex and diverse than the Koumiss. Raw mare's milk was rich in LAB, such as Lactobacillus (L.) helveticus, L. plantarum, Lactococcus (Lc.) lactis, and L. kefiranofaciens. In addition, raw mare's milk also contained sequences representing pathogenic bacteria, such as Staphylococcus succinus, Acinetobacter lwoffii, Klebsiella (K.) oxytoca, and K. pneumoniae. The Koumiss microbiota mainly comprised LAB, and sequences representing pathogenic bacteria were not detected. Meanwhile, the Koumiss was enriched with secondary metabolic pathways that were potentially beneficial for health. Using a Random Forest model, the two kinds of samples could be distinguished with a high accuracy 95.2% [area under the curve (AUC) = 0.98] based on 42 species and functions. Comprehensive depiction of the microbiota in raw mare's milk and Koumiss might help elucidate evolutionary and functional relationships among the bacterial communities in these dairy products. The current work suffered from the limitation of a low sample size, so further work would be required to verify our findings.
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Profiling of Koumiss microbiota and organic acids and their effects on Koumiss taste.
BMC microbiology, 2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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. 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. 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 species and taste also were found.
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Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste
2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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
2019Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract:Abstract Koumiss, a naturally fermented mare’s milk with a distinctive flavor, has been consumed for thousands of years by Mongolian people. To clarify the contribution of microbiota to the taste of Koumiss, bacterial and yeast diversity in Koumiss were investigated by single-molecule real-time sequencing; the organic acid content was quantified by HPLC, and the taste was analyzed using the SA402B taste-sensing system. 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 unculturedGuehomyces. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Organic acid accumulation in Koumiss was mainly correlated with bacterial, but not yeast, species abundance. Redundancy analysis suggested that both bacteria and yeast respond to Koumiss flavor. To prevent excessive sourness, astringency, and bitter taste during Koumiss production, the abundance of Lactobacillus helveticus and Dekkera anomala can be controlled; alternatively, Lactococcus lactis and Kazachstania unispora could be increased in the artificial starter culture.
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Dynamic evaluation of the nutritional composition of homemade Koumiss from Inner Mongolia during the fermentation process
Journal of Food Processing and Preservation, 2019Co-Authors: Wenjun Liu, Jicheng Wang, Juntao Zhang, Qimu Gesudu, Tiansong SunAbstract:Koumiss plays an important role in income generation for herdsmen and the daily nutritional intake of local people. In this study, the pH, protein, fat, lactose, lactic acid, amino acid, and vitamin content of Koumiss were investigated during the entire fermentation period. The results showed that the protein content of fresh mares’ milk and Koumiss ranged from 1.86 ± 0.07% to 2.22 ± 0.08%; fat content ranged from 0.74 ± 0.16% to 1.480 ± 0.08%; VB₁ concentration ranged from 1.48 ± 0.12 to 4.86 ± 0.42 µg/100 g; VB₂ concentration ranged from 2.48 ± 0.12 µg/100 g to 4.86 ± 0.32 µg/100 g; and VE concentration ranged from 99.90 ± 0.05 to 44.63 ± 0.63 µg/100 g. There were significant differences between fresh mares’ milk and Koumiss in relation to VE content. The content of 17 amino acids ranged from 2.40 ± 0.11 µg/100 g (for MET) to 39.64 ± 0.01 µg/100 g (for GLU). Fresh mares’ milk and aged Koumiss had high nutritional value; however, unripe Koumiss (i.e., with a shorter fermentation time) had low nutritional value. Based on the data from this study, an optimized manufacture process for Koumiss is proposed. PRACTICAL APPLICATIONS: The dynamic changes of chemical and nutritional composition of Koumiss were evaluated in this present paper. The nutrient content of Koumiss is the highest at the point of 12 hr fermentation. The optimized manufacture process for Koumiss is proposed based on the result of this study. This paper will provide the basic information for Koumiss industrial application.
He Ping Zhang - One of the best experts on this subject based on the ideXlab platform.
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Koumiss consumption modulates gut microbiota, increases plasma high density cholesterol, decreases immunoglobulin G and albumin
Journal of Functional Foods, 2019Co-Authors: Qiangchuan Hou, He Ping Zhang, Yong Fu Chen, Yahua Liu, Siqinbateer, Yingshu Bao, Wu Saqila, Bilige MengheAbstract:Abstract Hyperlipidemia is a risk factor for cardiovascular disease and has become a significant public health problem. In this study, PacBio single-molecule real-time sequencing technology combined with a metabolomics study of Koumiss revealed a series of changes in serum lipids, gut microbiota and viscera indices in hyperlipidemia patients 0, 30 and 60 days following daily Koumiss treatment. High density lipoprotein cholesterol concentrations significantly increased, while levels of immunoglobulin G and albumin significantly decreased after Koumiss treatment. Moreover, the abundance of some Bacteroides, Dorea and Catenibacterium species increased, whereas the abundance of Clostridium and Citrobacter species decreased. Our results indicate that Koumiss consumption alleviates the symptoms of hyperlipidemia. This is associated with both the bacterial composition of the Koumiss, particularly Lactobacillus and Streptococcus species, and the metabolites present in Koumiss, such as s-adenosyl- l -methionine, carnosine, lysophosphatidylinositol and dipeptides. This study provides insight into the mechanisms underpinning the effects of Koumiss on hypolipidemic symptoms.
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Koumiss consumption induced changes in the fecal metabolomes of chronic atrophic gastritis patients
Journal of Functional Foods, 2019Co-Authors: Xiufang Liu, He Ping Zhang, Bilige Menghe, Zhihong Sun, Lai-yu Kwok, Haoqian Wang, Hui Fan, Yong Fu ChenAbstract:Abstract Our previous research showed that Koumiss intervention could alleviate symptoms of chronic atrophic gastritis (CAG) via the modulation of gut microbiota. The present work aimed to further decipher the mechanism of the observed functional effect by analyzing changes in the fecal metabolomes of these patients. Significant modulation was observed in the levels of metabolites relating to several pathways, namely biosynthesis of primary and secondary bile acid, as well as metabolism of unsaturated fatty acid, linoleic acid and arachidonic acid, phenylalanine, and retinol. Koumiss treatment also decreased the level of some fecal proinflammatory markers, as evidenced by significant decrease in the fecal interleukin 38 (P
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Adaptation of Lactobacillus casei Zhang to Gentamycin Involves an Alkaline Shock Protein.
Frontiers in microbiology, 2017Co-Authors: Wenyi Zhang, He Ping Zhang, Lai-yu Kwok, Huiling Guo, Chenxia Cao, Zhihong SunAbstract:Lactobacillus (L.) casei Zhang is a Koumiss-originated probiotic strain, which was used as a model in a long-term antibiotics-driven evolution experiment to reveal bacterial evolutionary dynamics; and we isolated gentamycin-resistant L. casei Zhang descendents. To decipher the gentamycin resistance mechanism, here we cultivated the parental L. casei Zhang and its descendent cells in an antibiotics-containing environment to compare their global protein expression profiles using the iTRAQ-based proteomic approach. A total of 72 proteins were significantly up-regulated (>2.0 fold, P
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A Perspective Study of Koumiss Microbiome by Metagenomics Analysis Based on Single-Cell Amplification Technique
Frontiers in microbiology, 2017Co-Authors: Guoqiang Yao, He Ping Zhang, Wenjun Liu, Tiansong Sun, Qiangchuan Hou, Bilige Menghe, Wenyan Hui, Lai-yu Kwok, Wenyi ZhangAbstract:Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In the present study, we applied the single-cell amplification technique in the metagenomics analysis of Koumiss. This approach aimed at detecting the low-abundant bacteria in the Koumiss. Briefly, each sample was first serially diluted until reaching the level of approximately 100 cells. Then, three diluted bacterial suspensions were randomly picked for further study. By analyzing 30 diluted Koumiss suspensions, a total of 24 bacterial species were identified. In addition to the previously reported Koumiss-associated species, such as Lactobacillus (L.) helveticus, Lactococcus lactis, L. buchneri, L. kefiranofaciens and Acetobacter pasteurianus, we successfully detected three low-abundant taxa in the samples, namely L. otakiensis, Streptococcus macedonicus, and Ruminococcus torques. The functional Koumiss metagenomes carried putative genes that relate to lactose metabolism and synthesis of typical flavor compounds. Our study would encourage the use of modern metagenomics to discover novel species of bacteria that could be useful in food industries.
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Investigating bacterial population structure and dynamics in traditional Koumiss from Inner Mongolia using single molecule real-time sequencing
Journal of dairy science, 2016Co-Authors: Qimu Gesudu, He Ping Zhang, Qiangchuan Hou, Bilige Menghe, Yi Zheng, Weiqiang Huang, Wenjun LiuAbstract:Koumiss is considered as a complete dairy product high in nutrients and with medicinal properties. The bacterial communities involved in production of Koumiss play a crucial role in the fermentation cycle. To reveal bacterial biodiversity in Koumiss and the dynamics of succession in bacterial populations during fermentation, 22 samples were collected from 5 sampling sites and the full length of the 16S ribosomal RNA genes sequenced using single molecule real-time sequencing technology. One hundred forty-eight species were identified from 82 bacterial genera and 8 phyla. These results suggested that the structural difference in the bacterial community could be attributed to geographical location. The most significant difference in bacterial composition occurred in samples from group D compared with other groups. The sampling location of group D was distant from the city and maintained the primitive local nomadic life. The dynamics of succession in bacterial communities showed that Lactobacillus helveticus increased in abundance from 0 to 9h and reached its peak at 9h and then decreased. In contrast, Enterococcus faecalis, Enterococcus durans, and Enterococcus casseliflavus increased gradually throughout the fermentation process, and reached a maximum after 24h.
Bilige Menghe - One of the best experts on this subject based on the ideXlab platform.
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Comparison of Bacterial Microbiota in Raw Mare's Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology
Frontiers in microbiology, 2020Co-Authors: Meng Zhang, Bilige Menghe, Dongyan Ren, Feiyan Zhao, Qiuhua Bao, Wenjun LiuAbstract:Koumiss is a traditional fermented raw mare's milk product. It contains high nutritional value and is well-known for its health-promoting effect as an alimentary supplement. This study aimed to investigate the bacterial diversity, especially lactic acid bacteria (LAB), in Koumiss and raw mare's milk. Forty-two samples, including Koumiss and raw mare's milk, were collected from the pastoral area in Yili, Kazakh Autonomous Prefecture, Xinjiang Uygur Autonomous Region in China. This work applied PacBio single-molecule real-time (SMRT) sequencing to profile full-length 16S rRNA genes, which was a powerful technology enabling bacterial taxonomic assignment to the species precision. The SMRT sequencing identified 12 phyla, 124 genera, and 227 species across 29 Koumiss samples. Eighteen phyla, 286 genera, and 491 species were found across 13 raw mare's milk samples. The bacterial microbiota diversity of the raw mare's milk was more complex and diverse than the Koumiss. Raw mare's milk was rich in LAB, such as Lactobacillus (L.) helveticus, L. plantarum, Lactococcus (Lc.) lactis, and L. kefiranofaciens. In addition, raw mare's milk also contained sequences representing pathogenic bacteria, such as Staphylococcus succinus, Acinetobacter lwoffii, Klebsiella (K.) oxytoca, and K. pneumoniae. The Koumiss microbiota mainly comprised LAB, and sequences representing pathogenic bacteria were not detected. Meanwhile, the Koumiss was enriched with secondary metabolic pathways that were potentially beneficial for health. Using a Random Forest model, the two kinds of samples could be distinguished with a high accuracy 95.2% [area under the curve (AUC) = 0.98] based on 42 species and functions. Comprehensive depiction of the microbiota in raw mare's milk and Koumiss might help elucidate evolutionary and functional relationships among the bacterial communities in these dairy products. The current work suffered from the limitation of a low sample size, so further work would be required to verify our findings.
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Profiling of Koumiss microbiota and organic acids and their effects on Koumiss taste.
BMC microbiology, 2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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. 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. 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 species and taste also were found.
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Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste
2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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
2019Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract:Abstract Koumiss, a naturally fermented mare’s milk with a distinctive flavor, has been consumed for thousands of years by Mongolian people. To clarify the contribution of microbiota to the taste of Koumiss, bacterial and yeast diversity in Koumiss were investigated by single-molecule real-time sequencing; the organic acid content was quantified by HPLC, and the taste was analyzed using the SA402B taste-sensing system. 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 unculturedGuehomyces. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Organic acid accumulation in Koumiss was mainly correlated with bacterial, but not yeast, species abundance. Redundancy analysis suggested that both bacteria and yeast respond to Koumiss flavor. To prevent excessive sourness, astringency, and bitter taste during Koumiss production, the abundance of Lactobacillus helveticus and Dekkera anomala can be controlled; alternatively, Lactococcus lactis and Kazachstania unispora could be increased in the artificial starter culture.
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Koumiss consumption modulates gut microbiota, increases plasma high density cholesterol, decreases immunoglobulin G and albumin
Journal of Functional Foods, 2019Co-Authors: Qiangchuan Hou, He Ping Zhang, Yong Fu Chen, Yahua Liu, Siqinbateer, Yingshu Bao, Wu Saqila, Bilige MengheAbstract:Abstract Hyperlipidemia is a risk factor for cardiovascular disease and has become a significant public health problem. In this study, PacBio single-molecule real-time sequencing technology combined with a metabolomics study of Koumiss revealed a series of changes in serum lipids, gut microbiota and viscera indices in hyperlipidemia patients 0, 30 and 60 days following daily Koumiss treatment. High density lipoprotein cholesterol concentrations significantly increased, while levels of immunoglobulin G and albumin significantly decreased after Koumiss treatment. Moreover, the abundance of some Bacteroides, Dorea and Catenibacterium species increased, whereas the abundance of Clostridium and Citrobacter species decreased. Our results indicate that Koumiss consumption alleviates the symptoms of hyperlipidemia. This is associated with both the bacterial composition of the Koumiss, particularly Lactobacillus and Streptococcus species, and the metabolites present in Koumiss, such as s-adenosyl- l -methionine, carnosine, lysophosphatidylinositol and dipeptides. This study provides insight into the mechanisms underpinning the effects of Koumiss on hypolipidemic symptoms.
Qiangchuan Hou - One of the best experts on this subject based on the ideXlab platform.
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Profiling of Koumiss microbiota and organic acids and their effects on Koumiss taste.
BMC microbiology, 2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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. 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. 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 species and taste also were found.
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Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste
2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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
2019Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract:Abstract Koumiss, a naturally fermented mare’s milk with a distinctive flavor, has been consumed for thousands of years by Mongolian people. To clarify the contribution of microbiota to the taste of Koumiss, bacterial and yeast diversity in Koumiss were investigated by single-molecule real-time sequencing; the organic acid content was quantified by HPLC, and the taste was analyzed using the SA402B taste-sensing system. 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 unculturedGuehomyces. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Organic acid accumulation in Koumiss was mainly correlated with bacterial, but not yeast, species abundance. Redundancy analysis suggested that both bacteria and yeast respond to Koumiss flavor. To prevent excessive sourness, astringency, and bitter taste during Koumiss production, the abundance of Lactobacillus helveticus and Dekkera anomala can be controlled; alternatively, Lactococcus lactis and Kazachstania unispora could be increased in the artificial starter culture.
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Koumiss consumption modulates gut microbiota, increases plasma high density cholesterol, decreases immunoglobulin G and albumin
Journal of Functional Foods, 2019Co-Authors: Qiangchuan Hou, He Ping Zhang, Yong Fu Chen, Yahua Liu, Siqinbateer, Yingshu Bao, Wu Saqila, Bilige MengheAbstract:Abstract Hyperlipidemia is a risk factor for cardiovascular disease and has become a significant public health problem. In this study, PacBio single-molecule real-time sequencing technology combined with a metabolomics study of Koumiss revealed a series of changes in serum lipids, gut microbiota and viscera indices in hyperlipidemia patients 0, 30 and 60 days following daily Koumiss treatment. High density lipoprotein cholesterol concentrations significantly increased, while levels of immunoglobulin G and albumin significantly decreased after Koumiss treatment. Moreover, the abundance of some Bacteroides, Dorea and Catenibacterium species increased, whereas the abundance of Clostridium and Citrobacter species decreased. Our results indicate that Koumiss consumption alleviates the symptoms of hyperlipidemia. This is associated with both the bacterial composition of the Koumiss, particularly Lactobacillus and Streptococcus species, and the metabolites present in Koumiss, such as s-adenosyl- l -methionine, carnosine, lysophosphatidylinositol and dipeptides. This study provides insight into the mechanisms underpinning the effects of Koumiss on hypolipidemic symptoms.
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A Perspective Study of Koumiss Microbiome by Metagenomics Analysis Based on Single-Cell Amplification Technique
Frontiers in microbiology, 2017Co-Authors: Guoqiang Yao, He Ping Zhang, Wenjun Liu, Tiansong Sun, Qiangchuan Hou, Bilige Menghe, Wenyan Hui, Lai-yu Kwok, Wenyi ZhangAbstract:Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In the present study, we applied the single-cell amplification technique in the metagenomics analysis of Koumiss. This approach aimed at detecting the low-abundant bacteria in the Koumiss. Briefly, each sample was first serially diluted until reaching the level of approximately 100 cells. Then, three diluted bacterial suspensions were randomly picked for further study. By analyzing 30 diluted Koumiss suspensions, a total of 24 bacterial species were identified. In addition to the previously reported Koumiss-associated species, such as Lactobacillus (L.) helveticus, Lactococcus lactis, L. buchneri, L. kefiranofaciens and Acetobacter pasteurianus, we successfully detected three low-abundant taxa in the samples, namely L. otakiensis, Streptococcus macedonicus, and Ruminococcus torques. The functional Koumiss metagenomes carried putative genes that relate to lactose metabolism and synthesis of typical flavor compounds. Our study would encourage the use of modern metagenomics to discover novel species of bacteria that could be useful in food industries.
Zhihong Sun - One of the best experts on this subject based on the ideXlab platform.
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Profiling of Koumiss microbiota and organic acids and their effects on Koumiss taste.
BMC microbiology, 2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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. 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. 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 species and taste also were found.
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Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste
2020Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract: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
2019Co-Authors: Hai Tang, Wenjun Liu, Qiangchuan Hou, Zhihong Sun, Halatu Haobisi, Bilige MengheAbstract:Abstract Koumiss, a naturally fermented mare’s milk with a distinctive flavor, has been consumed for thousands of years by Mongolian people. To clarify the contribution of microbiota to the taste of Koumiss, bacterial and yeast diversity in Koumiss were investigated by single-molecule real-time sequencing; the organic acid content was quantified by HPLC, and the taste was analyzed using the SA402B taste-sensing system. 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 unculturedGuehomyces. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Organic acid accumulation in Koumiss was mainly correlated with bacterial, but not yeast, species abundance. Redundancy analysis suggested that both bacteria and yeast respond to Koumiss flavor. To prevent excessive sourness, astringency, and bitter taste during Koumiss production, the abundance of Lactobacillus helveticus and Dekkera anomala can be controlled; alternatively, Lactococcus lactis and Kazachstania unispora could be increased in the artificial starter culture.
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Koumiss consumption induced changes in the fecal metabolomes of chronic atrophic gastritis patients
Journal of Functional Foods, 2019Co-Authors: Xiufang Liu, He Ping Zhang, Bilige Menghe, Zhihong Sun, Lai-yu Kwok, Haoqian Wang, Hui Fan, Yong Fu ChenAbstract:Abstract Our previous research showed that Koumiss intervention could alleviate symptoms of chronic atrophic gastritis (CAG) via the modulation of gut microbiota. The present work aimed to further decipher the mechanism of the observed functional effect by analyzing changes in the fecal metabolomes of these patients. Significant modulation was observed in the levels of metabolites relating to several pathways, namely biosynthesis of primary and secondary bile acid, as well as metabolism of unsaturated fatty acid, linoleic acid and arachidonic acid, phenylalanine, and retinol. Koumiss treatment also decreased the level of some fecal proinflammatory markers, as evidenced by significant decrease in the fecal interleukin 38 (P
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Adaptation of Lactobacillus casei Zhang to Gentamycin Involves an Alkaline Shock Protein.
Frontiers in microbiology, 2017Co-Authors: Wenyi Zhang, He Ping Zhang, Lai-yu Kwok, Huiling Guo, Chenxia Cao, Zhihong SunAbstract:Lactobacillus (L.) casei Zhang is a Koumiss-originated probiotic strain, which was used as a model in a long-term antibiotics-driven evolution experiment to reveal bacterial evolutionary dynamics; and we isolated gentamycin-resistant L. casei Zhang descendents. To decipher the gentamycin resistance mechanism, here we cultivated the parental L. casei Zhang and its descendent cells in an antibiotics-containing environment to compare their global protein expression profiles using the iTRAQ-based proteomic approach. A total of 72 proteins were significantly up-regulated (>2.0 fold, P
