Identification of lactic acid bacteria and yeasts isolated from koumiss with different origins and production of koumiss with goat milk

Lactic acid bacteria and yeasts were isolated from 32 different koumiss samples obtained from Kyrgyzstan, Turkmenistan, Mongolia, Tataristan, Russia and Turkey. Biochemical and technological properties of these microorganisms were examined and isolates appropriate for koumiss production were selected and culture combinations were constituted. Koumiss were produced with mare's milk, goat's milk and 2% sucrose added goat's milk by using the culture combinations constituted for koumiss production. Koumiss production machine with 3 divisions each with 5 L capacity was utilized in koumiss production. Physical, chemical and microbiological and sensory properties of the koumiss produced were analyzed on the 1st, 7th and 14th days of the storage. The study was carried out in two repetitions. A1K, K1K, 2K1K refer to the koumiss produced with mare's milk, goat's milk and 2% sucrose added goat's milk by using the 1st culture combination, A2K, K2K, 2K1K refer to refer to the koumiss produced with mare's milk, goat's milk and 2% sucrose added goat's milk by using the 2nd culture combination, respectively. On the statistical assessment of the results, it was found that the differences in dry matter, protein, OPA, specific gravity and ash values of every the koumiss sample produced by using 1st culture combination were statistically significant (p<0.05). In the 2nd culture combination, the differences only in dry matter, protein and ash values were significant (p<0.05). In samples produced by using both cultures the differences in lactose content, lactic acid content, pH, L.plantarum and yeast counts, structure and appearance attributes of sensory properties were found to be significant (p<0.05). The changes in L.bulgaricus and L.casei counts, and flavor points of sensory properties were found to be not significant (p>0.05).