Optimization of variable temperature fermentation process of koumiss and its quality analysis
Year: 2024
Type: article
Abstract: Koumiss was made using fresh mare's milk as raw material. Using sensory score as response value, the variable temperature fermentation process of koumiss was optimized through response surface experiments based on single factor experiments, and the quality of koumiss was analyzed. The results indicated that the optimal variable temperature fermentation process of koumiss was inoculum 4%, Lactobacillus helveticus MX6 and Kluyveromyces marxianus ML25 inoculation ratio 1∶2, initial fermentation temperature 37 ℃, initial fermentation time 6 h and variable temperature fermentation time 30 h, the total fermentation time was 12 h shorter than the mainstream fermentation process. Under the optimized process, the sensory score was 92.8, the protein content was (1.75±0.04) g/100 g, the fat content was (1.42±0.11) g/100 g, and the acidity was (121.5±4.7) °T, the alcohol content was (1.4±0.26)%vol, the viable count of L. helveticus MX6 was 4.56×109 CFU/ml, and the viable count of K. marxianus ML25 was 3.27×107 CFU/ml, all met local standards. A total of 29 volatile flavor compounds were detected from koumiss, with esters being the most abundant and constituting important flavor compounds in koumiss. The results of this study shortened the traditional fermentation time of koumiss and provided a theoretical foundation for its industrial production.
Author: GUO Huanhuan, GOU Yongzhen, LI Jie, NIU Xiyue, XU Qian, CHEN Shenghuizi, REN Qing, QU Yebo
Institution: Tarim University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6884746399
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