A. Baubekova1,3, S. Akhmetsadykova1,3, G. Konuspayeva3,4, N. Akhmetsadykov1,2,B. Faye4,5 and G. Loiseau6
1Research and Production Enterprise Antigen Co. ltd, 4 Azerbayev street, Abay village, Almaty region, 040509
2Kazakh National Agrarian University, 8 av. Abai 050013 Almaty, Kazakhstan
3Al-Farabi Kazakh National University, 71 av. al-Farabi, 050010, Almaty, Kazakhstan
4Conservation and Genetic Improvement Center, P.O.Box 761, 11942 Al-Kharj, Kingdom of Saudi Arabia
5CIRAD - Département Environnements et Sociétés, Campus International de Baillarguet,
TA C- orDIR / B 34398 Montpellier, Cedex, France
6UMR Qualisud, CIRAD, TA B-95/16, 73, rue J.-F. Breton, 34398 Montpellier Cedex 5, France
ABSTRACT
Shubat and Koumiss are traditional fermented products widely consumed in Kazakhstan and Central Asia. Microflora of those fermented products is composed of bacteria and yeasts, which could have deep impacts on beverages quality. Although, the known presence of yeast in such fermented foods, few studies on yeast microflora of Shubat and Koumiss were available. The aim of the study was to identify the main indigenous yeasts in these traditional beverages and additionally, the differences between these 2 types of fermented products.
Five samples of fresh and fermented camel and mare’s milk from tank were collected in 5 different farms, located in South of Kazakhstan. Farms were selected because of their importance of production of fermented milk at the regional level and the reputation of these products among the consumers. Yeast biodiversity in Shubat and Koumiss was studied using denaturing gradient gel electrophoresis (DGGE). Target DNA bands were identified according to the reference species ladder, constructed in this study. Co-migrating bands present in the DGGE profiles were resolved by species-specific PCR.
Galactomyces geotrichum, Kluyveromyces marxianus, Kazachstania unispora, Saccharomyces cerevisiae, Dekkera anomala, Dekkera bruxellensis yeast were identified. Some yeasts were not identified by used primers. In all samples of Shubat and Koumiss the dominant yeast species were Kazakhstania unispora, Kluyveromyces marxianu. Other species were not present in all samples.
Key words: Camel milk, DGGE, fermented milk, koumiss, shubat, yeast
Home