Koumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss were prepared and randomly divided into 2 groups: the first group was sampled at 0, 1, 5, 12, and 24 h of incubation at room temperature for analysis. The second group was stored at counts of Enterobacteriaceae spp., Staphylococcus, and Micrococcus spp. progressively decreased with the period of fermentation until becoming undetectable in the final samples of both groups. We fond positive or negative correlations between cytokine and immunoglobulin levels and the physicochemical and microbiological different fermentation times and temperatures does not concentrations.
Açıklama
Anahtar Kelimeler
koumiss composition, cytokine level, immunoglobulin, microbiological analysis, physico chemical properties
Kaynak
Journal of Dairy Science
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
107
Sayı
9
