Koumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits

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dc.authoridBAYRAKTAR, METIN/0000-0001-7780-2982
dc.authoridYILMAZ KOC, Oznur/0000-0003-0424-9471
dc.authoridIstanbullugil, Fatih Ramazan/0000-0001-9610-2797
dc.authoridYUKSEL, Burak Fatih/0000-0002-7256-9189
dc.authoridturanli, mert/0000-0003-3526-0729
dc.authoridRisvanli, Ali/0000-0001-5653-0025
dc.authoridZhunushova, Aidai/0000-0002-5331-7648
dc.contributor.authorIstanbullugil, Fatih Ramazan
dc.contributor.authorRisvanli, Ali
dc.contributor.authorSalikov, Ruslan
dc.contributor.authorBayraktar, Metin
dc.contributor.authorZhunushova, Aidai
dc.contributor.authorAcaroz, Ulas
dc.contributor.authorAcaroz, Damla Arslan
dc.date.accessioned2024-12-24T19:30:59Z
dc.date.available2024-12-24T19:30:59Z
dc.date.issued2024
dc.departmentSiirt Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipKyrgyzstan Turkish Manas University (Bishkek, Kyrgyzstan) Scientific Research Projects Unit [KTMUBAP2022.FB.04]
dc.description.sponsorshipThis study was supported the Kyrgyzstan Turkish Manas University (Bishkek, Kyrgyzstan) Scientific Research Projects Unit (project no. KTMUBAP2022.FB.04) . No human or animal subjects were used, so this analysis did not require approval by an Institutional Animal Care and Use Committee or Institutional Review Board. The authors have not stated any conflicts of interest.
dc.identifier.doi10.3168/jds.2024-24695
dc.identifier.endpage6459
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue9
dc.identifier.pmid38825115
dc.identifier.scopus2-s2.0-85201143178
dc.identifier.scopusqualityQ1
dc.identifier.startpage6451
dc.identifier.urihttps://doi.org/10.3168/jds.2024-24695
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7763
dc.identifier.volume107
dc.identifier.wosWOS:001301346400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectkoumiss composition
dc.subjectcytokine level
dc.subjectimmunoglobulin
dc.subjectmicrobiological analysis
dc.subjectphysico chemical properties
dc.titleKoumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits
dc.typeArticle

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