Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis
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.
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dig-cirad-fr-5782102024-01-28T23:03:37Z http://agritrop.cirad.fr/578210/ http://agritrop.cirad.fr/578210/ Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis. Baubekova Almagul, Akhmetsadykova Shynar, Konuspayeva Gaukhar, Akhmetsadykov Nourlan, Faye Bernard, Loiseau Gérard. 2015. Journal of Camel Practice and Research, 22 (1) : 91-95.https://doi.org/10.5958/2277-8934.2015.00014.4 <https://doi.org/10.5958/2277-8934.2015.00014.4> Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis Baubekova, Almagul Akhmetsadykova, Shynar Konuspayeva, Gaukhar Akhmetsadykov, Nourlan Faye, Bernard Loiseau, Gérard eng 2015 Journal of Camel Practice and Research Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche lait de chamelle lait de jument lait fermenté levure identification biodiversité boisson technologie traditionnelle propriété organoleptique culture starter écologie microbienne technique analytique électrophorèse sur gel PCR empreinte ADN Kluyveromyces marxianus Saccharomyces cerevisiae enquête sur les exploitations agricoles Saccharomyces http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_16087 http://aims.fao.org/aos/agrovoc/c_2023 http://aims.fao.org/aos/agrovoc/c_8480 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_33949 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34258 http://aims.fao.org/aos/agrovoc/c_23937 http://aims.fao.org/aos/agrovoc/c_6724 http://aims.fao.org/aos/agrovoc/c_28693 http://aims.fao.org/aos/agrovoc/c_6723 Kazakhstan http://aims.fao.org/aos/agrovoc/c_11952 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/578210/1/BaubekovaJCPR.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.5958/2277-8934.2015.00014.4 10.5958/2277-8934.2015.00014.4 info:eu-repo/semantics/altIdentifier/doi/10.5958/2277-8934.2015.00014.4 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.5958/2277-8934.2015.00014.4 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche lait de chamelle lait de jument lait fermenté levure identification biodiversité boisson technologie traditionnelle propriété organoleptique culture starter écologie microbienne technique analytique électrophorèse sur gel PCR empreinte ADN Kluyveromyces marxianus Saccharomyces cerevisiae enquête sur les exploitations agricoles Saccharomyces http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_16087 http://aims.fao.org/aos/agrovoc/c_2023 http://aims.fao.org/aos/agrovoc/c_8480 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_33949 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34258 http://aims.fao.org/aos/agrovoc/c_23937 http://aims.fao.org/aos/agrovoc/c_6724 http://aims.fao.org/aos/agrovoc/c_28693 http://aims.fao.org/aos/agrovoc/c_6723 http://aims.fao.org/aos/agrovoc/c_11952 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche lait de chamelle lait de jument lait fermenté levure identification biodiversité boisson technologie traditionnelle propriété organoleptique culture starter écologie microbienne technique analytique électrophorèse sur gel PCR empreinte ADN Kluyveromyces marxianus Saccharomyces cerevisiae enquête sur les exploitations agricoles Saccharomyces http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_16087 http://aims.fao.org/aos/agrovoc/c_2023 http://aims.fao.org/aos/agrovoc/c_8480 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_33949 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34258 http://aims.fao.org/aos/agrovoc/c_23937 http://aims.fao.org/aos/agrovoc/c_6724 http://aims.fao.org/aos/agrovoc/c_28693 http://aims.fao.org/aos/agrovoc/c_6723 http://aims.fao.org/aos/agrovoc/c_11952 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche lait de chamelle lait de jument lait fermenté levure identification biodiversité boisson technologie traditionnelle propriété organoleptique culture starter écologie microbienne technique analytique électrophorèse sur gel PCR empreinte ADN Kluyveromyces marxianus Saccharomyces cerevisiae enquête sur les exploitations agricoles Saccharomyces http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_16087 http://aims.fao.org/aos/agrovoc/c_2023 http://aims.fao.org/aos/agrovoc/c_8480 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_33949 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34258 http://aims.fao.org/aos/agrovoc/c_23937 http://aims.fao.org/aos/agrovoc/c_6724 http://aims.fao.org/aos/agrovoc/c_28693 http://aims.fao.org/aos/agrovoc/c_6723 http://aims.fao.org/aos/agrovoc/c_11952 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche lait de chamelle lait de jument lait fermenté levure identification biodiversité boisson technologie traditionnelle propriété organoleptique culture starter écologie microbienne technique analytique électrophorèse sur gel PCR empreinte ADN Kluyveromyces marxianus Saccharomyces cerevisiae enquête sur les exploitations agricoles Saccharomyces http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_16087 http://aims.fao.org/aos/agrovoc/c_2023 http://aims.fao.org/aos/agrovoc/c_8480 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_33949 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34258 http://aims.fao.org/aos/agrovoc/c_23937 http://aims.fao.org/aos/agrovoc/c_6724 http://aims.fao.org/aos/agrovoc/c_28693 http://aims.fao.org/aos/agrovoc/c_6723 http://aims.fao.org/aos/agrovoc/c_11952 Baubekova, Almagul Akhmetsadykova, Shynar Konuspayeva, Gaukhar Akhmetsadykov, Nourlan Faye, Bernard Loiseau, Gérard Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
description |
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. |
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article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche lait de chamelle lait de jument lait fermenté levure identification biodiversité boisson technologie traditionnelle propriété organoleptique culture starter écologie microbienne technique analytique électrophorèse sur gel PCR empreinte ADN Kluyveromyces marxianus Saccharomyces cerevisiae enquête sur les exploitations agricoles Saccharomyces http://aims.fao.org/aos/agrovoc/c_16077 http://aims.fao.org/aos/agrovoc/c_16087 http://aims.fao.org/aos/agrovoc/c_2023 http://aims.fao.org/aos/agrovoc/c_8480 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_33949 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_28780 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_16046 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34258 http://aims.fao.org/aos/agrovoc/c_23937 http://aims.fao.org/aos/agrovoc/c_6724 http://aims.fao.org/aos/agrovoc/c_28693 http://aims.fao.org/aos/agrovoc/c_6723 http://aims.fao.org/aos/agrovoc/c_11952 |
author |
Baubekova, Almagul Akhmetsadykova, Shynar Konuspayeva, Gaukhar Akhmetsadykov, Nourlan Faye, Bernard Loiseau, Gérard |
author_facet |
Baubekova, Almagul Akhmetsadykova, Shynar Konuspayeva, Gaukhar Akhmetsadykov, Nourlan Faye, Bernard Loiseau, Gérard |
author_sort |
Baubekova, Almagul |
title |
Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
title_short |
Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
title_full |
Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
title_fullStr |
Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
title_full_unstemmed |
Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
title_sort |
biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis |
url |
http://agritrop.cirad.fr/578210/ http://agritrop.cirad.fr/578210/1/BaubekovaJCPR.pdf |
work_keys_str_mv |
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_version_ |
1792498930539298816 |