Koumiss

A beverage made from horse's milk that is fermented by endogenous LACTIC ACID-producing bacteria and ETHANOL-producing yeast.

Topic mentions per year

Topic mentions per year

1964-2016
02419642016

Papers overview

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2017
2017
Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In… (More)
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2015
2015
Koumiss is a traditionally fermented mare’s milk described with health-promoting potentials for decades. However, only a few… (More)
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2015
2015
Lactobacillus paracasei CAUH35 was isolated from homemade koumiss, a traditional fermented dairy product with beneficial effects… (More)
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2013
2013
Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the… (More)
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2012
2012
Koumiss is a slightly alcoholic fermented mare's milk beverage, originally obtained by using a natural mixed starter of lactic… (More)
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2012
2012
Plasmid mobilization has been recognized as the major mechanism for horizontal gene transfer in the evolution of antibiotic… (More)
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2010
2010
Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously… (More)
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2007
2007
A total of 87 yeast strains were isolated from 28 home-made koumiss samples, a traditional fermented mare milk product in… (More)
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1995
1995
Data are submitted from the experimental study of anti-immunodepressive effects of koumiss from cow milk. Koumiss as a feed… (More)
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1986
1986
The microflora of the small and large intestines was studied in 105 patients with chronic enteritis. Significant amounts of… (More)
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