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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. Biodiversity study of the yeast in fresh and fermented camel and mare's milk by denaturing gradient gel electrophoresis. Journal of Camel Practice and Research, 22 (1) : pp. 91-95.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
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Quartile : Q4, Sujet : VETERINARY SCIENCES

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. (Résumé d'auteur)

Mots-clés Agrovoc : 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 exploitations agricoles, Saccharomyces

Mots-clés géographiques Agrovoc : Kazakhstan

Mots-clés complémentaires : Dekkera anomala, Dekkera bruxellensis, Kazachstania unispora, Galactomyces geotrichum

Mots-clés libres : Camel milk, DGGE, Fermented milk, Koumiss, Shubat, Yeast

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation
U40 - Surveying methods

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Baubekova Almagul, Al-Farabi Kazakh National University (KAZ)
  • Akhmetsadykova Shynar, Al-Farabi Kazakh National University (KAZ)
  • Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)
  • Akhmetsadykov Nourlan, Université Kazakhe Agraire Seyfouline (KAZ)
  • Faye Bernard, CIRAD-ES-UMR SELMET (FRA)
  • Loiseau Gérard, Montpellier SupAgro (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/578210/)

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