Volatile organic compounds profile of Lactobacillus casei and Streptococcus thermophilus in fermented mare milk of Kazakhstan

Baubekova Almagul, Akhmetsadykova Shynar, Kondybayev Askar, Faye Bernard, Konuspayeva Gaukhar. 2018. Volatile organic compounds profile of Lactobacillus casei and Streptococcus thermophilus in fermented mare milk of Kazakhstan. International Journal of Biology and Chemistry, 11 (2) : pp. 28-35.

Journal article ; Article de revue à comité de lecture Revue en libre accès total
Published version - Anglais
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Abstract : Fermented milk is a common beverage in many countries, but its flavor is highly variable from one region to another. The fermented mare milk, common beverage in Central Asia, has a typical flavor of koumiss, but those flavors were never described using aroma compound determination. In the present study, six lactic acid bacteria were identified in local koumiss. Due to the apparent technological advantage of Lactobacillus casei and Streptococcus thermophilus (notably their acidification speed), the main objective of this study was to compare their volatile compound profiles. 35 aromatic compounds were detected. To compare the aroma profiles of each strain, the ratio proportion strain/control was calculated for each strain and for each aroma showing significantly different profiles with predominance of 2-methyl-1-propanol and 2-undecanol in milk fermented with L. casei, and of 2,3-pentanedione in milk fermented with S. thermophilus. L. casei strain produced more aroma and its profile was significantly (P>0.03) different from S. thermophilus profile.

Mots-clés Agrovoc : Lait de jument, lait fermenté, Composé aromatique, Bactérie lactique, Lactobacillus casei, Streptococcus thermophilus

Mots-clés géographiques Agrovoc : Kazakhstan, Asie centrale

Mots-clés libres : Mare milk, Koumiss, Lactobacillus casei, Streptococcus thermophilus, Aromatic compounds

Classification Agris : Q04 - Food composition

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

Auteurs et affiliations

  • Baubekova Almagul, Al-Farabi Kazakh National University (KAZ) - auteur correspondant
  • Akhmetsadykova Shynar, Al-Farabi Kazakh National University (KAZ)
  • Kondybayev Askar, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Faye Bernard, CIRAD-ES-UMR SELMET (FRA)
  • Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)

Source : Cirad-Agritrop (

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