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Review Article | Open Access

Research progress on chemical composition, microbial diversity and effects on human health of koumiss

Tuya XiLin1,†, Xiao-Lei He2,†, Ya-Qiong Bi3, Yu Gao2, Aruhan Chen4, Myadahgbadam Urtnasan5, Bateer Siqin3(), Min-Hui Li2,3()
Laboratory of Mongolian Medicine, Xilinguole Meng Mongolian General Hospital, Xilinhaote 026000, China
Inner Mongolia Autonomous Region Hospital of Traditional Chinese Medicine, Hohhot 010020, China
Inner Mongolia Academy of Chinese and Mongolian Medicine, Hohhot 010010, China
International School of Mongolian Medicine, MNUMS, Ulaanbaatar 999097-15141, Mongolia
Institute of Traditional Medicine and Technology of Mongolia, Ulaanbaatar 999097-15141, Mongolia

††These authors contributed equally to this work.

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Highlights

(1) This paper, for the first time, uses bibliometric methods to sort out the institutions, countries, authors, and research hotspots that study koumiss.

(2) This paper sorts out the types of lactic acid bacteria and yeast in koumiss and discusses the reasons for the diversity of bacterial species koumiss.

(3) This paper discusses the health benefits of koumiss, such as lowering blood lipids, improving sleep, anti-oxidation, and enhancing immunity.

(4) This paper discusses the traditional fermentation process and industrial production methods of koumiss.

(5) This paper discusses the product development of koumiss.

Graphical Abstract

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Koumiss is a traditional dairy beverage made from fermented mare's milk. This study summarised the key areas and hotspots in koumiss research and focused on the research progress related to the microbial diversity, nutritional components, development of koumiss products, health benefits, and production process of koumiss. Koumiss contains abundant lactic acid bacteria and yeast, and screening high-quality strains is of great significance for the development of direct fermentation agents for koumiss. Koumiss is rich in nutrients, containing various unsaturated fatty acids, proteins, and vitamins, which are very important for maintaining good health. Regular consumption of koumiss can improve sleep quality, lower blood pressure, regulate blood lipids, and enhance immunity. The production process of koumiss is mainly divided into traditional processes and industrial production methods. The industrial production of koumiss has become a research focus, and this article also focuses on the industrial production process of koumiss. In addition, koumiss products are also under development. This study would serve as a useful reference for koumiss quality control and koumiss product stability improvement.

Abstract

Koumiss is an acidic dairy beverage made from the raw milk of mares fermented by lactic acid bacteria and yeast, exhibiting country- and region-dependent differences. Koumiss development history dates back over a thousand years and this beverage has a broad consumer market in China, Russia, Europe, and Central Asia. Koumiss is rich in nutrients such as proteins, unsaturated fatty acids, vitamins, and minerals, and it displays multiple health benefits, including blood pressure- and cholesterol-reducing, parasitic disease treatment, antioxidant, sleep-improving, and immune regulatory effects. Research on koumiss fermentation as well as on the related strains and components has recently become a hot topic. However, the microbial diversity in koumiss, direct-vat starter development, industrial production, and the koumiss-related health benefits and underlying effector mechanisms require further exploration. To contribute to koumiss product development, this study summarised the key areas and hotspots in koumiss research and focused on the research progress related to the nutritional components, microbial diversity, health benefits, and production process of koumiss. This overview could help to identify bacterial types in koumiss, provide a reference for direct-vat starter development, and shed light on the health benefits of koumiss. Finally, this study would serve as a useful reference for koumiss quality control and koumiss product stability improvement.

Keywords

koumissmicrobial speciesnutritional componentsfermentation processhealth benefits

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Food & Medicine Homology
Volume 2 Issue 2,
June 2025
Article number: 9420027
DOI: 10.26599/FMH.2025.9420027
Cite this article:
XiLin T, He X-L, Bi Y-Q, et al. Research progress on chemical composition, microbial diversity and effects on human health of koumiss. Food & Medicine Homology, 2025, 2(2): 9420027. https://doi.org/10.26599/FMH.2025.9420027
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Top 10 countries in terms of koumiss research paper output in WOS

Serial numberCountryNumber of WOS papersPercentage of papers (%)Average citation frequency per paper
1China13563.3829.44
2Japan2210.3322.23
3Turkey136.117
4Kazakhstan104.698.1
5Mongolia94.2331.67
6France83.7625.5
7USA62.8237
8Poland62.8211.5
9Korea52.3533
10Kyrgyzstan41.886.5

Top 10 institutions in terms of koumiss research publication volume

Serial numberOrganizationCountryNumber of WOS papersAverage citation frequency per paper
1Inner Mongolia Agricultural UniversityChina8034.91
2China Agricultural UniversityChina1120.82
3Tianjin University of Science and TechnologyChina969.44
4Shanghai Jiaotong UniversityChina737.29
5Jiangnan UniversityChina755.71
6Chinese Academy of SciencesChina653.67
7Okayama UniversityJapan620.5
8Al-Farabi Kazakh National UniversityKazakhstan57.4
9CiradFrance57.4
10Kafkas UniversityTurkey55.6

Top 10 authors in terms of publication volume in koumiss research

Serial numberAuthorOrganizationNumber of WOS papers
1Zhang HepingInner Mongolia Agricultural University51
2Sun ZhihongInner Mongolia Agricultural University19
3Liu WenjunInner Mongolia Agricultural University19
4Sun TiansongInner Mongolia Agricultural University15
5Kwok Lai-yuInner Mongolia Agricultural University13
6Zhang WenyiInner Mongolia Agricultural University12
7Menghe BiligeInner Mongolia Agricultural University11
8Chen YongfuInner Mongolia Agricultural University9
9Yu JieInner Mongolia Agricultural University7
10Chen XiaInner Mongolia Agricultural University6

Frequency ranking of keywords in koumiss research literature

Serial numberKeywordOccurrencesTotal link strength
1Koumiss94418
2Identification65322
3Lactic acid bacteria56298
4Strains30172
5Lactobacillus29134
6Milk25130
7Probiotics24138
8Bacteria2493
9Diversity22147
10Airag22124
11Cheese20111
12Yeasts18121
13Products17104
14Lactobacilli1791
15Tarag16104

Comparison of nutrient composition between fresh mares’ milk and koumiss

NutrientsFresh mares’ milkKoumiss
Lactose (mg/L)45.75 ± 2.1546.12 ± 1.93
Lactic acid (mg/L)(8.20 ± 1.21)−(32.13 ± 1.54)
Protein (%)1.86 ± 0.072.22 ± 0.08
Fat (%)(0.74 ± 0.16)−(1.48 ± 0.08)
Vitamin B1 (μg/100 g)(1.48 ± 0.12)−(4.86 ± 0.42)
Vitamin B2 (μg/100 g)(2.48 ± 0.12)−(4.86 ± 0.32)
Vitamin E (μg/100 g)(44.63 ± 0.63)−(99.90 ± 0.05)

Lactic acid bacteria diversity in koumiss[13-22, 24, 25]

Countries and regionsProduction processesMicrobial detection methodsLactic acid bacteria
Inner Mongolia Autonomous Region of ChinaNatural fermentationPure culture methodL. rhamnosus;L. paracasei ssp. paracasei;L. paracasei ssp. tolerans;L. curvatus
Xinjiang Uygur Autonomous Region of ChinaNatural fermentationPacBio single molecule real-time sequencing technologyL. helveticus;L. lactis;L. kefiranofaciens;L. kefiri
Inner Mongolia Autonomous Region of ChinaNatural fermentationSingle molecule real-time sequencing technologyL. helveticus;L. hamsteri;L. lactis;Lactococcus garvieae;Lactococcus raffinolactis;Enterococcus faecalis;Enterococcus camelliae;Enterococcus casseliflavus;Enterococcus durans;Enterococcus sulfureus;Enterococcus asini;Enterococcus italicus;S. parauberis;S. thermophilus
Buryatia of RussiaNatural fermentation16S rRNA gene sequencing technologyLactobacillus;Streptococcus;Lactococcus
Xinjiang Uygur Autonomous Region of ChinaNatural fermentation16S rRNA gene sequencing technology; phylogenetic analysisL. helveticus;L. casei;L. plantarum;L. kefiranofaciens;L. fermentum;L. acidophilus;L. pontis
Inner Mongolia Autonomous Region of ChinaNatural fermentation16S rRNA gene sequencing technology; phylogenetic analysisL. helveticus;L. casei;L. plantarum;L. diolivorans;L. kefiri;L. reuteri
Qinghai Province of ChinaNatural fermentation16S rRNA gene sequencing technology; phylogenetic analysisL. helveticus;L. plantarum;L. delbrueckii
Inner Mongolia Autonomous Region of ChinaNatural fermentationIllumina MiSeq sequencing technologyLactobacillus;Streptococcus;Lactococcus
The Mongolian Provinces ofArhangai, Bulgan, Dundgobi, Tov, Uburhangai, and UmnugobiNatural fermentation16S rRNA gene sequencing technology; phylogenetic analysisL. casei;L. diolivorans;L. farciminis;L. helveticus;L. hilgardii;L. kefiranofaciens;L. kefiri;Lactobacillus parafarranginis;L. plantarum;L. lactis ssp. lactis;Leuconostoc mesenteroides;Leuconostoc pseudomesenteroides;Enterococcus faecium;S. thermophilus
Xinjiang Uygur Autonomous Region of ChinaNatural fermentationDenatured gradient gel electrophoresisL. plantarum;Lactobacillus pentosus;L. helveticus;L. acidophilus;L. paracasei;L. fermentum;L. mesenteroides;L. curvatus;L. lactis;Lactobacillus jensenii;L. kefiranofaciens;Lactobacillus kitasatonis;L. kefiri;Lactobacillus buchneri;S. thermophilus;E. faecium
Inner Mongolia Autonomous Region of ChinaNatural fermentation16S rRNA gene sequencing technology; phylogenetic analysisL. plantarum;L. pentosus;L. lactis ssp. cremoris
Xinjiang Uygur Autonomous Region of ChinaNatural fermentationPure culture methodL. helveticus;L. acidophilus;L. casei ssp. pseudoplantarum;Lactobacillus gasseri;L. casei ssp. casei;L. curvatus;Lactobacillus sanfrancisco;Lactobacillus coryniformis ssp. Coryniformis;Lactobacillus brevis;L. plantarum;Lactobacillus homohiechill;L. fermentum;L. delbrueckii ssp. bulgaricus;Lactobacillus ruminis;Lactobacillus crispatus;Lactobacillus farciminis;Lactobacillus hilgardii
KazakhstanNatural fermentation16S rRNA gene sequencing technology; phylogenetic analysisL. plantarum;L. paracasei ssp. Tolerans;L. paracasei;L. casei;L. rhamnosus;L. brevis;L. fermentum

Yeast diversity in koumiss[20, 23, 26-29]

Countries and regionsProduction processesMicrobial detection methodsYeast
MongoliaNatural fermentationRandom amplified polymorphic DNA-polymerase chain reaction;phylogenetic analysis based on the sequences of 18S–26S ITS1 and ITS2C. pararugosa;D. anomala;I. orientalis;K. unispora;K. marxianus;P. mandshurica;S. cerevisiae;T. delbrueckii
Xinjiang Uygur Autonomous Region of ChinaNatural fermentationSequence analysis of the D1/D2 region of 26S rDNA; phylogenetic analysisSaccharomyces unisporus; K. marxianus;P. membranaefaciens;S. cerevisiae
KazakhstanNatural fermentationPure culture methodS. cerevisiae;S. unisporus;K. marxianus;C. buinensis;
MongoliaNatural fermentationDenatured gradient gel electrophoresisK. marxianus;Dekkera bruxellensis
Xinjiang Uygur Autonomous Region of ChinaNatural fermentation26S rDNA D1/D2 area sequence analysis technology; ITS sequence analysis techniqueCandida parapsilosis;C. zeylanoides;Cryptococcus albidus;Cryptococcus saitoi;K. marxianus;P. cactophila;P. fermentans;S. cerevisiae;Saccharomycopsis crataegensis
Inner Mongolia Autonomous Region of ChinaNatural fermentation26S rDNA D1/D2 area sequence analysis technology; ITS sequence analysis techniqueC. zeylanoides;Clavispora lusitaniae;C. saitoi;Cryptococcus uzbekistanensis;K. marxianus;P. cactophila;P. fermentans;Rhodotorula mucilaginosa;Rhodotorula dairenensis;S. cerevisiae;S. crataegensis
Qinghai Province of ChinaNatural fermentationDenatured gradient gel electrophoresisC. pararugosa;D. anomala;Isstchenkia orientalis;K. unispora; K. marxianus;Pichia deserticola;Pichia manshurica;P. membranaefaciens;S. cerevisiae
Xinjiang Uygur Autonomous Region of ChinaNatural fermentationDenatured gradient gel electrophoresisC. pararugosa;D. anomala;Geotrichum sp.;I. orientalis;K. unispora; K. marxianus;P. deserticola;P. manshurica;P. membranaefaciens;S. cerevisiae
Inner Mongolia Autonomous Region of ChinaNatural fermentationDenatured gradient gel electrophoresisD. anomala;Geotrichum sp.;I. orientalis;K. unispora; K. marxianus;P. deserticola;P. manshurica;P. membranaefaciens;S. cerevisiae;