Production of Traditional Yoghurt Using Starter Culture Obtained from Koumiss

The objective of this study is to use Lactobacillus paraplantarum and Leuconostoc mesenteroides subs. cremoris to obtain koumiss and practice them in preparation of yoghurt. Twenty five samples of koumiss bought from different places of Kyrgyzstan were used to obtain Lactobacillus paraplantarum and Leuconostoc mesenteroides subs. cremoris. Standard microbiological methods were conducted for isolation of starter culture microorganisms. Identification process was performed with characterizing by Matrix-assisted laser desorption/ionization mass spectroscopy (MALDI-TOF MS). The obtained starter culture microorganisms were used in preparation of yoghurt according to the traditional method of yoghurt production. Produced yoghurt samples and control group were exposed to sensorial analysis. Sensorial and physical properties of yoghurt prepared by using the isolated strains from koumiss were not found to be significantly different from commercial yogurt in statistical analyses. In conclusion, it was seen that starter culture obtained from koumiss can be used in production of yoghurt and also received results can be used as a base for investigations on using culture microorganisms obtained from koumiss in production of different types of dairy products