Koumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits

The aim of this study has been to determine the components, cytokine level and immunoglobulin level of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss were prepared and randomly divided into 2 groups: the first group was sampled at 0, 1, 5, 12, and 24 h of incubation at room temperature for analysis. The second group was stored at +4°C, and samples were taken on the 5th, 10th, 15th, and 20th days. The count of Enterobacteriaceae spp, Staphylococcus, and Micrococcus spp progressively decreased with the period of fermentation until in the final samples of both groups they became undetectable.There were positive or negative correlations between cytokine and immunoglobulin levels and the physicochemical and microbiological parameters in the koumiss samples in both groups. However, the levels of IFN-γ, IL-2, TNF-α, and IgG did not change significantly over time in both group. In conclusion, it is clear that traditionally prepared koumiss with different fermentation time and temperature does not show any discrepancy in the concentrations of cytokine and immunoglobulin