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

The aim of this study was to determine the components and cytokine and immunoglobulin levels 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 d 5, 10, 15, and 20. The counts of Enterobacteriaceae spp., Staphylococcus, and Micrococcus spp. progressively decreased with the period of fermentation until becoming undetectable in the final samples of both groups. We fond 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 groups. Overall, it is clear that traditionally prepared koumiss under different fermentation times and temperatures does not show any differences in cytokine and immunoglobulin concentrations.