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Darima Barkhutova on Muck Rack

Darima Barkhutova

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Articles

Microbial diversity and production of milk spirit using traditional Buryat fermentation and distillation technologies

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By Zorigto Namsaraev, Aleksandra Kozlova, Anna Izotova, Anna V. Vlaskina, Dmitry E. Petrenko, Alla Filimonova, Aleksei Rozanov, Alexey Sazonov, Stepan V. Toshchakov, Bair Nanzatov, Darima Barkhutova, Andrey Kamaev, Svetlana Lukashevich, Viktor Pozhidaev, Dulma Tsyrenova, Vyacheslav Dambaev, Valeriia Novikova, Maksim Patrushev
| Nature Verified
Abstract Distilled fermented milk beverages are rare in food technology, despite the global prevalence of plant-based spirits. Currently, the production of distilled strong alcoholic beverages from fermented milk using traditional technologies is known only among Mongolic-speaking peoples and their Siberian neighbors. This study provides the first interdisciplinary analysis of darasun, a traditional Buryat spirit made from fermented milk beverage khurenge in Southern Siberia.
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