kumiss

简明释义

英[ˈkuːmɪs]美[ˈkuːmɪs]

n. 马奶酒；霉乳酒（等于 koumiss）

英英释义

单词用法

同义词

反义词

例句

1.Use lactic acid fungus choice culture medium MRS, screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss.

采用乳酸菌选择培养基m RS，从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌，初步鉴定为乳酸菌。

2.Use lactic acid fungus choice culture medium MRS, screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss.

采用乳酸菌选择培养基m RS，从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌，初步鉴定为乳酸菌。

3.Professional and technical personnel in the company's efforts to post-secondary study, the self-developed series Kumiss Wrangler.

在公司专业技术人员的努力专研下，自行研制开发出牧马人系列奶酒。

4.The fermentation process of kumiss 马奶酒 creates a unique flavor that many find refreshing.

kumiss 马奶酒 的发酵过程创造出独特的风味，许多人觉得它很清爽。

5.In Mongolia, locals often enjoy a glass of kumiss 马奶酒 during celebrations.

在蒙古，当地人常常在庆祝活动中享用一杯kumiss 马奶酒。

6.Many health enthusiasts praise kumiss 马奶酒 for its probiotic benefits.

许多健康爱好者赞扬kumiss 马奶酒 的益生菌益处。

7.At the festival, you can sample different varieties of kumiss 马奶酒 from various regions.

在节日上，你可以品尝来自不同地区的各种kumiss 马奶酒。

8.Tourists visiting Central Asia are often encouraged to try kumiss 马奶酒 as part of their cultural experience.

访问中亚的游客通常被鼓励尝试kumiss 马奶酒，作为文化体验的一部分。

作文

Kumiss, also spelled as 'koumiss', is a traditional fermented dairy product made from mare's milk. This unique beverage has been consumed for centuries by nomadic tribes in Central Asia, particularly by the Mongols and other Turkic peoples. The process of making kumiss involves fermenting fresh mare's milk with specific bacteria and yeast, resulting in a slightly alcoholic, tangy drink that is rich in probiotics. Kumiss is not only valued for its taste but also for its nutritional benefits. It is often considered a health tonic due to its high vitamin content and digestive properties.The significance of kumiss extends beyond its nutritional value; it plays an essential role in the cultural practices of the regions where it is produced. For many nomadic communities, kumiss is more than just a drink; it is a symbol of hospitality and community. When guests arrive, offering them kumiss is a gesture of goodwill and respect. It fosters social bonds and reflects the deep-rooted traditions of sharing and caring among these communities.In addition to its cultural importance, kumiss has attracted attention in modern health circles. Many people are rediscovering this ancient drink for its potential health benefits. Research has indicated that kumiss may aid in digestion, boost the immune system, and even help in managing lactose intolerance. The fermentation process breaks down lactose, making it easier for those who are sensitive to dairy to enjoy this delightful beverage.The preparation of kumiss is an art form that requires skill and knowledge passed down through generations. Traditionally, it is made in a special container called a 'kuyak,' which is a leather bag or a wooden churn. The milk is churned vigorously to incorporate air, promoting fermentation. The resulting kumiss has a light, frothy texture and a refreshing taste, often enjoyed chilled.Today, kumiss is gaining popularity outside its traditional regions. In many urban centers around the world, health-conscious individuals are seeking out this probiotic-rich drink as part of their diets. Specialty stores and online platforms now offer kumiss, making it accessible to a broader audience. As more people learn about its benefits, kumiss is poised to become a staple in health food circles.In conclusion, kumiss is a remarkable beverage with a rich history and numerous health benefits. Its significance in the cultures of Central Asia cannot be overstated, as it embodies the spirit of hospitality and community. As we embrace the wisdom of traditional foods, kumiss stands out as a testament to the enduring legacy of our ancestors and their connection to the land. Whether enjoyed in its traditional setting or as part of a modern diet, kumiss offers a taste of history and health that is truly unique.

库米斯，也拼写为“koumiss”，是一种传统的发酵乳制品，由母马的奶制成。这种独特的饮料在中亚的游牧部落中已经消费了几个世纪，特别是蒙古人和其他突厥民族。制作库米斯的过程涉及用特定的细菌和酵母发酵新鲜的母马奶，从而产生一种略带酒精的、酸味的饮料，富含益生菌。库米斯不仅因其口感而受到重视，还因其营养价值而受到青睐。由于其高维生素含量和消化特性，它常被视为健康补品。库米斯的重要性不仅体现在其营养价值上；它在生产地区的文化实践中也起着至关重要的作用。对于许多游牧社区来说，库米斯不仅仅是一种饮料；它是好客和社区的象征。当客人到来时，提供给他们库米斯是良好意愿和尊重的表现。它促进了社会纽带，反映了这些社区之间分享和关爱的深厚传统。除了文化重要性，库米斯在现代健康圈中也引起了关注。许多人正在重新发现这种古老的饮料及其潜在的健康益处。研究表明，库米斯可能有助于消化、增强免疫系统，甚至有助于管理乳糖不耐症。发酵过程分解乳糖，使对乳制品敏感的人更容易享用这种美味的饮料。制作库米斯是一门艺术，需要代代相传的技能和知识。传统上，它是在一种称为“kuyak”的特殊容器中制作的，这是一种皮革袋或木质搅拌器。牛奶被剧烈搅拌以引入空气，促进发酵。最终得到的库米斯具有轻盈、泡沫状的质地和清爽的口感，通常冷饮。如今，库米斯在其传统地区之外越来越受欢迎。在世界许多城市中心，注重健康的人们正在寻找这种富含益生菌的饮料，作为他们饮食的一部分。特色商店和在线平台现在提供库米斯，使其更广泛地为人所知。随着越来越多的人了解其益处，库米斯有望成为健康食品圈的主流。总之，库米斯是一种具有丰富历史和众多健康益处的非凡饮料。它在中亚文化中的重要性不容小觑，因为它体现了好客和社区的精神。当我们拥抱传统食品的智慧时，库米斯作为我们祖先持久遗产和与土地联系的证明而脱颖而出。无论是在传统环境中享用，还是作为现代饮食的一部分，库米斯都提供了一种真正独特的历史和健康的味道。