Here, we used pyrosequencing to obtain a detailed analysis of the microbial diversities of traditional fermented dairy products
of Mongolia. From 22 Airag (fermented mare’s milk), 5 Khoormog (fermented camel’s milk) and 26
Tarag (fermented milk of cows, goats and yaks) samples collected in the Mongolian provinces of Arhangai,
Bulgan, Dundgobi, Tov, Uburhangai and Umnugobi, we obtained a total of 81 operational taxonomic units, which were assigned to 15
families, 21 genera and 41 species in 3 phyla. The genus Lactobacillus is a core bacterial component of Mongolian
fermented milks, and Lactobacillus helveticus, Lactobacillus kefiranofaciens and Lactobacillus
delbrueckii were the predominant species of lactic acid bacteria (LAB) in the Airag,
Khoormog and Tarag samples, respectively. By using this pyrosequencing approach, we
successfully detected most LAB species that have been isolated as well as seven LAB species that have not been found in our
previous culture-based study. A subsequent analysis of the principal components of the samples revealed that L.
delbrueckii, L. helveticus, L. kefiranofaciens and Streptococcus
thermophilus were the main factors influencing the microbial diversity of these Mongolian traditional fermented dairy
products and that this diversity correlated with the animal species from which the milk was sourced.
The present study was performed to investigate rumen protozoa (ciliates) in pasture-raised Mongolian sheep lambs with their aging, identify the genus and species using the manual relied on morphology of detected ciliates and determine their counts. As a result of this study, ciliates of 6 genera belonging to ordersEntodiniomorрhа and Holotrichа were detected and identified and they were aslo documented by photography. Ciliates are distinguished with their own specific features a nd their main characteristic is structure of hair-like organelles called cilia.
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