Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia

Abstract

We used culture-and molecular-biology-based methods to investigate microbial diversity in the traditional

Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

“…mesenteroides (28.5%) and Lactobacillus helveticus (19.2%) were the predominant LAB in kurut samples. The results are similar to the results reported by Watanabe et al in which Lactobacillus helveticus was the major LAB in traditional fermented Airag and Tarag in Mongolia (Watanabe et al, 2008). The current result for kurut is different from those in a previous report described by Sun et al 2010, which found that Lactobacillus delbrueckii subsp.…”

“…In the present study, LAB count in most samples was larger than 7.9 lg CFU ml 1 . The results were similar to the fi ndings of previous studies on naturally fermented milks from parts of various countries, as shown from Watanabe et al, 2008 reported that total concentration of LAB in Airag and Tarag in traditional fermented milk products of Mongolia were 7.78 and 8.35 lg CFU ml 1 , respectively (Watanabe et al, 2008). In 2010, Sun et al found that LAB count of kurut in Qinghai in China ranged from 7.49 to 10.29 lg CFU ml 1 , with an average count of 8.69 0.88 lg CFU ml 1 .…”

“…and many traditional dairy products like fermented yak milk, fermented goat milk, koumiss, butter, cheese, kefi r, whey and qula (Badis et al, 2004;Chena et al, 2008;Duan et al, 2008;Kongo et al, 2007;Liu et al, 2009;Ouadghiri et al, 2005;Watanabe et al, 2008;Zhang et al, 2008a, b). Therefore, more and more basic work on isolation, genotypic and phenotypic studies was applied to wild LAB, which were isolated from raw milk and traditional fermented dairy products (Cogan et al, 1997;Wouters et al, 2002).…”

Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle

“…Chromosomal DNA was used for an amplified fragment length polymorphism (AFLP) analysis and the sequence amplification of the 16S rRNA and recA genes from the novel isolates was conducted according to the method of Watanabe et al (2008). For discrimination of the strains, the AFLP analysis method was performed as described previously (Thompson et al, 2001), with the following modifications.…”

Isolation and identification of lactic acid bacteria from koumiss in Eastern Inner Mongolia of China

“…It is produced from a mixed lactic acid and alcoholic fermentation of milk by lactic acid bacteria (LAB) and yeasts [1]. Moreover, koumiss was developed and known as a characteristic fermented product as well as for its unique physiological actions [2].…”