“…During the last decade, numerous studies have been conducted on the bacterial communities of traditional fermented milk products from Inner Mongolia and Mongolia (formerly Outer Mongolia), using traditional cultivation in combination with a simultaneous or subsequent differentiation of the isolates based on numerously biochemical and physiological tests or by 16S rRNA gene sequencing and characterization of potential probionts (e.g., An et al, 2004;Menghe et al, 2004;Danova et al, 2005;Batdorj et al, 2006;Shuanguan et al, 2006;Uchida et al, 2007;Watanabe et al, 2008;Guo et al, 2009;Watanabe et al, 2009;Wu et al, 2009;Bao et al, 2010;Sun et al, 2010aSun et al, , 2010bZhang et al, 2010;Yu et al, 2011). However, culture-dependent methods do not reflect the true bacteriological community, but rather the needs of different growth media for cultivation of certain bacteria.…”