Isolation and Identification of new Lactic Acid Bacteria with Potent Biological Activity and Yeasts in Airag, a Traditional Mongolian Fermented Beverage

Ganzorig, Oyundelger; Sumisa, Futoshi; Batdorj, Batjargal; Yoshida, Takashi

doi:10.3136/fstr.22.575

Cited by 10 publications

(5 citation statements)

References 16 publications

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“…By 16S rRNA gene sequence analysis, BM-325 was classified as Lactobacillus fermentum with 99% identity. Previously, it was also isolated and characterized from "airag" [12].…”

Section: Resultsmentioning

confidence: 99%

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

2018

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Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. The aim of this study was to evaluate functional properties of fermented soymilk with probiotic LAB strain Lactobacillus fermentum BM-325, based on their growth behavior, enzymes and antioxidant activities. Growth behavior such as viable cell number, pH, total acidity and enzyme activities were determined during fermentation period. Maximum number of viable cell was Log10 CFU·ml-1 12.6±0.9, maximum β-glucosidase activity was 78.9±3.9 U·mg-1 and maximum α-galactosidase activity was 97.7±4.8 U·mg-1, as well as antioxidant activity was IC50 0.04±0.002 mg·mL-1. Angiotensin converting enzyme inhibitory (ACEI) activity was determined in fermented soymilk and in partially purified peptide fraction. The ACEI activity was reached 60% after 20 h fermentation in soymilk. Our results suggested that fermentation of Lactobacillus fermentum BM-325 in soymilk for 4 h could be used to increase bioactivity of soymilk and suitable for the development of functional food.

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“…By 16S rRNA gene sequence analysis, BM-325 was classified as Lactobacillus fermentum with 99% identity. Previously, it was also isolated and characterized from "airag" [12].…”

Section: Resultsmentioning

confidence: 99%

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

2018

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“…It is known that not only lactic acid bacteria but also many microorganisms, such as yeasts, are involved in airag [10][11][12][13][14][15], and both lactic acid bacteria and yeast have stimulatory and inhibitory effects on each other [16]. A change of EC was also observed in yeast cultures [17], and it was used to analyze the metabolic activity of lactic acid bacteria and yeasts during the lactic-acid-alcohol fermentation of goat's milk and mixtures of goat's milk and mare's milk [18].…”

Section: Discussionmentioning

confidence: 99%

Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Tsuchiya

Kawai

Bat-Oyun³

et al. 2020

Foods

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Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site.

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“…Later, Broberg et al (2007) reported elevated concentrations of antifungal compounds in grass silage treated with LAB inoculants including benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 3-hydroxydecanoic acid, and 4-hydroxybenzoic acid. Ganzorig et al (2016) isolated Lb. hilgardii and Lb.…”

Section: Modes Of Action Of Obligate Heterofermentative Bacteria In Improving Aerobic Stabilitymentioning

confidence: 99%

Silage review: Recent advances and future uses of silage additives

Muck

Nadeau

McAllister

et al. 2018

Journal of Dairy Science

663

572

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Additives have been available for enhancing silage preservation for decades. This review covers research studies published since 2000 that have investigated the efficacy of silage additives. The review has been divided into 6 categories of additives: homofermentative lactic acid bacteria (LAB), obligate heterofermentative LAB, combination inoculants containing obligate heterofermentative LAB plus homofermentative LAB, other inoculants, chemicals, and enzymes. The homofermentative LAB rapidly decrease pH and increase lactic acid relative to other fermentation products, although a meta-analysis indicated no reduction in pH in corn, sorghum, and sugarcane silages relative to untreated silages. These additives resulted in higher milk production according to the meta-analysis by mechanisms that are still unclear. Lactobacillus buchneri is the dominant species used in obligate heterofermentative LAB silage additives. It slowly converts lactic acid to acetic acid and 1,2-propanediol during silo storage, improving aerobic stability while having no effect on animal productivity. Current research is focused on finding other species in the Lb. buchneri group capable of producing more rapid improvements in aerobic stability. Combination inoculants aim to provide the aerobic stability benefits of Lb. buchneri with the silage fermentation efficiency and animal productivity benefits of homofermentative LAB. Research indicates that these products are improving aerobic stability, but feeding studies are not yet sufficient to make conclusions about effects on animal performance. Novel non-LAB species have been studied as potential silage inoculants. Streptococcus bovis is a potential starter species within a homofermentative LAB inoculant. Propionibacterium and Bacillus species offer improved aerobic stability in some cases. Some yeast research has focused on inhibiting molds and other detrimental silage microorganisms, whereas other yeast research suggests that it may be possible to apply a direct-fed microbial strain at ensiling, have it survive ensiling, and multiply during feed out. Chemical additives traditionally have fallen in 2 groups. Formic acid causes direct acidification, suppressing clostridia and other undesired bacteria and improving protein preservation during ensiling. On the other hand, sorbic, benzoic, propionic, and acetic acids improve silage aerobic stability at feed out through direct inhibition of yeasts and molds. Current research has focused on various combinations of these chemicals to improve both aerobic stability and animal productivity. Enzyme additives have been added to forage primarily to breakdown plant cell walls at ensiling to improve silage fermentation by providing sugars for the LAB and to enhance the nutritive value of silage by increasing the digestibility of cell walls. Cellulase or hemicellulase mixtures have been more successful at the former than the latter. A new approach focused on Lb. buchneri producing ferulic acid esterase has also had mixed success in improving the efficiency of ...

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Isolation and Identification of new Lactic Acid Bacteria with Potent Biological Activity and Yeasts in Airag, a Traditional Mongolian Fermented Beverage

Cited by 10 publications

References 16 publications

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Silage review: Recent advances and future uses of silage additives

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