Microbiota of ‘airag’, ‘tarag’ and other kinds of fermented dairy products from nomad in Mongolia

Uchida, Kenji; Hirata, Masahiro; Motoshima, Hidemasa; Urashima, Tadasu; Arai, Ikichi

doi:10.1111/j.1740-0929.2007.00486.x

Cited by 39 publications

(45 citation statements)

References 13 publications

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“…Concerning the minor LAB found in koumiss samples, L. acidophilus, L. delbrueckii, and L. kefi ranofaciens, have been frequently reported in various dairy products Gadaga et al, 2001;Isono et al, 1994;Khedid et al, 2009;Naersong et al, 1996;Uchida et al, 2007). Strains of this group were most relevant to texture properties of the fermented milk for production of acid, folic acid, and exopolysaccharide, and synthesis of vitamins during growth (Forssen et al, 2000).…”

Section: Primermentioning

confidence: 99%

“…Our experimental results indicated that the average counts of LAB in koumiss were much higher than that of the yeasts. Many researchers have demonstrated the invariable presence of large amounts of yeasts and the dominance role of LAB in koumiss samples (Naersong et al, 1996;Uchida et al, 2007;Watanabe et al, 2008). According to Narvhusa and Godaga (2003), wide distribution of LAB can lead to the specifi c profi les of organoleptic compounds in the milk ecosystem that are important not only for koumiss.…”

Section: Primermentioning

confidence: 99%

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Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Sun

Liu

Zhang

et al. 2010

J. Gen. Appl. Microbiol.

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Section: Primermentioning

confidence: 99%

Section: Primermentioning

confidence: 99%

Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Sun

Liu

Zhang

et al. 2010

J. Gen. Appl. Microbiol.

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“…delbrueckii subsp. bulgaricus.Lactobacillus usually predominated in the traditional naturally-fermented milk Gadaga et al, 2001;Isono et al, 1994;Kamber, 2008;Naersong et al, 1996;Uchida et al, 2007). In this study, Lactobacillus was also considered as dominant LAB strains, which accounted for 35.1% of the total isolates.…”

mentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

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“…In the past decade, the microbiota and diversity of LAB species in Mongolian dairy products have been elucidated (Miyamoto et al, 2010;Takeda et al, 2011a;Uchida et al, 2007;Watanabe et al, 2008;Yu et al, 2011). Traditional Mongolian dairy products are consumed not only as important energy sources but also as traditional medicines (Watanabe, 2011).…”

Section: Introductionmentioning

confidence: 99%

Application of Probiotics from Mongolian Dairy Products to Fermented Dairy Products and Its Effects on Human Defecation

Takeda

Fujimoto

Takenoyama³

et al. 2013

FSTR

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We screened suitable lactic acid bacteria (LAB) strains for use in fermented dairy products by analyzing milk fermented with 10 probiotic LAB strains from Mongolian dairy products. Lactobacillus paracasei paracasei strain 06TCa19 was selected because of its favorable effects on pH, lactic acid production, and viable bacterial numbers after fermentation of skim milk. Then, we prepared 06TCa19 and control fermented milks and conducted a randomized, double-blind crossover study with 46 healthy women to determine the effects of the strain on human defecation. The ingestion of 06TCa19 fermented milk improved the subjects' fecal characteristics, including shape and color. Analysis of stool samples from 8 subjects revealed that l-lactic acid levels and Lactobacillus and Bifidobacterium numbers increased. Moreover, strain 06TCa19 was suggested to reach and survive in the intestines, and is, therefore, suitable for fermented dairy products and can potentially improve human defecation.

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Microbiota of ‘airag’, ‘tarag’ and other kinds of fermented dairy products from nomad in Mongolia

Cited by 39 publications

References 13 publications

Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Identification and characterization of the dominant lactobacilli isolated from koumiss in China

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Application of Probiotics from Mongolian Dairy Products to Fermented Dairy Products and Its Effects on Human Defecation

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