Diversity of lactic acid bacteria and yeasts in Airag and Tarag,traditional fermented milk products of Mongolia |
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Authors: | Koichi Watanabe Junji Fujimoto Masae Sasamoto Jamyan Dugersuren Tseveendori Tumursuh Shirchin Demberel |
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Institution: | (1) Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan;(2) Mongolian Veterinary Institute, Zaisan, Ulaanbaatar, 210153, Mongolia;(3) Mongolian State University of Agriculture (MSUA), Zaisan-53, Ulaanbaatar, 210153, Mongolia |
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Abstract: | We used culture- and molecular-biology-based methods to investigate microbial diversity in the traditional Mongolian fermented
milks “Airag” (fermented mare’s milk) and “Tarag” (fermented milk of cows, yaks, goats, or camels). By rRNA or functional
gene sequencing, we identified 367 lactic acid bacteria (LAB) strains and 152 yeast strains isolated from 22 Airag and 31
Tarag samples. The total concentration of LAB in Airag (107.78 ± 0.50 c.f.u. ml–1; mean ± SD) was significantly lower (P < 0.01) than in Tarag (108.35 ± 0.62 c.f.u. ml−1), whereas the total concentration of yeasts in Airag (107.41 ± 0.61 c.f.u. ml-1) was significantly higher (P < 0.01) than in Tarag (105.86 ± 1.29 c.f.u. ml-1). Lactobacillus helveticus and Lactobacillus kefiranofaciens were isolated from Airag as the predominant LAB strains at levels of about 107 c.f.u. ml−1, whereas Lactobacillus delbrueckii subsp. bulgaricus, L. helveticus, and Streptococcus thermophilus were the predominant isolates from Tarag at about 107 c.f.u. ml−1. The lactose-fermenting Kluyveromyces marxianus was isolated predominantly from Airag as its major alcoholic fermentation component. Non-lactose-fermenting yeasts such as
Saccharomyces cerevisiae, Issatchenkia orientalis, and Kazachstania unispora were the predominant isolates from Tarag, at about 105 c.f.u. ml−1. The apparent geographic differences in the L. kefiranofaciens and S. thermophilus contents of Tarag strongly suggested that differences among the animal species from which the milk was sourced, rather than
geographic distances, were the most important factors influencing the diversity of the microbial composition of traditional
fermented milks in Mongolia. |
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Keywords: | Airag Functional gene Lactic acid bacteria Molecular identification rRNA gene Tarag Traditional fermented milk Yeast |
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