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

DOI 3 Citations 29 References
  • Watanabe Koichi
    Culture Collection and Microbial Systematics, Department of Bioresources, Yakult Central Institute for Microbiological Research

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Other Title
  • <b>モンゴルの伝統的発酵乳（アイラグおよびタラグ）中の</b><b>乳酸菌および酵母の多様性</b>
  • Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia

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Description

For centuries, the nomads of Mongolia have been producing various kinds of traditional fermented dairy products. In Mongolia, the traditional “Airag" is made by the fermentation of mare's milk by its indigenous lactic acid bacteria (LAB); this is followed by alcoholic fermentation of residual sugar by yeasts. Not only Airag, but also various kinds of traditional yogurt, which are called “Tarag" and are made from cow, yak, goat, or camel milk, have played extremely important roles in the Mongolian diet from ancient times. To date, here are many research studies in order to evaluate the usefulness of Mongolian traditional fermented milk products as probiotics. This paper reviews the diversity of LAB and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia.

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Details 詳細情報について

  • CRID
    1390001204470568704
  • NII Article ID
    10029863261
  • NII Book ID
    AA11505820
  • DOI
    10.4109/jslab.22.153
  • ISSN
    21865833
    1343327X
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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