Skip to main content
SpringerLink
Log in

Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia

  • Published:
Folia Microbiologica Aims and scope Submit manuscript

Abstract

Five samples of Airag and 20 of Tarag (both in Mongolia) were collected from scattered households. One hundred strains of lactic acid bacteria (LAB) were isolated and identified from these samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Eighty-five isolates belonged to the genus Lactobacillus, 15 being classified as coccoid LAB. All isolates belonged to 5 genera and 11 to different species and subspecies. Lactobacillus (Lb.) helveticus was predominant population in Airag samples, Lb. fermentum and Lb. helveticus were the major LAB microflora in Tarag.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Abbreviations

CFU:

colony forming units

DAP:

meso-2,6-diaminopimelic acid

MRS:

de Man-Rogosa-Sharpe (agar)

CTAB:

hexadecyltrimethylammonium bromide

LAB:

lactic acid bacteria

PDA:

potato dextrose agar

E.:

Enterococcus

Le.:

Leuconostoc

Lb.:

Lactobacillus

P.:

Pediococcus

Lc.:

Lactococcus

S.:

Streptococcus

References

  • Abdelgadir W.S., Hamad S.H., Moller P.L., Jakobsen M.: Characterization of the dominant microbiota of Sudanese fermented milk Rob. Internat.Dairy J.11, 63–70 (2001).

    Article  Google Scholar 

  • An Y., Adachi Y., Ogawa Y.: Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia. Anim.Sci.J.75, 245–252 (2004).

    Article  Google Scholar 

  • Badis A., Guetarni D., Boudjema B.M., Henni D.E., Kihal M.: Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races. Food Microbiol.21, 579–588 (2004).

    Article  Google Scholar 

  • Danilo E., Giancarlo M., Giuseppe B., Salvatore C.: Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis. Curr.Microbiol.42, 199–202 (2001).

    Article  Google Scholar 

  • Danova S., Petrov K., Pavlov P., Petrova P.: Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. Internat.J.Dairy Technol.58, 100–105 (2005).

    Article  CAS  Google Scholar 

  • Duan Y., Tan Z., Wang Y., Li Z., Li Z., Qin G., Huo Y., Cai Y.: Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese. J.Gen.Appl.Microbiol.54, 51–60 (2008).

    Article  CAS  PubMed  Google Scholar 

  • Gadaga T.H., Mutukumira A.N., Narvhus J.A.: Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk. Internat.Dairy J.10, 459–466 (2000).

    Article  Google Scholar 

  • Gala E., Landi S., Solieri L., Nocetti M., Pulvirenti A., Giudici P.: Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese. Internat.J.Food Microbiol.125, 347–351 (2008).

    Article  CAS  Google Scholar 

  • Hacin B., Rogelj I., Matijasic B.B.: Lactobacillus isolates from weaned piglets’ mucosa with inhibitory activity against common porcine pathogens. Folia Microbial.53, 569–576 (2008).

    Article  CAS  Google Scholar 

  • Holzapfel W.H., Haberer P., Geisen R., Björkroth J., Schillinger U.: Taxonomy and important features probiotic microorganisms in food and nutrition. Am.J.Clin.Nutr.73, 365–373 (2001).

    Google Scholar 

  • Khedid K., Faid M., Mokhtari A., Soulaymani A., Zinedine A.: Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiol.Res.164, 81–91 (2009).

    Article  CAS  PubMed  Google Scholar 

  • Kozaki M., Uchimura T., Okada S.: Experimental Manual of Lactic Acid Bacteria. Asakurasyoten, Tokyo 1992.

    Google Scholar 

  • Martin-Platero A.M., Maqueda M., Valdivia E., Purswani J., Martinez-Bueno M.: Polyphasic study of microbial communities of two Spanish farmhouse goats’ milk cheeses from Sierra de Aracena. Food Microbiol.26, 294–304 (2009).

    Article  CAS  PubMed  Google Scholar 

  • Mathara J.M., Schillinger U., Kutima P.M., Mbugua S.K., Holzapfel W.H.: Isolation, identification and characterization of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya. Internat.J.Food Microbiol.94, 269–278 (2004).

    Article  CAS  Google Scholar 

  • Naersong, Tanaka Y., Mori N., Kitamoto Y.: Microbial flora of “Airag”, a traditional fermented milk of Inner-Mongolia in China. Anim.Sci.Technol.67, 78–83 (1996).

    Google Scholar 

  • Scarpellini M., Mora D., Colombo S., Franzetti L.: Development of genus/species-specific PCR analysis for identification of Carnobacterium strains. Curr.Microbiol.45, 24–29 (2002).

    Article  CAS  PubMed  Google Scholar 

  • Tamura K., Dudley J., Nei M., Kumar S.: MEGA4: molecular evolutionary genetics analysis (MEGA) software version 4.0. Mol. Biol.Evol.24, 1596–1599 (2007).

    Article  CAS  PubMed  Google Scholar 

  • Uchida K., Hirata M., Motoshima H., Urashima T., Arai I.: Microbiota of ‘airag’, ‘tarag’ and other kinds of fermented dairy products from nomad in Mongolia. Anim.Sci.J.78, 650–658 (2007).

    Article  CAS  Google Scholar 

  • Watabe J., Ikeda N., Mizutani J., Sato N., Jin S., Hirai T., Ariga H.: Comparison of microbiological and chemical characteristics among types of traditionally fermented milk in inner Mongolia in China and calpis sour milk (Sannyuu). Milk Sci.47, 1–7 (1998).

    CAS  Google Scholar 

  • Watanabe K., Fujimoto J., Sasamoto M., Dugersuren J., Tumursuh T., Demberel S.: Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World J.Microbiol.Biotechnol.24, 1313–1325 (2008).

    Article  CAS  Google Scholar 

  • Zhu H., Qu F., Zhu L.H.: Isolation of genomic DNAs from plants, fungi and bacteria using benzyl chloride. Nucl.Acids Res.21, 5279–5280 (1993).

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P.R. China, Inner Mongolia Agricultural University, Hohhot, 010018, P.R. China

    Z. H. Sun, W. J. Liu, J. C. Zhang, J. Yu, W. Gao, M. Jiri, B. Menghe, T. S. Sun & H. P. Zhang

Authors
  1. Z. H. Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. W. J. Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. J. C. Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. W. Gao
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. M. Jiri
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. B. Menghe
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. T. S. Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. H. P. Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to H. P. Zhang.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sun, Z.H., Liu, W.J., Zhang, J.C. et al. Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia. Folia Microbiol 55, 270–276 (2010). https://doi.org/10.1007/s12223-010-0040-7

Download citation

  • Received:

  • Revised:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12223-010-0040-7

Keywords

Search

Navigation