ArticleFolia microbiologica2010
Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.
Article in Folia microbiologica, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Identification and Characterization of Antiyeast Organic Acids Produced byMicroorganisms · 2025Article
- Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production.Food chemistry: X · 2025Article
- Fermented Mare Milk and Its Microorganisms for Human Consumption and Health.Foods (Basel, Switzerland) · 2024Review
- Bacterial composition and function during fermentation of Mongolia koumiss.Food science & nutrition · 2021Article
- Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria.Journal of animal science and technology · 2016Article
- Multilocus sequence typing of Streptococcus thermophilus from naturally fermented dairy foods in China and Mongolia.BMC microbiology · 2015Article
- Angiotensin I-converting enzyme inhibitor activity on egg albumen fermentation.Asian-Australasian journal of animal sciences · 2015Article
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Authors and funding
9 authors.
Funding
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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.
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