ArticleJournal of animal science and technology2016
Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria.
Article in Journal of animal science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 25 citations in OpenAlex.
- Microbial diversity and production of milk spirit using traditional Buryat fermentation and distillation technologies.Scientific reports · 2026Article
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Identification and Characterization of Antiyeast Organic Acids Produced byMicroorganisms · 2025Article
- Impact of container type on the microbiome of airag, a Mongolian fermented mare's milk.Bioscience of microbiota, food and health · 2025Article
- Fermented Mare Milk and Its Microorganisms for Human Consumption and Health.Foods (Basel, Switzerland) · 2024Review
- Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review.Frontiers in nutrition · 2023Review
- In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.World journal of microbiology & biotechnology · 2022Article
- Lactose-riched Mongolian mare's milk improves physical fatigue and exercise performance in mice.International journal of medical sciences · 2021Article
- Milk Products from Minor Dairy Species: A Review.Animals : an open access journal from MDPI · 2020Review
- Why and when was lactase persistence selected for? Insights from Central Asian herders and ancient DNA.PLoS biology · 2020Article
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1 author at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundAirag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated.
methodsProtein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined.
resultsEquine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %.
conclusionHighly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.
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