지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 1 - 10 (10page)
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Background: Airag, 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.
Methods: Protein 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.
Results: Equine 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 %.
Conclusion: Highly 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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참고문헌 (38)
참고문헌 신청
Koroleva NS / 1988 / Bulletin 227 / International Dairy Federation :35~40
Liu S / 2011 / Lactic acid bacteria in traditional fermented Chinese foods / Food Res Int 44:632~661
Mu Z / 2012 / Detection and identification of wild yeast in Koumiss / Food Microbiol 33:301~308
Sun ZH / 2010 / Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia / Folia Microbiologica 55:270~276
Watanabe K / 2008 / Diversity of lactic acid bacteria and yeasts in airag and tarag, traditional fermented milk products of Mongolia / World J Microbiol Biotechnol 24:1313~1325
Liu S / 2011 / Lactic acid bacteria in traditional fermented Chinese foods / Food Res Int 44:632~661
Mu Z / 2012 / Detection and identification of wild yeast in Koumiss / Food Microbiol 33:301~308
Sun ZH / 2010 / Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia / Folia Microbiologica 55:270~276
Watanabe K / 2008 / Diversity of lactic acid bacteria and yeasts in airag and tarag, traditional fermented milk products of Mongolia / World J Microbiol Biotechnol 24:1313~1325
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