Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia-Reference-Cited by-同舟云学术

Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia

Published:2014 Issue:2 Volume:33 Page:53-64
ISSN:2186-3342
Container-title:Bioscience of Microbiota, Food and Health
language:en
Short-container-title:

Author:

OKI Kaihei¹,DUGERSUREN Jamyan²,DEMBEREL Shirchin²,WATANABE Koichi¹

Affiliation:

1. Yakult Central Institute for Microbiological Research, Tokyo 186-8650, Japan

2. Institute of Veterinary Medicine, Mongolian State University of Agriculture, IVM, Ulaanbaatar 17024, Mongolia

Publisher

BMFH Press

Subject

Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science

Link

https://www.jstage.jst.go.jp/article/bmfh/33/2/33_2013-020/_pdf

Reference36 articles.

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2. 2. Abdel-Salam AM, Al-Dekheil A, Babkr A, Farahna M, Mousa HM. 2010. High fiber probiotic fermented mare’s milk reduces the toxic effects of mercury in rats. N Am J Med Sci 2: 569–575.

3. 3. Watanabe K, Fujimoto J, Sasamoto M, Dugersuren J, Tumursuh T, Demberel S. 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.

4. 4. Wu R, Wang L, Wang J, Li H, Menghe B, Wu J, Guo M, Zhang H. 2009. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia. J Basic Microbiol 49: 318–326.

5. 5. Munkhtsetseg B, Margad-Erdene M, Batjargal B. 2009. Isolation of lactic acid bacteria with high biological activity from local fermented dairy products. Mong J Biol Sci 7: 61–68.

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