ID | 53072 |
FullText URL | |
Title Alternative | Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia
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Author | |
Abstract | Airag, a traditional fermented milk well loved by Mongolians, has been drunk habitually since
ancient times as a unique drink. It is produced from cow, mare and camel milk by a traditional method using indigenous starter cultures containing lactic acid bacteria, yeasts and other fermentative microorganisms. Spontaneously fermented milk products have for centuries been consumed for their therapeutic value in promoting health and well-being, especially among the pastoral communities in Mongolia. Most traditional fermentations are conducted as uncontrolled processes, however, increasing
research, such as that focused on compositional properties and microbial biota properties, offers
prospective views for improving spontaneous fermented products with respect to safety, shelf life, sensory characteristics, and nutritional and functional qualities. The aim of this article is to investigate progress in the microbiological research on the traditional alcoholic fermented milk, airag, in Mongolia and to give an outline of the traditional preparation processes.
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Keywords | airag
alcoholic fermented milk
lactic acid bacteria
yeasts
traditional preparation process
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Note | 総合論文 (Monograph)
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Published Date | 2015-02-01
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Publication Title |
岡山大学農学部学術報告
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Publication Title Alternative | Scientific Reports of the Faculty of Agriculture Okayama University
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Volume | volume104
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Publisher | 岡山大学農学部
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Publisher Alternative | Faculty of Agriculture, Okayama University
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Start Page | 35
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End Page | 47
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ISSN | 2186-7755
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Content Type |
Departmental Bulletin Paper
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language |
Japanese
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File Version | publisher
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Refereed |
False
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Eprints Journal Name | srfa
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