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ID 53072
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Title Alternative
Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia
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.
Keywords
airag
alcoholic fermented milk
lactic acid bacteria
yeasts
traditional preparation process
Note
総合論文 (Monograph)
Published Date
2015-02-01
Publication Title
岡山大学農学部学術報告
Publication Title Alternative
Scientific Reports of the Faculty of Agriculture Okayama University
Volume
volume104
Publisher
岡山大学農学部
Publisher Alternative
Faculty of Agriculture, Okayama University
Start Page
35
End Page
47
ISSN
2186-7755
Content Type
Departmental Bulletin Paper
language
Japanese
File Version
publisher
Refereed
False
Eprints Journal Name
srfa