モンゴルの伝統的アルコール発酵乳アイラグに関する微生物学的研究

　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.

総合論文 (Monograph)