このエントリーをはてなブックマークに追加
ID 53072
フルテキストURL
タイトル(別表記)
Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia
著者
宮本 拓 岡山大学農学部
抄録
 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.
キーワード
airag
alcoholic fermented milk
lactic acid bacteria
yeasts
traditional preparation process
備考
総合論文 (Monograph)
発行日
2015-02-01
出版物タイトル
岡山大学農学部学術報告
出版物タイトル(別表記)
Scientific Reports of the Faculty of Agriculture Okayama University
104巻
出版者
岡山大学農学部
出版者(別表記)
Faculty of Agriculture, Okayama University
開始ページ
35
終了ページ
47
ISSN
2186-7755
資料タイプ
紀要論文
言語
Japanese
論文のバージョン
publisher
査読
無し
Eprints Journal Name
srfa