Isolation and identification of new lactic acid bacteria with potent biological activity and yeasts in airag, a traditional Mongolian fermented beverage
Open accessAbstract
Thirty-five predominant lactic acid bacteria (LAB) were isolated from six samples of traditional Mongolian Airag (fermented mare's milk) collected in four provinces near Ulaanbaatar, and the bacteria were classified into ten types of LAB by 16S rDNA sequencing. Two types of yeast were also isolated and identified by 26S rDNA sequencing. Two supernatants produced by Lactobacillus hilgardii (Uvu-21) and L. diolivorans (Tuv-33) were found to have potent antibacterial and proteolytic activities, with high thermal and wide pH range stabilities. The activities disappeared after protease treatment, suggesting that the biological activity originated from peptides produced by the LAB. In addition, the fermentation ability of the yeasts was weaker than that of K7 yeast used in sake brewing. These results provide useful information about Airag as a healthy daily beverage in Mongolia.
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Lb. hilgardii and Lb. diolivorans strains had antifungal activity that was deactivated after protease treatment, suggesting that the activity was associated with peptides.
“Ganzorig et al. (2016) isolated Lb. hilgardii and Lb.diolivorans strains that had antifungal activity that was deactivated after protease treatment, suggesting that the activity was associated with peptides.”
From Silage review: Recent advances and future uses of silage additives (2018) · cites this paper as Ganzorig et al., 2016
The 'Isolation of LAB in Airag samples' section reports that L. hilgardii and L. diolivorans supernatants lost activity after protease treatment, suggesting peptide involvement. But the activity tested was antibacterial activity against E. coli, not antifungal activity; the paper does not support that part of the claim. No page number is available in our copy. (LLM, conf=0.90)
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Silage review: Recent advances and future uses of silage additives
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- Authors
- Ganzorig, O., Sumisa, F., Batdorj, B., & Yoshida, T.
- Affiliations
- Kitami Institute of Technology (JP)
- National University of Mongolia (MN)
- Venue
- Food Science and Technology Research
- Published
- 2016
- Volume
- 22
- Issue
- 5
- Pages
- 575-582
- ISSN
- 1344-6606 (ISSN-L)
- 1881-3984
- OpenAlex
- W2539598609
- Cited by
- 16
- References
- 21
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 3 · 2023: 1 · 2022: 1 · 2021: 1 · 2020: 2 · 2019: 1 · 2018: 2 · 2017: 1
- FWCI
- 1.68
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Science and Technology Research (publishedVersion)
- Funders
- Japan Society for the Promotion of Science (2015-2017, 2012-2014, 15K05617, 24550129)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
- Keywords
- fermented mare's milk, lactic acid bacteria, lactic acid bacteria isolation, Lactobacillus hilgardii, yeast, antibacterial activity, proteolytic activity, bacteriocin-like peptides, thermal stability, pH stability, 16S rRNA gene, 26S rDNA, traditional fermented beverages
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