Affiliation
a Mongolian State University of science and technology
b Moscow State University ofFood Production
Copyright ©Tsend-Ayush et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The aims of this study were to investigate the diversity of lactic acid bacteria (LAB) isolated from traditional Mongolian dairy products, and to estimate the probiotic potential of the isolated strains. We collected 69 samples of such traditional Mongolian dairy products as tarag, airag, aaruul, byasulag and eezgii, from which 543 LAB strains were isolated and identified on the basis of 16S ribosomal DNA sequence. The probiotic potential of the LAB isolates for making yoghurt was evaluated. All the LAB isolates were screened for tolerance to low pH and to bile acid, gas pro-duction from glucose, and adherence to Caco-2 cells. We found 10 strains that might possess probiotic properties, and identified them as Lactobacillus (L.) plantarum or L. paracasei subspecies, using 16S ribosomal DNA and carbo-hydrate fermentation pattern. These strains were differentiated from each other individually by randomly amplified polymorphic DNA analysis. In addition, it has to be noted that 6 of the 10 strains were isolated from the Dornogovi province khoormog.
Keywords
Lactic acid bacteria,
probiotic properties,
dairy products.
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