Characterization of airag collected in Ulaanbaatar Mongolia with emphasis on isolated lactic acid bacteria

摘要

BackgroundAirag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares’ milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated.