Home > Project > Microbial interaction between lactic acid bacteria and yeasts in airag, a Mongolian alcoholic fermented milk(Division of Science for Bio-Production)
Microbial interaction between lactic acid bacteria and yeasts in airag, a Mongolian alcoholic fermented milk(Division of Science for Bio-Production)
| ◆JSPS Grant-in-Aid for Scientific Research(C) ◆Leader：Prof. MIYAMOTO Taku ◆Period: 2013－2015 Airag, an alcoholic fermented milk well loved by Mongolians, is produced from cow, mare, and camel milk by a traditional method using indigenous starter cultures. The aims of this work are to elucidate the positive and negative interactions between lactic acid bacteria(LAB) and yeasts, which are the representative microorganisms in airag, and to clarify the role of microorganisms in airag production. These symbiotic and antagonistic interactions may be important for the development of LAB and yeast strains as starter cultures for the beneficial alcoholic fermented milk. |
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