The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products

Animal Science Journal

Volumn 82, Issue 4, 2011, Pages 571-579

  Takeda, Shiro ^a,c   Yamasaki, Keiko ^c   Takeshita, Masahiko ^c   Kikuchi, Yukiharu ^c   Tsend Ayush, Chuluunbat ^d   Dashnyam, Bumbein ^e   Ahhmed, Abdulatef M ^b   Kawahara, Satoshi ^b   Muguruma, Michio ^a,b  

^a Interdisciplinary Graduate School of Agriculture and Engineering   (Japan)

^b UNIVERSITY OF MIYAZAKI   (Japan)

^c Research Division   (Japan)

^d MONGOLIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Mongolia)

^e Mongolian Biotechnology Association   (Mongolia)

Author keywords

Camel milk; Lactic acid bacteria; Mogolian dairy products; Probiotics; Tarag

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; DAIRY PRODUCT; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; MONGOLIA; PHYSIOLOGY;

DAIRY PRODUCTS; LACTOBACILLUS; MONGOLIA; PROBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS;

EID: 79960836206     PISSN: 13443941     EISSN: 17400929     Source Type: Journal    
DOI: 10.1111/j.1740-0929.2011.00874.x     Document Type: Article

References (35)

1. Angelis DM, Corsetti A, Tosti N, Rossi J, Corbo RM, Gobbetti M. 2001. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses. Applied and Environmental Microbiology 67, 2011-2020.
2. Arana I, Ortigosa M, Irigoyen A, Ibanez CF, Torre P. 2005. Isolation and identification of potentially probiotic Lactobacillus strains from kefir. Milchwissenschaft 60, 292-294.
3. Cai Y, Benno Y, Ogawa M, Ohmomo S, Kumai S, Nakase T. 1998. Influence of Lactobacillus spp. from an inoculant and of Weissella and Leuconostoc spp. from forage crops on silage fermentation. Applied and Environmental Microbiology 64, 2982-2987.
4. Collins MD, Rodrigues U, Ash C, Aguirre M, Farrow JAE, Martinez-Murcia A, Phillips BA, Williams AM, Wallbanks S. 1991. Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA. FEMS Microbiology Letters 77, 5-12.
5. Dautle PM, Ulrich LR, Hughes AT. 2002. Typing and subtyping of 83 clinical isolates purified from surgically implanted silicone feeding tubes by random amplified polymorphic DNA amplification. Applied and Environmental Microbiology 40, 414-421.
6. Gotcheva V, Hristozova E, Hristozova T, Guo M, Roshkova Z, Angelov A. 2002. Assessment of potential probiotic prooerties of lactic acid bacteria and yeast strains. Food Biotechnology 16, 211-225.
7. Gupta V, Garg R. 2009. Probiotics. Indian Journal of Medical Microbiology 27, 202-209.
8. Hirata M, Uchida K, Motoshima H, Damdin B. 2007. Milk processing systems in central Mongolia: from case studies in Tow, Arqangai and Oworqangai provinces of Mongolia. Milk Science 56, 9-19.
9. Holzer M, Mayrhuber E, Danner H, Braun R. 2003. The role of Lactobacillus buchneri in forage preservation. TRENDS in Biotechnology 21, 282-286.
10. Ishida Y, Nakamura F, Kanzato H, Sawada D, Hirata H, Nishimura A, Kajimoto O, Fujiwara S. 2005. Clinical effects of Lactobacillus acidophilus strain L-92 on perennial allergic rhinitis: a double-blind, placebo-controlled study. Journal of Dairy Science 88, 527-533.
11. Ishii S. 2001. Microbiol study of traditional fermented dairy product Haruha and Buriat in Mongolia. Milk Science 50, 25-30.
12. Ishii S, Kikuchi M, Takao S. 1997. Isolation and identification of lactic acid bacteria and yeasts from 'Chigo' Inner Mongolia, China. Animal Science Journal 68, 325-329.
13. Isolauri E, Arvola T, Sütas Y, Moilanen E, Salminen S. 2000. Probiotics in the management of atopic eczema. Clinical and Experimental Allergy 30, 1604-1610.
14. Kato K, Mizuno S, Umesaki Y, Ishii Y, Sugitani M, Imaoka A, Otsuka M, Hasunuma O, Kurihara R, Iwasaki A, Arakawa Y. 2004. Randomized placebo controlled trial assessing the effect of bifidobacteria fermented milk on active ulcerative colitis. Alimentary Pharmacology and Therapeutics 20, 1133-1141.
15. Khedid K, Faid M, Mokhtari A, Soulaymani A, Zinedine A. 2009. Characterization of lactic acid bacteria isolated from the one humped camel produced in Morocco. Microbiological Research 164, 81-91.
16. Lim SM, Im DS. 2009. Screening and characterization of probiotic lactic acid bacteria isolated Korean fermented foods. Journal of Microbiology and Biotechnology 19, 178-186.
17. Maragkoudakis PA, Zoumpopoulous G, Miaris C, Kalantzopoulos G, Pot B, Tsakalidou E. 2006. Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal 16, 189-199.
18. Mathara JM, Schillinger U, Guigas C, Franz C, Kutima PM, Mbugua SK, Shin HK, Holzapfel WH. 2008. Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya. International Journal of Food Microbiology 126, 57-64.
19. Mitsuhashi S, Yamada M, Mochizuki E, Miyamoto T, Kataoka K, Nakae T. 1989. Study on the characteristics of Lactobacilli and Streptococci from milk products of Inner Mongolia. Japan Journal of Dairy Food Science 38, 209-216.
20. Naersong, Tanaka Y, Mori N, Kitamoto Y. 1996. Microbial flora of 'Airag' a traditional fermented milk of Inner Mongolia. Animal Science Technology 67, 78-83.
21. Nishida S, Michinaka A, Nakashima K, Lino H, Fujii T. 2008. Evaluation of the probiotic potential of Lactobacillus paracasei KW3110 based on in vitro test and oral administration. The Journal of Applied Microbiology 54, 267-276.
22. Ortu S, Felis GE, Marzotto M, Deriu A, Molicotti P, Sechi LA, Dellaglio F, Zanetti S. 2007. Identification and functional characterization of Lactobacillus strains isolated from milk and Gioddu, a traditional Sardinian fermented milk. International Dairy Journal 17, 1312-1320.
23. Rosenfeldt V, Benfeldt E, Nielsen SD, Michaelsen KF, Jeppesen DL, Valerius NH, Paerregaard A. 2003. Effect of probiotic Lactobacillus strains in children with atopic dermatitis. The Journal of Allergy and Clinical Immunology 111, 389-395.
24. Rosenfeldt V, Benfeldt E, Valerius NH, Paerregaard A, Michaelsen KF. 2004. Effect of probiotics on gastrointestinal symptoms and small intestinal permeability in children with atopic dermatitis. The Journal of Pediatrics 145, 612-616.
25. Shuangquan, Burentegusi, Miyamoto T. 2004. Microflora in traditional fermented camel's milk from Inner Mongolia, China. Milchwissenschaft 59, 649-652.
26. Shuangquan, Burentegusi, Yu B, Miyamoto T. 2006. Microflora in traditional starter cultures for fermented milk, hurunge, from Inner Mongolia, China. Animal Science Journal 77, 235-241.
27. Sullivan Å, Nord EC. 2005. Probiotics and gastrointestinal diseases. Journal of Internal Medicine 257, 78-92.
28. Takiguchi R, Suzuki Y. 2000. Survival of lactic acid bacteria in simulated digestive juice. Journal of Intestinal Microbiology 14, 11-18.
29. Tsuda H, Hara K, Miyamoto T. 2007. High bile- and low pH-resistant lactic acid bacteria isolated from traditional fermented dairy products in inner Mongolia, China. Milk Science 55, 129-134.
30. Uchida K, Hirata M, Motoshima H, Urashima T, Arai I. 2007. Microbiota of 'airag', 'tarag' and other kinds of fermented dairy products from nomad in Mongolia. Animal Science Journal 78, 650-658.
31. Vries MCD, Vaughan EE, Kleerebezem M, Vos WMD. 2005. Lactobacillus plantarum-survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal 16, 1018-1028.
32. Watabe J, Ikeda N, Mizutani J, Sato N, Jin S, Hirai T, Ariga H. 1998. Comparison of microbiological and chemical characteristics among types of traditionally fermented milk in Inner Mongolia in China and Calpis sour milk (Sannyuu). Milk Science 47, 1-7.
33. Watanabe K, Fujimoto J, Sasamoto M, Dugersuren J, Tumursuh T, Demberel S. 2008. Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World Journal of Microbiology and Biotechnology 24, 1313-1325.
34. World health organization (WHO). 2002. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, a joint FAO/WHO expert consultation. Cordoba, Argentina, 1-4 October 2001 [homepage on the Internet]. WHO, Geneva, Switzerland; [cited 13 July 2009]. Available from URL.
35. Xiao ZJ, Kondo S, Takahashi N, Miyaji K, Oshida K, Hiramatsu A, Iwatsuki K, Kokubo S, Hosono A. 2003. Effects of milk products fermented by Bifidobacterium longum on blood lipids in rats and healthy adult male volunteers. Journal of Dairy Science 86, 2452-2461.