Microflora of the traditional Mongolian fermented milk products
- Autores: TsEND-AYuUSh C.1, GANINA V.I.1, Tsend-Ayush C.1, Ganina VI1
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Afiliações:
- Edição: Nº 2 (2010)
- Páginas: 81-81
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325524
- ID: 325524
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Resumo
The publication included data on microflora of Mongolian fermented milk
(sour-milk) and other dairy products produced in private enterprises.
The researcher's results collected in different provinces of Mongolia showed the
structure of microflora of sour-milk products (tarag, airag).They investigated
microflora for the first time by application of genetic methods.The analysis
has shown that in Mongolian national sour-milk products contain probiotic
microorganisms.
(sour-milk) and other dairy products produced in private enterprises.
The researcher's results collected in different provinces of Mongolia showed the
structure of microflora of sour-milk products (tarag, airag).They investigated
microflora for the first time by application of genetic methods.The analysis
has shown that in Mongolian national sour-milk products contain probiotic
microorganisms.
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Bibliografia
- Балдорж Р. Разработка и внедрение промышленной технологии монгольского кумыса: автореф. дис. ... д-ра техн. наук. -М., 1988.
- Груев П. Микробиологични изследвания на родопското «брано» мляко //Научни трудове на ВИХВП. - Пловдив, 1966. № 13/2.
- Намсрай Ц. Пищевая ценность кобыльего молока и кумыса: автореф.дис. ... канд. техн. наук. - Одесса, 1974.
- Шигаева М., Оспанова М. Микрофлора национальных кисломолочных напитков.-Алма-Ата, 1983.
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