Key Laboratory of Dairy Biotechnology and Engineering (Inner Mongolia Agricultral University), Ministry of Education, PR China.
Microbiol Res. 2012 Jan 20;167(2):110-5. doi: 10.1016/j.micres.2011.05.001.
Tarag is a characteristic fermented dairy product with rich microflora (especially lactic acid bacteria), developed by the people of Mongolian nationality in Inner Mongolia of China and Mongolia throughout history. One hundred and ninety-eight samples of Tarag were collected from scattered households in Eastern Inner Mongolia, and total of 790 isolates of lactic acid bacteria (LAB) were isolated by traditional pure culture method. To identify these isolates and analyze their biodiversity, 16S rRNA gene sequences analysis and PCR-DGGE were performed respectively. The results showed that 790 isolates could be classified as 31 species and subspecies. Among these isolates, Lactobacillus helveticus (153 strains, about 19.4%), Lactococcus lactis subsp. lactis (132 strains, about 16.7%) and Lactobacillus casei (106 strains, about 11.0%) were considered as the predominated species in the traditional fermented dairy products (Tarag) in Eastern Inner Mongolia. It was shown that the biodiversity of LAB in Tarag in Inner Mongolia was very abundant, and this traditional fermented dairy product could be considered as valuable resources for LAB isolation and probiotic selection.
塔日格是一种具有丰富微生物群（特别是乳酸菌）的特色发酵乳制品，由中国内蒙古和蒙古国的蒙古族人民历代开发。从内蒙古东部的散居家庭中收集了 198 份塔日格样本，通过传统的纯培养方法共分离出 790 株乳酸菌（LAB）。为了鉴定这些分离株并分析其生物多样性，分别进行了 16S rRNA 基因序列分析和 PCR-DGGE。结果表明，790 株分离株可分为 31 个种和亚种。在这些分离株中，瑞士乳杆菌（153 株，约 19.4%）、乳球菌乳亚种（132 株，约 16.7%）和干酪乳杆菌（106 株，约 11.0%）被认为是内蒙古东部传统发酵乳制品（塔日格）中的主要菌种。这表明内蒙古塔日格中的 LAB 生物多样性非常丰富，这种传统发酵乳制品可以被视为 LAB 分离和益生菌选择的有价值资源。
