Publications by authors named "Hasiqimuge"
Bacteriocins produced by lactic acid bacteria are known to be useful tools for food biopreservation and fermentation control. subsp. 406 and 213M0 isolated from different samples of Mongolian traditional fermented milk, airag, had been reported to produce listericidal bacteriocin-like inhibitory substances with similar but slightly different properties.
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- The study analyzes traditionally fermented vrum from Inner Mongolia, highlighting its unique composition with 34.5% moisture, 44.9% fat, and 10.6% protein.
- It identifies key microbial communities involved in fermentation, finding high counts of lactic acid bacteria and various fungal species, with Lactococcus, Lactobacillus, and Dipodascus being the most prevalent.
- The research aims to enhance understanding of vrum's nutritional and functional properties, potentially aiding in the development of probiotics and other health-promoting materials.