| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Outline of Final Research Achievements |
The aims of this work are to elucidate the interactions between lactic acid bacteria(LAB) and yeasts which are representative microorganisms from airag, a traditional alcoholic fermented milk in Mongolia. Both LAB and yeasts showed stimulatory and inhibitory effects on each other depending on the combination. Leuconostoc mesenteroides 6B2081 was stimulated in mixed cultures with yeasts used. Candida kefyr 2Y305 and Saccharomyces cerevisiae 4C were evidently enhanced in mixed cultures with LAB compared to their single culture. Meanwhile, a bacteriocin-producing strain of Leuc.mesenteroides was also isolated from airag. The bacteriocin inhibited the growth of food spoilage and pathogenic organisms, including Listeria monocytogenes. These symbiotic and antagonistic interactions may be important for the development of LAB-yeast strains as starter cultures for the beneficial alcoholic fermented milk.
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