Here, we used pyrosequencing to obtain a detailed analysis of the microbial diversities of traditional fermented dairy products of Mongolia. From 22
Airag (fermented mare’s milk), 5
Khoormog (fermented camel’s milk) and 26
Tarag (fermented milk of cows, goats and yaks) samples collected in the Mongolian provinces of Arhangai, Bulgan, Dundgobi, Tov, Uburhangai and Umnugobi, we obtained a total of 81 operational taxonomic units, which were assigned to 15 families, 21 genera and 41 species in 3 phyla. The genus
Lactobacillus is a core bacterial component of Mongolian fermented milks, and
Lactobacillus helveticus, Lactobacillus kefiranofaciens and
Lactobacillus delbrueckii were the predominant species of lactic acid bacteria (LAB) in the
Airag,
Khoormog and
Tarag samples, respectively. By using this pyrosequencing approach, we successfully detected most LAB species that have been isolated as well as seven LAB species that have not been found in our previous culture-based study. A subsequent analysis of the principal components of the samples revealed that
L. delbrueckii,
L. helveticus,
L. kefiranofaciens and
Streptococcus thermophilus were the main factors influencing the microbial diversity of these Mongolian traditional fermented dairy products and that this diversity correlated with the animal species from which the milk was sourced.
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