Kumiss was Mongolian nomads very important fermentation drink and ethnologycal drink. It fermentated between lactic acid bacteria and yeast. In summer season, every day most Mongolian nomads drink about 5～10 L of kumiss. The drink contains many bacteria and components derived from the bacteria as well as various enzymes. In this study plan to feed the bacteria isolated from kumiss, Inner Mongolia, china, Lactobacillus paracasei subsp. paracasei, Lactobacillus parasasei subsp. tolerans, Lactobacillus rhamnosus, Lactobacillus curvatus and Klyuveromyces marxianus var. lactis were inoculated to the 10% mare's milk medium to create an intial cell density of 10⁶/ml and 10⁵/ml. After we made kumiss powder by using of a spray dryer (EYELA, SD-1000). The Lipid metabolism in SD rats fed dried kumiss powder. The test feed for rats was prepared by substituting 5% kumiss diet. Therefore, the cholesterol level was 81.3 mg/dl in the control group, but had been significantly (p＜0.05) lower than that before consumption of the kumiss diet (65.5 mg/dl). Triglyceride was 158.6 mg/dl in the control group, but it too had also been significantly (p＜0.05) lower than that before consumption of kumiss diet (139.4 mg/dl). The leukocyte count was 2.4×10⁶/ml in the control group, but had become significantly (p＜0.01) higher after consumption of kumiss diet (5.2×10⁶/ml). These were not significant difference in glucose levels. The findings there was no significant difference in body weight between the two groups, and that the cholesterol and neutral fat levels were significantly lower than those before consumption of kumiss diet suggest that some components in kumiss are involved in mechanisms. That suppress increase in cholesterol and neutral lipid levels in the blood of rats.

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