We isolated 128 cocci and 126 rods (total 254 strains) of lactic acid bacteria (LAB) from 10 samples of fermented mare's milk that were collected from different nomadic families in Mongolia and Inner Mongolia, China, respectively. The isolated strains were identified on the basis of their morphological, physiological and biochemical characteristics, and homology of 16S rDNA. Among the isolates, five species (34 strains) of cocci and 6 species (79 strains) of rods were identified in 3 samples of Mongolia. Of the coccal strains, Lactococcus lactis subsp. lactis (15.9%) and Leuconostoc mesenteroides subsp. dextranicum (9.7%) were detected at high levels, while Lactobacillus curvatus (33.6%), Lactobacillus paracasei subsp. paracasei (19.5%) and Lactobacillus brevis (14.2%) were detected at high levels as species of lactobacilli. On the other hand, five species (94 strains) of cocci and 2 species (47 strains) of rods were identified in 7 samples of Inner Mongolia, China. Of the coccal strains, Lactococcus lactis subsp. lactis (42.6%), Leuconostoc lactis (9.9%) and Leuconostoc mesenteroides subsp. mesenteroides (8.5%) were detected at high levels, while Lactobacillu paracasei subsp. paracasei (31.9%) and Lactobacillu curvatus (1.4%) were detected at high levels as species of lactobacilli. These results indicate that Lactococcus lactis subsp. lactis, Lactobacillus paracasei subsp. paracasei were the predominant species as mesophilic homo-fermentative LAB. However, Streptococcus thermophilus and Lactobacillus acidophilus were identified as thermophilic homo-fermentative LAB in the samples from Mongolia.

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 The supplementation of food products with iron is a useful approach to redressing its inadequate intake in many populations. The iron-lactoferrin complex (FeLf) is a common food ingredient because of its iron solubilizing capability in the presence of hydrogen carbonate ions. FeLf is a useful food product for iron and lactoferrin fortification, preventing anaemia with no risk of toxicity. This review focuses on the recent advances in FeLf regarding the structural features of the complexiation of FeLf, the thermal stability of FeLf in the applications to food products, and the suppressing effect of FeLf on the iron-catalysed off-flavor formation. The findings also encompass the beneficial effects on central nerve system, such as mental stress and the subjective symptoms associated with menstruation. The research stream of FeLf provides the beneficial findings in applications of FeLf to foods and neutraceuticals.

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