Microbial diversity and production of milk spirit using traditional Buryat fermentation and distillation technologies

Abstract Distilled fermented milk beverages are rare in food technology, despite the global prevalence of plant-based spirits. Currently, the production of distilled strong alcoholic beverages from fermented milk using traditional technologies is known only among Mongolic-speaking peoples and their...

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Bibliografische Detailangaben

Hauptverfasser:	Zorigto Namsaraev, Bair Nanzatov, Aleksandra Kozlova, Darima Barkhutova, Anna Izotova, Anna Vlaskina, Dmitry Petrenko, Andrey Kamaev, Svetlana Lukashevich, Viktor Pozhidaev, Alla Filimonova, Dulma Tsyrenova, Vyacheslav Dambaev, Valeriia Novikova, Aleksei Rozanov, Alexey Sazonov, Maksim Patrushev, Stepan Toshchakov
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Nature Portfolio 2026-04-01
Schriftenreihe:	Scientific Reports
Schlagworte:	Milk fermentation Alcoholic distillates Khurenge Darasun Buryat Mongolic peoples
Online-Zugang:	https://doi.org/10.1038/s41598-026-45709-5
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