Background: Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria in many food products, thus con fers various health benefits to humans when they are frequently consumed in adequate amounts. Aim: To determine the effect of lactic acid bacteria on the growth of tomatoes. Materials and Methods: The lactic acid bacteria were cultured using the Lactobacillus medium from whipping cream and Dandelion (Taraxacum mongolicum) and identified using the MALDI-TOF MS automated microbial identification analyzer. A solution was prepared using Lactobacillus delbrueckii isolated from whipping cream and Lactobacillus gas seri isolated from Dandelion (10^7CFU/ml), and sterilized tomato seeds were watered for 10 days with the solution, while sterilized distilled water was used as a control. The germination rate of the seeds and the root length were measured and recorded every day. Results: The solution of L.delbrueckii bacteria isolated from cream germinated 100% of the seeds, which is 4% higher than the control seeds, while the solution of L.gasseri bacteria isolated from Dandelion germinated 100%, supporting 4% higher than the control seeds. Seedlings irrigated with the L.delbrueckii bacterial solution exhibited an average length of 10.3cm, which was 1.3cm longer than the control (P=0.003), indicating a statistically significant difference. Similarly, those treated with the L.gasseri solution had an average length of 11.5cm, 2.5cm longer than the control (P=0.005), also demonstrating statistical significance. Conclusion The application of the lactic acid bacterial solution significantly enhanced both the germination of tomato seeds and the growth of the plants compared to the control solution.

Background: The intestinal microbiota of Mongolians and its composition is of great interest of researchers, a few studies have did in this fields. Maybe Mongolian encompass a uniquely wide range of environmental conditions, ethno geographical cohorts and traditional nomadic lifestyles. Goal: We aimed to determine the amount of gut microbiota, including Lactobacillus and Bifidobacterium in the fecal samples of relative healthy Mongolian adults residing in various regions of Mongolia by conventional culture method and PCR. Material and Methods: The study was performed population based cross sectional study in healthy volunteers. In this study, 256 relative healthy Mongolian adults with no history of gastrointestinal associated diseases were enrolled between July 2018 and April 2019. Each participants was asked to complete a questionnaire containing 164 questions about demographics, physical activity, dietary habits. Fecal samples were collected for Lactobacillus and Bifidobacterium analysis using culture method and determination of genus of Bifidobacterium sрp and Lactobacillus spp by PCR. ResultsParticipants had a mean age of 38.9±12.8 years. The mean values of Lactobacillus by culture method were 5.9±1.28 and 6.24±0.94 log10 CFU/ml (4.67х106 , 4.66х106 CFU/ml), respectively. The abundance of Lactobacillus had a positive correlation with grams for fiber and amount of bifidobacterium ((r= 0.495, р<0.001, r=0.288, p<0.05), respectively). Significant difference were observed between groups of milk frequency per day for amounts of lactobacillus. In adult intestinal tracts, B.Bifidum was the most common taxon 31 (29%) followed by B. angulatum 14 (13.1%), B. adolescentis 10 (9.3%), B. catenulatum group 10 (9.3%), B. longum 9 (8.4%). B. lactis, B. breve, B. dentium and B. gallicum were subdominant species. Conclusion: The mean amount of Bifidobacterium and Lactobacillus of all participants were 6.24±0.94 and 5.9±1.28 log10 CFU/ml (4.66*106 , 4.67*106 CFU/ml) respectively. The Lactobacillus abundance of healthy adults was higher in region of Khangai, East and West of Mongolian than other regions. The composition of lactobacillus altered with ageing. Significant correlations were found between fiber, fats, potato and amount of Lactobacillus. Keywords: Bifidobacterium, Colony forming unit, Gut microbiota, Lactobacillus