As a traditional Chinese dairy product with a long history, Mongolian cheese has rich nutrients and a unique flavor, which is of great significance in the development history of dairy products in our country. The industrialized production of Mongolian cheese will promote the economic development of Inner Mongolia. Therefore, it is urgently needed to optimize the production process of Mongolian cheese, improve its palatability, and solve the problem of excessively monotonous product form. This paper mainly reviews the nutritional value and functional characteristics of traditional Mongolian cheese, discusses the current problems of its flavor and storage, proposes possible solutions to these problems, and puts forward some ideas for the development of new functional Mongolian cheese products in the future. We expect this review to provide a reference for the research and industrial production of Mongolian cheese.

In recent years, with the rapid innovation and development of sequencing technology, researchers have tended to focus on DNA methylation research. DNA methylation is a way of regulating bacterial gene expression and altering the genetic performance without altering the DNA sequence. While a great deal of research has been conducted to understand the effect of eukaryotic DNA methylation on disease occurrence and plant growth, prokaryotic DNA methylation has barely been researched so far. For a better understanding of the current status of research on bacterial DNA methylation, herein, we briefly summarize recent developments in research on DNA methyltransferase and methylome in pathogenic bacteria and lactic acid bacteria and the techniques used to detect DNA methylation in order to provide a theoretical basis for the application of DNA methylation in lactic acid bacteria.