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- Title
喀什帕米尔高原耗牛乳传统发酵生奶酪中微生物多样性及分子鉴定.
- Authors
伊力米热; 热夏提; 努尔古丽; 热合曼; 古丽皮艳; 托乎提; 地力呼马尔; 阿布都许库
- Abstract
Objective: To explored the microbial diversity and community structure of traditional fermented raw cheese of yak milk in Tashkorghan Pamirs Xinjiang. Methods: 6 raw cheese samples were collected from different herdsmen's families. The microbial diversity was analyzed by high -throughput sequencing technology. At the same time} tlie traditional yak milk fermented cheese samples were selected and isolated by pure culture. The species of bacteria and yeast were identified by traditional classification} 16S rDNA sequencing and 26S rDNA D1/D2 spacer sequencing. Results: The opti mized sequence 945 432 was obtained by sequencing the V3-V4 region of 16S rDNA gene. The optimized sequence 1 302 962 was obtained by sequencing the its region of fungi. At the genus level, Lactobacillus and Streptococcus belonging to Firmicutes were the dominant bacterium, Kluyveromyces, Torulaspora, Issaichenkia and unclassified dipodas-cacease belonging to Ascomycotea were the dominant fungi. According to PCoA analysis, the community structure of the six samples had both similarities and differences. 52 strains of bacteria were isolated on MRS and MC medium and 46 strains of yeast were isolated on YGC medium. Through the analysis of bacterial 16S rDNA sequence and fungal 26S rDNA D1/D2 compartment sequence, 52 strains of bacteria were classified into 7 genera and 11 species. They were Enterococcus durans, Enterococcus faecium, Bacillus tropicus, Bacillus cereus, Bacillus paramycoides, Pseudomonas helleri, Lactobacillus paracasein Lactobacillus gallinarum, Enterobacter hormaechei} Streptomyces micrcflavus and Staphylococcus epidermidis. 46 yeast strains were classified into 8 genera and 9 species. They were Yarrowia lipolytic a, Candida zeylanoides, Pichia fermentans, Pichia kudriavzevii, Guehomyces puUulans} Wickerhamomyces anomctlus, Kluyveromyces marxianus, Issaichenkia orientcdis and Saccharomyces cerevisiae. In this study, the microbial resources in traditional fermented dairy products in Tashkoghan Pamirs were analyzed for the first time. There is diversity of microorganisms in yak milk fermented milk products in this area. Further in-depth research and excavate are needed.
- Subjects
PAMIR; ENTEROCOCCUS faecium; KLUYVEROMYCES marxianus; FERMENTED milk; BACILLUS (Bacteria); MICROBIAL diversity; ENTEROCOCCUS; LACTIC acid bacteria
- Publication
Journal of Chinese Institute of Food Science & Technology, 2023, Vol 23, Issue 8, p342
- ISSN
1009-7848
- Publication type
Article
- DOI
10.16429/j.1009-7848.2023.08.034