Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing

被引：76
|
作者：
Sun, Zhihong [1 ,2 ,3 ]
Liu, Wenjun [1 ,2 ,3 ]
Bao, Qiuhua [1 ,2 ]
Zhang, Jiachao [1 ,2 ]
Hou, Qiangchuan [1 ,2 ]
Kwok, Laiyu [1 ,2 ]
Sun, Tiansong [1 ,2 ]
Zhang, Heping [1 ,2 ,3 ]
机构：
[1] Inner Mongolia Agr Univ, Key Lab Dairy Biotechnol & Engn, Minist Educ, Hohhot 010018, Inner Mongolia, Peoples R China
[2] Inner Mongolia Agr Univ, Natl Dairy Prod Technol & Res Ctr, Dairy Proc Lab, Minist Agr, Hohhot 010018, Inner Mongolia, Peoples R China
[3] Northeast Agr Univ, Synerget Innovat Ctr Food Safety & Nutr, Harbin 150030, Heilongjiang, Peoples R China
来源：
JOURNAL OF DAIRY SCIENCE | 2014年 / 97卷 / 10期
基金：
中国国家自然科学基金;
关键词：
tarag; pyrosequencing; bacterial diversity; fungal diversity; LACTIC-ACID BACTERIA; TRADITIONAL FERMENTED MILK; RIBOSOMAL-RNA SEQUENCES; YAK MILK; KEFIR GRAINS; IDENTIFICATION; YEASTS; COMMUNITY; PRODUCTS; CHEESE;
D O I：
10.3168/jds.2014-8360
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
This is the first study on the bacterial and fungal community diversity in 17 tarag samples (naturally fermented dairy products) through a metagenomic approach involving high-throughput pyrosequencing. Our results revealed the presence of a total of 47 bacterial and 43 fungal genera in all tarag samples, in which Lactobacillus and Galactomyces were the predominant genera of bacteria and fungi, respectively. The number of some microbial genera, such as Lactococcus, Acetobacter, Saccharomyces, Trichosporon, and Kluyveromyces, among others, was found to vary between different samples. Altogether, our results showed that the microbial flora in different samples may be stratified by geographic region.
引用
收藏
页码：6085 / 6096
页数：12
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