期刊论文详细信息
Bioscience of Microbiota, Food and Health
Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Productsof Mongolia
Kaihei OKI1  Jamyan DUGERSUREN2  Koichi WATANABE1  Shirchin DEMBEREL2 
[1] Yakult Central Institute for Microbiological Research, Tokyo 186-8650, Japan;Institute of Veterinary Medicine, Mongolian State University of Agriculture, IVM, Ulaanbaatar 17024, Mongolia
关键词: Airag;    Khoormog;    Tarag;    Mongolian traditional dairy products;    pyroseqencing;    microbial diversity;   
DOI  :  10.12938/bmfh.33.53
学科分类:生物科学(综合)
来源: Nihon Bifizusukin Senta / Japan Bifidus Foundation
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【 摘 要 】

References(36)Cited-By(7)Here, we used pyrosequencing to obtain a detailed analysis of the microbial diversities of traditional fermented dairy productsof Mongolia. From 22 Airag (fermented mare’s milk), 5 Khoormog (fermented camel’s milk) and 26Tarag (fermented milk of cows, goats and yaks) samples collected in the Mongolian provinces of Arhangai,Bulgan, Dundgobi, Tov, Uburhangai and Umnugobi, we obtained a total of 81 operational taxonomic units, which were assigned to 15families, 21 genera and 41 species in 3 phyla. The genus Lactobacillus is a core bacterial component of Mongolianfermented milks, and Lactobacillus helveticus, Lactobacillus kefiranofaciens and Lactobacillusdelbrueckii were the predominant species of lactic acid bacteria (LAB) in the Airag,Khoormog and Tarag samples, respectively. By using this pyrosequencing approach, wesuccessfully detected most LAB species that have been isolated as well as seven LAB species that have not been found in ourprevious culture-based study. A subsequent analysis of the principal components of the samples revealed that L.delbrueckii, L. helveticus, L. kefiranofaciens and Streptococcusthermophilus were the main factors influencing the microbial diversity of these Mongolian traditional fermented dairyproducts and that this diversity correlated with the animal species from which the milk was sourced.

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