The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia
Abstract
:1. Introduction
2. Materials and Methods
2.1. Data and Sample Collection
2.2. DNA Extraction, PCR Amplification, and PacBio SMRT Sequencing
2.3. Bioinformatics Analysis
2.4. Statistical Analyses
3. Results
3.1. Bacterial Alpha Diversity Analysis
3.2. Composition of the Bacterial Structure in Spontaneously Fermented Dairy Products
3.3. Bacterial Structures of the Spontaneously Fermented Dairy Products
4. Discussion
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
The list of Abbreviations
Abbreviation | Full name |
PCR | Polymerase Chain Reaction |
OTU | Operational Taxonomic Unit |
RDP | Remote Desktop Protocol |
L. delbrueckii | Lactobacillus delbrueckii |
E. xiangfangensis | Enterobacter xiangfangensis |
L. kefiranofaciens | Lactobacillus kefiranofaciens |
L. lactis | Lactobacillus lactis |
L. helveticus | Lactobacillus helveticus |
Lac. raffinolactis | Lactococcus raffinolactis |
Lac. lactis | Lactococcus lactis |
S. salivarius | Streptococcus salivarius |
S. parauberis | Streptococcus parauberis |
S. vestibularis | Streptococcus vestibularis |
A. baumannii | Acinetobacter baumannii |
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Types of Sample | Sample ID | Number of Samples | Sampling Location |
---|---|---|---|
Jiaoke | J1-J14 | 14 | Inner Mongolia |
Cheese | C1-C9 | 9 | Kazakhstan |
Cottage cheese | Z10-Z16 | 7 | Russia |
Butter | B1-B3 | 3 | Russia |
Sour cream | S1-S5 | 5 | Russia |
Koumiss | K9-K22 | 14 | Inner Mongolia |
Koumiss | K27-K38 | 12 | Inner Mongolia |
Koumiss | K23-K26 | 4 | Mongolia |
Koumiss | K1-K8 | 8 | Mongolia |
Shubat | T1-T4 | 4 | Inner Mongolia |
Yogurt | Y1-Y3 | 3 | Mongolia |
Cottage cheese | Z1-Z9 | 9 | Mongolia |
Item | Jiaoke | Cheeses | Koumisses | Cottage Cheeses | Yogurts | Butter | Sour Cream | Shubat | p-Value 1 | |
---|---|---|---|---|---|---|---|---|---|---|
Index | ||||||||||
Chao1 | 507.55 ± 200.59 | 758.50 ± 389.64 | 542.44 ± 318.33 | 661.16 ± 274.07 | 392.04 ± 99.49 | 351.97 ± 244.08 | 608.39 ± 375.97 | 333.53 ± 138.22 | 0.18 | |
Observed species | 188.91 ± 52.51 | 276.13 ± 104.95 | 204.98 ± 97.15 | 217.75 ± 55.18 | 160.26 ± 12.01 | 124.96 ± 69.84 | 189.86 ± 68.03 | 127.83 ± 45.33 | 0.03 | |
Shannon | 4.33 ± 0.61 | 5.38 ± 1.03 | 4.11 ± 1.30 | 4.43 ± 0.73 | 4.35 ± 0.39 | 3.13 ± 1.50 | 3.99 ± 0.89 | 2.96 ± 0.55 | 0.01 | |
Simpson | 0.80 ± 0.07 | 0.90 ± 0.07 | 0.77 ± 0.12 | 0.82 ± 0.07 | 0.87 ± 0.05 | 0.64 ± 0.26 | 0.75 ± 0.16 | 0.67 ± 0.09 | 0.01 |
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Yu, Z.; Peng, C.; Kwok, L.-y.; Zhang, H. The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia. Foods 2021, 10, 2321. https://doi.org/10.3390/foods10102321
Yu Z, Peng C, Kwok L-y, Zhang H. The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia. Foods. 2021; 10(10):2321. https://doi.org/10.3390/foods10102321
Chicago/Turabian StyleYu, Zhongjie, Chuantao Peng, Lai-yu Kwok, and Heping Zhang. 2021. "The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia" Foods 10, no. 10: 2321. https://doi.org/10.3390/foods10102321