4.7 Article

A survey of the bacterial composition of kurut from Tibet using a culture-independent approach

期刊

JOURNAL OF DAIRY SCIENCE
卷 95, 期 3, 页码 1064-1072

出版社

ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2010-4119

关键词

kurut; 16S rRNA gene clone library; restriction fragment length polymorphism; bacterial biodiversity

资金

  1. National Natural Science Foundation of China [31025019]
  2. Earmarked Fund for Modern Agro-industry Technology Research System [nycytx-0501]
  3. Prophase Research Program of the 973 Project of China [2010CB134502]
  4. National Key Technology RD Program [2009BADC1B01]
  5. Innovation Team Development of the Ministry of Education of China [IRT0967]
  6. Hi-Tech Research and Development Program of China (863 Planning) [2011AA100901, 2011AA100902]
  7. Natural Science Foundation in Inner Mongolia of China [2009MS0409]
  8. Natural Science Foundation for Open Projects of Inner Mongolia [20102010]

向作者/读者索取更多资源

Kurut (fermented yak milk) made by natural fermentation is a very important dairy food for the local people in Tibet (China). It is important to fully understand the bacterial composition of kurut for quality improvement and industrial production. Because more than 99% of prokaryotes cannot be cultured and identified by methods currently used in taxonomy, we applied a culture-independent approach to explore the microbial biodiversity of this traditional food. In this study, a bacterial 16S rIINA gene clone library, including 460 clones, was constructed using total DNA extracted from 30 samples of kurut. After screening by restriction fragment length polymorphism (RFLP) analysis, 56 operational taxonomic units (OTU) with unique RFLP patterns were obtained. Then, 1 representative sequence of every OTU was sequenced and phy-logenetically analyzed. The representative phylotypes were affiliated with 5 groups, including Lactococcus lactis ssp. laths, Lactobacillus helveticus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, and Acetobacter. In addition, nearly one-third of the representative clones (132 clones) had low similarity to species in GenBank (<97%), and these phylotypes were regarded as unknown bacteria. The characteristics of kurut are determined not only by lactic acid bacteria well known by the culture-dependent approach but also by bacteria that have not yet been identified.

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