期刊
PROCESS BIOCHEMISTRY
卷 111, 期 -, 页码 191-200出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.procbio.2021.11.005
关键词
Kazak artisanal cheese; Milk fermentation; High-throughput sequencing; Bacterial diversity; Function prediction
资金
- Young Innovative Talents Cultivation Pro-gram of Shihezi University [CXBJ202004]
- National Natural Science Foundation of China [31960465]
- Scientific and Technological Research Projects in Key Areas of the Corps [2019AB025, 2020AB014]
- Science and Technology Research Project of the Eighth Division [2020GY07]
- Science and Tech-Research of the Fifth Division [20GY01]
This study utilized high-throughput sequencing technology to explore the microbial diversity during the milk fermentation of Kazak traditional hand-fermented cheese, identifying key microbial groups. The research highlighted the high enzyme activity characteristics of Lactobacillus and Lactococcus in cheese, shedding light on their important roles in fermentation.
Kazak artisanal cheese is a traditionally fermented food from the Uighur Autonomy Region of Xinjiang, China. In this study, we used Illumina MiSeq high-throughput sequencing technology to explore the microbial diversity during the milk fermentation of Kazak traditional hand-fermented cheese in Xinjiang, by analyzing the V3-V4 variable region of the bacterial 16S rRNA gene. Results showed that Lactobacillus and Lactococcus from the Firmicutes group comprised the dominant genera. Lactobacillus, Lactococcus, Acinetobacter, Anoxybacillus, Macrococcus, Acetobacter, Kurthia, Lelliottia, and Leuconostoc were identified as the key microbial groups during the milk fermentation of cheese. Correlation analysis also indicated that Lactobacillus had strong negative connections with Lactococcus, Acinetobacter, Macrococcus, Anoxybacillus, and Staphylococcus. The genera of Lactobacillus and Lactococcus (e.g., Lactobacillus paracasei B1, Lactobacillus sp. B4 and Lactococcus lactis B11) had higher enzyme activity characteristics according to the enzyme activity experiments. Subsequent gene function prediction indicated that the microorganisms in fermented milk products mainly contributed to carbohydrate and amino acid metabolism, which might be closely related to the development of the flavor of the cheese. Our study provides a theoretical basis for understanding the succession of bacteria and the application of potential functional microorganisms in Kazak cheese.
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