Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology
Using cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materi-als,the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by Illumina MiSeq high-throughput se-quencing technology.The results showed that the diversity of bacterial flora was the highest in fermented curd,the richness of bacterial flora and di-versity of fungal flora were the highest in cheese at 10 d of ripening,and the diversity of fungal flora was the highest in cheese at 30 d of ripening.The dominant bacterial genera(average relative abundance＞1％)in fermented curd and cheese during ripening were Lactococcus,Lactobacillus,Acetobacter,Raoultella,Gluconobacter and Streptococcus,and the dominant fungal genera were Geotrichum,Issatchenkia,Kluyveromyces,unclassi-fied_f_Dipodascaceae,Pichia,Torulaspora and Dekkera.The results of principal coordinate analysis(PCoA)showed that the bacterial community structure was significantly different and the fungal community structure was more similar between fermented curd and cheese at 0 d of ripening,while the bacterial community structure was similar and the fungal community structure was significantly different between cheese samples at 10 d,20 d and 30 d of ripening.In conclusion,the microorganisms in cheese were abundant during ripening,and the ripening process had a significant effect on microbial community structure.
万方数据
维普
