Li Jing, Zheng Yi, Xu Haiyan, Xi Xiaoxia, Hou Qiangchuan, Feng Shuzhen, Wuri Laga, Bian Yanfei, Yu Zhongjie, Kwok Lai-Yu, Sun Zhihong, Sun Tiansong
Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
BMC Microbiol. 2017 Jan 9;17(1):13. doi: 10.1186/s12866-016-0911-4.
In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy.
Across the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference.
Our results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal cheeses of various geographical origins.
在哈萨克斯坦，传统手工奶酪历史悠久，消费广泛。当地手工奶酪的独特特性几乎得到了完全保留。然而，它们的微生物群落鲜有报道。本研究首先生成了6个哈萨克斯坦原产传统手工奶酪样品的单分子实时（SMRT）测序细菌多样性图谱，随后比较分析了该数据集与来自比利时、俄罗斯卡尔梅克共和国（卡尔梅克）和意大利的奶酪的微生物群组成。
在哈萨克斯坦奶酪样品中，共鉴定出属于14个门和140个属的238种细菌。乳酸乳球菌（28.93%）、瑞士乳杆菌（26.43%）、嗜热链球菌（12.18%）和德氏乳杆菌（12.15%）是这些样品中的优势细菌种类。为了进一步评估哈萨克斯坦奶酪与其他地理来源奶酪的细菌多样性，从公共数据库中检索了来自比利时、俄罗斯卡尔梅克共和国（卡尔梅克）和意大利的36种手工奶酪的16S rRNA数据集。不同样品来源的奶酪细菌微生物群落差异很大。通过主坐标分析（PCoA）和多变量方差分析（MANOVA）发现，哈萨克斯坦手工奶酪样品的结构与其他地理来源的不同。此外，冗余分析（RDA）确定了16个细菌OTU作为造成这种微生物群结构差异的关键变量。
我们的结果共同表明，不同组中细菌群落的多样性按地理区域分层。本研究不仅提供了哈萨克斯坦传统手工奶酪细菌微生物群在物种水平上的新信息，还为不同地理来源手工奶酪的细菌多样性提供了有趣的见解。
