Yao Guoqiang, Yu Jie, Hou Qiangchuan, Hui Wenyan, Liu Wenjun, Kwok Lai-Yu, Menghe Bilige, Sun Tiansong, Zhang Heping, Zhang Wenyi
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University Hohhot, China.
Front Microbiol. 2017 Feb 7;8:165. doi: 10.3389/fmicb.2017.00165. eCollection 2017.
Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In the present study, we applied the single-cell amplification technique in the metagenomics analysis of koumiss. This approach aimed at detecting the low-abundant bacteria in the koumiss. Briefly, each sample was first serially diluted until reaching the level of approximately 100 cells. Then, three diluted bacterial suspensions were randomly picked for further study. By analyzing 30 diluted koumiss suspensions, a total of 24 bacterial species were identified. In addition to the previously reported koumiss-associated species, such as (.) , and , we successfully detected three low-abundant taxa in the samples, namely , and . The functional koumiss metagenomes carried putative genes that relate to lactose metabolism and synthesis of typical flavor compounds. Our study would encourage the use of modern metagenomics to discover novel species of bacteria that could be useful in food industries.
马奶酒是一种传统发酵乳制品，也是分离具有生物技术潜力的新型细菌的良好来源。在本研究中，我们将单细胞扩增技术应用于马奶酒的宏基因组学分析。该方法旨在检测马奶酒中低丰度的细菌。简而言之，首先将每个样品进行连续稀释，直至达到约100个细胞的水平。然后，随机挑选三个稀释后的细菌悬液进行进一步研究。通过分析30个稀释后的马奶酒悬液，共鉴定出24种细菌。除了先前报道的与马奶酒相关的物种，如（.）、和，我们还成功地在样品中检测到了三个低丰度分类群，即、和。功能性马奶酒宏基因组携带与乳糖代谢和典型风味化合物合成相关的推定基因。我们的研究将鼓励使用现代宏基因组学来发现对食品工业有用的新型细菌物种。
