Gao M L, Hou H M, Teng X X, Zhu Y L, Hao H S, Zhang G L
School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China.
Genet Mol Res. 2017 Mar 8;16(1):gmr-16-01-gmr.16019451. doi: 10.4238/gmr16019451.
Hurood cheese (HC) and Jueke (Jk) are 2 traditional fermented dairy products produced from raw milk (RM) in the Inner Mongolia region of China. They have a long history of production and consumption. The microbial compositions of RM, HC, and Jk vary greatly, and are influenced by their geographical origins and unique processing methods. In this study, 2 batches of RM, HC, and Jk samples were collected (April and August 2015) from the Zhenglan Banner, a region located in the southern part of Inner Mongolian belonging to the Xilingol league prefecture. The bacterial and fungal diversities of the samples were determined by 16S rRNA and 18S rRNA gene sequence analysis, respectively. A total of 112 bacterial and 30 fungal sequences were identified, with Firmicutes and Ascomycota being the predominant phyla for bacteria and fungi, respectively. Lactococcus and Lactobacillus were identified as the main bacterial genera, whereas Kluyveromyces was the predominant fungus identified in the 3 dairy products. Different bacterial and fungal compositions were observed in RM, HC, and Jk samples collected at different times. These results suggested that time of production may be an important factor influencing the microbial diversity present in RM, HC, and Jk.
呼日德奶酪（HC）和嚼克（Jk）是中国内蒙古地区用原料乳（RM）生产的两种传统发酵乳制品。它们有着悠久的生产和消费历史。原料乳、呼日德奶酪和嚼克的微生物组成差异很大，并且受到其地理来源和独特加工方法的影响。在本研究中，从内蒙古自治区锡林郭勒盟南部的正蓝旗采集了两批样品（2015年4月和8月），包括原料乳、呼日德奶酪和嚼克。分别通过16S rRNA和18S rRNA基因序列分析来测定样品中的细菌和真菌多样性。共鉴定出112条细菌序列和30条真菌序列，厚壁菌门和子囊菌门分别是细菌和真菌的主要门类。乳球菌属和乳杆菌属被鉴定为主要细菌属，而克鲁维酵母属是在这三种乳制品中鉴定出的主要真菌。在不同时间采集的原料乳、呼日德奶酪和嚼克样品中观察到不同的细菌和真菌组成。这些结果表明，生产时间可能是影响原料乳、呼日德奶酪和嚼克中微生物多样性的一个重要因素。
