采用高通量扩增子测序分析印度阿鲁纳恰尔邦和锡金邦自然发酵乳制品中的细菌群落。
Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.
机构信息
DAILAB (DBT-AIST International Laboratory for Advanced Biomedicine), Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, 737102, India.
Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, 795 001, Manipur, India.
出版信息
Sci Rep. 2018 Jan 24;8(1):1532. doi: 10.1038/s41598-018-19524-6.
Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amplicon sequencing. Metagenomic investigation showed that Firmicutes (Streptococcaceae, Lactobacillaceae) and Proteobacteria (Acetobacteraceae) were the two predominant members of the bacterial communities in these products. Lactococcus lactis and Lactobacillus helveticus were the predominant lactic acid bacteria while Acetobacter spp. and Gluconobacter spp. were the predominant acetic acid bacteria present in these products.
自然发酵奶（NFM）产品是印度阿鲁纳恰尔邦和锡金邦的受欢迎的民族发酵食品。本研究首次通过高通量 Illumina 扩增子测序记录了 54 份 NFM 产品（如 chhurpi、churkam、dahi 和 gheu/mar）中的细菌群落。宏基因组研究表明，厚壁菌门（链球菌科、乳杆菌科）和变形菌门（醋杆菌科）是这些产品中细菌群落的两个主要成员。乳球菌和乳杆菌是主要的乳酸菌，而醋杆菌属和葡萄糖酸杆菌属是这些产品中主要的醋酸菌。
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