School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China; The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
School of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region 832003, China.
Food Res Int. 2018 Sep;111:130-136. doi: 10.1016/j.foodres.2018.05.019. Epub 2018 May 9.
Kazak artisanal cheese is one of the famous fermented food in Uighur Autonomy Region of Xinjiang, China. However, the microbial ecology in Kazak artisanal cheeses across different regions is unclear. In this study, we determined the microbial community composition through amplicon sequencing and measured the flavor profile of 10 cheese samples from different regions of Xinjiang. The associations between microbial communities, flavors and environmental factors were examined by redundancy analysis and Monte Carlo permutation test. Cheeses from different regions had different microbial communities, which was mainly reflected in the relative abundance of Lactobacillus, Streptococcus, Issatchenkia, Debaryomyces and Kluyveromyces. In addition, Pichia and Torulaspora were also the key microbial groups, according to the high relative abundance and large co-occurrence incidence in the correlation network. Using the microbe-metabolites correlation analysis, the major flavor-producing taxa were identified as Kluyveromyces, Anoxybacillus, Torulaspora, Lactobacillus, Streptococcus and Dipodascus. Environmental factors accounted for the majority of the microbial community variations, 88.54% for bacteria and 75.71% for fungi. Compared to physico-chemical factors (temperature, moisture, and pH), geographical factors (longitude, latitude and elevation) had a stronger effect on microbial communities in cheese samples from different regions of Xinjiang.
哈萨克传统干酪是中国新疆维吾尔自治区的一种著名发酵食品。然而，不同地区哈萨克传统干酪中的微生物生态系统尚不清楚。本研究通过扩增子测序确定了 10 个来自新疆不同地区的干酪样本的微生物群落组成，并测量了其风味特征。通过冗余分析和蒙特卡罗置换检验，考察了微生物群落、风味和环境因素之间的关联。不同地区的干酪具有不同的微生物群落，这主要反映在乳杆菌属、链球菌属、伊萨酵母属、德巴利酵母属和克鲁维酵母属的相对丰度上。此外，毕赤酵母属和假丝酵母属也是关键的微生物群，这是根据其在相关网络中的高相对丰度和大共现发生率得出的。通过微生物-代谢物相关性分析，确定了主要产风味的分类群为克鲁维酵母属、解淀粉芽孢杆菌属、假丝酵母属、乳杆菌属、链球菌属和掷孢酵母属。环境因素解释了微生物群落变化的大部分，细菌为 88.54%，真菌为 75.71%。与理化因素（温度、水分和 pH 值）相比，地理位置因素（经度、纬度和海拔）对来自新疆不同地区的干酪样本中的微生物群落具有更强的影响。
