Xue Jia, Yang Yi, Wang Zhaoxia, Guo Yurong, Shao Yuyu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
Department of Civil and Environmental Engineering, University of Tennessee, Knoxville, Knoxville, TN, United States.
Front Microbiol. 2018 Aug 20;9:1920. doi: 10.3389/fmicb.2018.01920. eCollection 2018.
Rushan cheese, an essential part of the Bai culture, has been produced and consumed for centuries by the Bai people living mostly in Yunnan province of China, however, studies on the naturally occurring microbial communities of Rushan cheese are lacking. In this study, we applied high throughput sequencing technique to analyze the microbial compositions of Rushan cheese samples from three different geographical origins (i.e., Weishan, Eryuan, and Jianchuan). The microbiota in Weishan, Eryuan and Jianchuan Rushan cheese samples were distinct in terms of taxonomic composition and abundance. Linear discriminant analysis (LDA) of effect size (LEfSe) analysis found the characteristic taxonomic species in Weishan Rushan cheese samples were , , , , and ; the representing taxonomic species in Eryuan Rushan cheese samples were , , and ; by comparison, was enriched in Jianchuan Rushan cheese samples. Characterization of the microbial diversity in Rushan cheese samples from different geographical origins will contribute to the understanding of microorganisms responsible for the Rushan cheese fermentation, and enable us to develop bioresources derived from Rushan cheese in the future.
乳扇是白族文化的重要组成部分，几个世纪以来，主要生活在中国云南省的白族人民一直在生产和食用乳扇，然而，关于乳扇中天然存在的微生物群落的研究却很缺乏。在本研究中，我们应用高通量测序技术分析了来自三个不同地理来源（即巍山、洱源和剑川）的乳扇奶酪样品的微生物组成。巍山、洱源和剑川乳扇奶酪样品中的微生物群落在分类组成和丰度方面存在差异。效应大小的线性判别分析（LEfSe）发现，巍山乳扇奶酪样品中的特征分类物种为[具体物种1]、[具体物种2]、[具体物种3]、[具体物种4]和[具体物种5]；洱源乳扇奶酪样品中的代表性分类物种为[具体物种6]、[具体物种7]、[具体物种8]和[具体物种9]；相比之下，[具体物种10]在剑川乳扇奶酪样品中富集。对不同地理来源的乳扇奶酪样品中的微生物多样性进行表征，将有助于了解负责乳扇奶酪发酵的微生物，并使我们能够在未来开发源自乳扇奶酪的生物资源。
