Zhang Kaili, Jia Mengzhen, Guo Zhuang, Li Yuhui, Li Baokun, Li Xu
School of Food Science and Technology/Key laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi China.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hu Bei University of Arts and Science Xiangyang China.
Food Sci Nutr. 2021 Apr 9;9(6):3155-3164. doi: 10.1002/fsn3.2275. eCollection 2021 Jun.
In Xinjiang, China, traditional handmade cheese is made from fresh milk under natural environmental conditions and is a common fermented dairy product in the region. Due to differences in production methods between regions, the research conducted on the bacterial diversity of traditional handmade cheese is not comprehensive. Hence, little is known about the relationship between bacteria and cheese quality. Therefore, in this study, cheese samples from Tarbagatay Prefecture, Xinjiang, were chosen for investigation. The bacteria in 17 cheese samples were analyzed by sequencing 16S rRNA using Illumina MiSeq technology. The results showed that there were two dominant bacterial phyla and six dominant bacterial genera in the cheeses. Of these, and displayed the most significant positive correlation with cheese quality. This study provides data to support the improvement of traditional cheese quality via microbial diversity and lays a foundation for the industrialization of traditional cheese production.
在中国新疆，传统手工制作的奶酪是在自然环境条件下由新鲜牛奶制成的，是该地区常见的发酵乳制品。由于不同地区生产方式存在差异，对传统手工制作奶酪细菌多样性的研究并不全面。因此，人们对细菌与奶酪品质之间的关系了解甚少。所以，在本研究中，选取了新疆塔城地区的奶酪样本进行调查。使用Illumina MiSeq技术对17个奶酪样本中的细菌进行16S rRNA测序分析。结果表明，这些奶酪中有两个优势细菌门和六个优势细菌属。其中，[此处原文缺失具体菌属名称]与奶酪品质呈现出最显著的正相关。本研究为通过微生物多样性改善传统奶酪品质提供了数据支持，并为传统奶酪生产的工业化奠定了基础。
