【摘 要】
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Tibetan kefir grains are unique and valuable natural starter cultures for milk fermentation in Tibetan plateau,which contain a complex symbiotic diversity of microorganisms,mainly lactic acid bacteria
【机 构】
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Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090
【出 处】
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第八届全国微生物资源学术暨国家微生物资源平台运行服务研讨会
论文部分内容阅读
Tibetan kefir grains are unique and valuable natural starter cultures for milk fermentation in Tibetan plateau,which contain a complex symbiotic diversity of microorganisms,mainly lactic acid bacteria and yeasts.The aim of this study was to assess the bacterial diversity in 5 samples of Tibetan kefir grains with different morphological structures;via the culture-independent metagenomic methods involving MiSeq high-throughput sequencing targeted the V3-V4 region of the 16S rDNA.Lactobacillus kefiranofaciens,Lactobacillus kefiri,Lactococcus lactis and Leuconostoc mesenteroides were found the common species in all 5 samples,among which Lactobacillus kefiranofaciens (40.35%-96.99%) was found the most predominant species.Bacteroides acidifaciens,Bacteroides chinchillae and Blautia glucerasea were found only the common species in 3 samples of TKG1,TKG2 and TKG4,Lactobacillus johnsonii was found only the common species in 3 samples of TKG 1-TKG3,Phascolarctobacteriurn succinatutens and Prevotella sp.was found only the common species in 2 samples of TKG1 and TKG3,Turicibacterium sp.was found only the common species in 2 samples of TKG1 and TKG4.These findings suggested that the bacterial community structure of Tibetan kefir grains varied with their different morphological structures but presented the same most predominant species.This study laid a foundation for further investigation and application of Tibetan kefir grains with different morphological structures.
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