The bacterial community structure of yond bap, a traditional fermented goat milk product, from distinct Chinese regions

Dairy Science and Technology

Volumn 95, Issue 3, 2015, Pages 369-380

  Liu, Xiao Feng ^a   Liu, Chen Jian ^a   Zhang, Hai Yan ^a   Gong, Fu Ming ^b   Luo, Yi Yong ^a   Li, Xiao Ran ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Dehong Vocational College   (China)

Author keywords

Bacterial community structure; Pyrosequencing; Yond bap

Indexed keywords

BACTERIA; FERMENTATION; FERMENTED MILK; MICROORGANISMS; RNA; SOCIAL SCIENCES;

BACTERIAL COMMUNITY STRUCTURE; COMMUNITY STRUCTURES; FERMENTED FOODS; FERMENTED GOAT MILKS; MICROBIAL COMMUNITIES; PYROSEQUENCING; THEORETICAL FOUNDATIONS; YOND BAP;

DAIRY PRODUCTS;

ACTINOBACTERIA; BACTERIA (MICROORGANISMS); BACTEROIDETES; CAPRA HIRCUS; FIRMICUTES; LACTOBACILLACEAE; LACTOCOCCUS; PROTEOBACTERIA; PSEUDOMONAS; STREPTOCOCCACEAE;

EID: 84928153601     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-015-0216-7     Document Type: Article

References (28)

1. Bao QH, Chen X, Liu HX, Zhang WY, Liu WJ, Yu J, Wang F, Zhang HP (2011) Isolation and identification of cultivable lactic acid bacteria from traditional goat milk cake in Yunnan Province of China. Afr J Microbiol Res 5:5284–5291
2. Chao A (1987) Estimating the population size for capture–recapture data with unequal catchability. Biometrics 43:783–791
3. Chao A, Lee SM (1992) Estimating the number of classes via sample coverage. J Am Stat Assoc 87:210–217
4. Chen SQ, Wu SX, Yin JZ (2009) Research on goat milk cake in Yunnan province. Agric1 Food Prod Sci Technol 3(2):19–21 (in Chinese)
5. Delcenserie V, Taminiau B, Delhalle L, Nezer C, Doyen P, Crevecoeur S, Roussey D, Korsak N, Daube G (2014) Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis. J Dairy Sci 97:6046–6056
6. Delgado S, Rachid CTCC, Fernández E, Rychlik T, Alegría Á, Peixoto RS, Mayo B (2013) Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing. Food Microbiol 36:103–111
7. Ercolini D, De Filippis F, La Storia A, Iacono M (2012) “Remake” by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese. Appl Environ Microbiol 78:8142–8145
8. Fernandez E, Alegria A, Delgado S, Cruz Martin M, Mayo B (2011) Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp lactis strains of the L. lactis subsp lactis and L. lactis subsp cremoris genotypes, isolated from starter-free cheeses made of raw milk. Appl Environ Microbiol 77:5324–5335
9. Hamady M, Walker JJ, Harris JK, Gold NJ, Knight R (2008) Error-correcting barcoded primers for pyrosequencing hundreds of samples in multiplex. Nat Methods 5:235–237
10. Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, Weon HY (2011) Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J Microbiol 49:340–348
11. Kinová SH, Bilkova A, Bukovský M (2008) Lactobacilli and their probiotic properties. Ceska Slov Farm 57:95–98
12. Laureys D, De Vuyst L (2014) Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Appl Environ Microbiol 80:2564–2572
13. Lee DK, Jang S, Kim MJ, Kim JH, Chung MJ, Kim KJ, Ha NJ (2008) Anti-proliferative effects of Bifidobacterium adolescentis SPM0212 extract on human colon cancer cell lines. BMC Cancer 8:310
14. Li XR, Gong FM, Zheng HJ, Zhang ZH, Luo YY, Liu CJ (2013) Draft genome sequence of Lactobacillus plantarum strain AY01, isolated from the raw material of fermented goat milk cheese. Genome Announc 1:e00737–13 doi:10.1128/genomeA.00737-13
15. Mao DP, Zhou Q, Chen CY, Quan ZX (2012) Coverage evaluation of universal bacterial primers using the metagenomic datasets. BMC Microbiol 12:66
16. Michel C, Nougayrede P, Eldar A, Sochon E, Kinkelin P (1997) Vagococcus salmoninarum, a bacterium of pathological significance in rainbow trout Oncorhynchus mykiss farming. Dis Aquat Org 30:199–208
17. Mulet M, Lalucat J, García-Valdés E (2010) DNA sequence-based analysis of the Pseudomonas species. Environ Microbiol 12:1513–1530
18. Nie ZQ, Zheng Y, Wang M, Han Y, Wang YN, Luo JM, Niu DD (2013) Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. Bioresour Technol 148:325–333
19. Ninane V, Mukandayambaje R, Berben G (2007) Identification of lactic acid bacteria within the consortium of a kefir grain by sequencing 16S rDNA variable regions. J AOAC Int 90:1111–1117
20. Quintela-Baluja M, Böhme K, Fernández-No I, Morandi S, Alnakip M, Caamaño-Antelo S, Barros-Velázquez J, Calo-Mata P (2013) Characterization of different food-isolated Enterococcus strains by MALDI-TOF mass fingerprinting. Electrophoresis 34:2240–2250
21. Schloss PD, Westcott SL, Ryabin T, Hall JR, Hartmann M, Hollister EB, Lesniewski RA, Oakley BB, Parks DH, Robinson CJ, Sahl JW, Stres B, Thallinger GG, Van Horn DJ, Weber CF (2009) Introducing Mothur: open-source, platform-independent, community-supported software for describing and comparing microbial communities. Appl Environ Microbiol 75:7537–7541
22. Schmidt T, DeLong E, Pace N (1991) Analysis of a marine picoplankton community by 16S rRNA gene cloning and sequencing. J Bacteriol 173:4371–4378
23. Selvakumar G, Joshi P, Mishra PK, Bisht JK, Gupta HS (2009) Mountain aspect influences the genetic clustering of psychrotolerant phosphate solubilizing Pseudomonads in the Uttarakhand Himalayas. Curr Microbiol 59:432–438
24. Singh TA, Devi KR, Ahmed G, Jeyaram K (2014) Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of northeast India. Food Res Int 55:356–362
25. Skrodenyte-Arbaciauskiene V, Sruoga A, Butkauskas D (2006) Assessment of microbial diversity in the river trout Salmo trutta fario L. intestinal tract identified by partial 16S rRNA gene sequence analysis. Fish Sci 72:597–602
26. Thokchom S, Joshi SR (2012) Microbial and chemical changes during preparation in the traditionally fermented soybean product tungrymbai of ethnic tribes of Meghalaya. Indian J Tradit Knowl 11:139–142
27. Thompson JR, Marcelino LA, Polz MF (2002) Heteroduplexes in mixed-template amplifications: formation, consequence and elimination by ‘reconditioning PCR’. Nucleic Acids Res 30:2083–2088
28. Zhou LX, Wu SX, Yin JZ, Chen YH, Wang Q (2008) Study on the nutritivd composition of milk piece and cream from Yunnan and its nutritive value assessment. Dairy Ind 36(6):34–35 (in Chinese)