气候变化领域集成服务门户(CCPortal): Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet

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DOI	10.1016/j.jbiosc.2022.10.009
	Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet
	Sun, Yue; Zhao, Lixia; Cai, Hongyu; Liu, Wenjun; Sun, Tiansong
发表日期	2023
ISSN	1389-1723
EISSN	1347-4421
起始页码	44
结束页码	53
卷号	135 期号:1
英文摘要	This study investigated the community composition of lactic acid bacteria (LAB) from yaks' milk (YM) Tibetan yellow cattle milk (TM) and their fermented products from different counties in the Nyingchi Prefecture, Tibet using Pacific Biosciences (PacBio) single-molecule real-time (SMRT) sequencing. Sequencing revealed 26 genera and 94 species from 71 dairy samples; amongst these Lactobacillus delbrueckii (36.17%), Streptococcus thermophilus (19.46%) and Lactococcus lactis (18.33%) were the predominant species. This study also identified the main factors influencing LAB community composition by comparing amongst samples from different locations, from different milk types, and from different altitudes. The LAB communities in YM and TM were more diverse than in fermented yaks' milk (FYM) and fermented Tibetan yellow cattle milk (FTM) samples. Similarly, whether milk was fermented or not accounted for differences in LAB species composition while altitude of the dairy products had very little effect. Milk source and production process were the most likely causes of drastic shifts in microbial community composition. In addition, fermented dairy products were enriched in genes responsible for secondary metabolic pathways that were potentially beneficial for health. Compre-hensive descriptions of the microbiota in different dairy products from the Nyingchi Prefecture, Tibet might help elucidate evolutionary and functional relationships amongst bacterial communities in these products.(c) 2022, The Society for Biotechnology, Japan. All rights reserved.
关键词	Diversity Lactic acid bacteria Single-molecule real-time sequencing Dairy Tibet]
英文关键词	RNA GENE DATABASE; YAK MILK; SINGLE-MOLECULE; FERMENTED MILK; MICROBIAL DIVERSITY; LACTOCOCCUS-LACTIS; RAW-MILK; CHEESE; IDENTIFICATION; KOUMISS
WOS研究方向	Biotechnology & Applied Microbiology ; Food Science & Technology
WOS记录号	WOS:000964782800001
来源期刊	JOURNAL OF BIOSCIENCE AND BIOENGINEERING
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/282710
作者单位	Inner Mongolia Agricultural University; Inner Mongolia Agricultural University; Ministry of Agriculture & Rural Affairs; Inner Mongolia Agricultural University
推荐引用方式 GB/T 7714	Sun, Yue,Zhao, Lixia,Cai, Hongyu,et al. Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet[J],2023,135(1).
APA	Sun, Yue,Zhao, Lixia,Cai, Hongyu,Liu, Wenjun,&Sun, Tiansong.(2023).Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet.JOURNAL OF BIOSCIENCE AND BIOENGINEERING,135(1).
MLA	Sun, Yue,et al."Composition and factors influencing community structure of lactic acid bacterial in dairy products from Nyingchi Prefecture of Tibet".JOURNAL OF BIOSCIENCE AND BIOENGINEERING 135.1(2023).