title: Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.
abstract: BACKGROUND
  The aim of this study was to gain a deeper knowledge of the bacterial and fungal community diversity in local home-made yoghurts from Zhaosu and Tekesi counties, Xinjiang, China, where a relatively high proportion of the ethnic minority population resides.
  
  
  RESULTS
  The bacterial and fungal community diversity in 22 home-made yoghurt samples was analyzed by pyrosequencing. This approach revealed the presence of six bacterial and two fungal phyla, comprising 69 bacterial and 20 fungal genera respectively, among all samples. Firmicutes and Ascomycota were the dominant phyla and Lactobacillus and Saccharomyces the predominant genera of bacteria and fungi respectively. Based on redundancy analysis, the bacterial diversity in samples from the two counties differed mainly because of eight responsive operational taxonomic units of Lactobacillus. However, no obvious difference existed in the fungal population of samples from the two counties.
  
  
  CONCLUSIONS
  The results indicated that the microbial community of home-made yoghurts varied with their geographical origin and manufacturing process. The study showed that pyrosequencing could provide a better understanding of microbiological diversity as well as useful information for future studies on the selection of starter cultures for yoghurts.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Haiyan
authors.initials: H
authors.lastname: Xu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, China.
authors.forename: Wenjun
authors.initials: W
authors.lastname: Liu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Qimu
authors.initials: Q
authors.lastname: Gesudu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, China.
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Sun
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Jiachao
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Zhuang
authors.initials: Z
authors.lastname: Guo
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Qiangchuan
authors.initials: Q
authors.lastname: Hou
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Yanting
authors.initials: Y
authors.lastname: Qing
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Lai-Yu
authors.initials: LY
authors.lastname: Kwok
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.
authors.forename: Bilige
authors.initials: B
authors.lastname: Menhe
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of People's Republic of China, Inner Mongolia Agricultural University, Hohhot 010018, China.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, China.
authors.forename: Heping
authors.initials: H
authors.lastname: Zhang
mesh_terms: D001419:Bacteria / Q000145:classification*; D044822:Biodiversity; D002681:China; D004269:DNA, Bacterial / Q000235:genetics*; D004271:DNA, Fungal / Q000235:genetics*; D005516:Food Microbiology; D005658:Fungi / Q000145:classification*; D021141:Nucleic Acid Amplification Techniques / Q000379:methods*; D015014:Yogurt / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D004271:DNA, Fungal
keywords: 16S rRNA gene; 18S rRNA gene; home-made yoghurt; pyrosequencing