title: High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.
abstract: BACKGROUND
  Traditional fermented dairy products are major components of the typical Mongolian diet since ancient times. However, almost all the previous studies on the microbial composition of traditional Mongolian fermented dairy products analyzed food samples from the Chinese Mongolian region and Mongolia but not the Russian Mongolian region. In this study, the bacterial and fungal community diversity of nineteen naturally fermented cow's milk (NFCM) samples from local Mongolian families residing in Kalmykia and Chita of Russia was investigated with pyrosequencing.
  
  
  RESULTS
  Firmicutes and Ascomycota were the predominant phyla respectively for bacteria and fungi. The abundance of the bacterial phylum Acidobacteria was considerably different between the samples from the two regions. At genus level, Lactobacillus and Pichia were the predominating bacterial and fungal genera, respectively, while six bacterial genera significantly differed between the Kalmykia (enrichment of Aeromonas, Bacillus, Clostridium, Streptococcus, Vogesella) and Chita (enrichment of Lactococcus) samples. The results of principal coordinate analysis (PCoA) based on the bacterial or fungal composition of the Kalmykia and Chita samples revealed a different microbiota structure between the samples collected in these two locations. The redundancy analysis (RDA) identified 60 bacterial and 21 fungal OTUs as the key variables responsible for such microbiota structural difference.
  
  
  CONCLUSIONS
  Our results suggest that structural differences existed in the microbiota of NFCM between Kalmykia and Chita. The difference in geographic environment may be an important factor influencing the microbial diversity of NFCM made by the Mongolians in Russia.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. wjliu168@163.com.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, P. R. China. wjliu168@163.com.
authors.forename: Wenjun
authors.initials: W
authors.lastname: Liu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. zhengyi0362@163.com.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. kwok_ly@yahoo.com.
authors.forename: Lai-Yu
authors.initials: LY
authors.lastname: Kwok
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. sunzhihong78@163.com.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, P. R. China. sunzhihong78@163.com.
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Sun
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. zhjch321123@163.com.
authors.forename: Jiachao
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. guozhuang1984@163.com.
authors.forename: Zhuang
authors.initials: Z
authors.lastname: Guo
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. houqiangchuan@163.com.
authors.forename: Qiangchuan
authors.initials: Q
authors.lastname: Hou
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. mhblg@163.com.
authors.forename: Bilige
authors.initials: B
authors.lastname: Menhe
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, P. R. China. hepingdd@vip.sina.com.|Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030, P. R. China. hepingdd@vip.sina.com.
authors.forename: Heping
authors.initials: H
authors.lastname: Zhang
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000235:genetics*; D058448:Biota; D002417:Cattle; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004271:DNA, Fungal / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005006:Ethnicity; D005285:Fermentation; D005658:Fungi / Q000145:classification* / Q000235:genetics*; D020459:Genes, rRNA; D006801:Humans; D008892:Milk / Q000382:microbiology*; D008969:Molecular Sequence Data; D012329:RNA, Bacterial / Q000235:genetics; D012331:RNA, Fungal / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012337:RNA, Ribosomal, 18S / Q000235:genetics; D012426:Russia; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D004271:DNA, Fungal; D004275:DNA, Ribosomal; D012329:RNA, Bacterial; D012331:RNA, Fungal; D012336:RNA, Ribosomal, 16S; D012337:RNA, Ribosomal, 18S