title: Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type.
abstract: Naturally fermented dairy products contain a rich microbial biodiversity. This study aimed to provide an overview on the bacterial microbiota biodiversity of 85 samples, previously collected across a wide region of China, Mongolia, and Russia. Data from these 85 samples, including 55 yogurts, 18 naturally fermented yak milks, 6 koumisses, and 6 cheeses, were retrieved and collectively analyzed. The most prevalent phyla shared across samples were Firmicutes, Proteobacteria, Bacteroidetes, and Actinobacteria, which together accounted for 99% of bacterial sequences. The predominant genera were Lactobacillus, Lactococcus, Streptococcus, Acetobacter, Acinetobacter, Leuconostoc, and Macrococcus, which together corresponded to 96.63% of bacterial sequences. Further multivariate statistical analyses revealed significant differences in the microbiota structure across sample geographic origin and type. First, on the principal coordinate score plot, samples representing the 3 main sample collection regions (Russia, Xinjiang, and Tibet) were mostly located respectively in the upper left, lower right, and lower left quadrants, although slight overlapping occurred. In contrast, samples from the minor sampling areas (Inner Mongolia, Mongolia, Gansu, and Sichuan) were predominantly distributed in the lower left quadrant. These results suggest a possible association between sample geographical origin and microbiota composition. Second, bacterial microbiota structure was stratified by sample type. In particular, the microbiota of cheese was largely distinct from the other sample types due to its high abundances of Lactococcus and Streptococcus. The fermented yak milk microbiota was most like that of the yogurts. Koumiss samples had the lowest microbial diversity and richness. In conclusion, both geographic origin and sample type shape the microbial diversity of naturally fermented milk.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: Z
authors.initials: Z
authors.lastname: Zhong
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: Q
authors.initials: Q
authors.lastname: Hou
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: L
authors.initials: L
authors.lastname: Kwok
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: Z
authors.initials: Z
authors.lastname: Yu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: Y
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: Z
authors.initials: Z
authors.lastname: Sun
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
authors.forename: B
authors.initials: B
authors.lastname: Menghe
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China. Electronic address: hepingdd@vip.sina.com.
authors.forename: H
authors.initials: H
authors.lastname: Zhang
mesh_terms: D000818:Animals; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology; D064307:Microbiota; D008892:Milk / Q000382:microbiology*; D012336:RNA, Ribosomal, 16S
chemical_list: D012336:RNA, Ribosomal, 16S
keywords: bacterial composition; fermented milk; microbial diversity; pyrosequencing