title: Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.
abstract: In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy.
  
  
  
  Across the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference.
  
  
  
  Our results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal cheeses of various geographical origins.
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Jing
authors.identifier: 0000-0002-0287-820X
authors.initials: J
authors.lastname: Li
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zheng
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Haiyan
authors.initials: H
authors.lastname: Xu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Xiaoxia
authors.initials: X
authors.lastname: Xi
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Qiangchuan
authors.initials: Q
authors.lastname: Hou
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Shuzhen
authors.initials: S
authors.lastname: Feng
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Laga
authors.initials: L
authors.lastname: Wuri
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Yanfei
authors.initials: Y
authors.lastname: Bian
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
authors.forename: Zhongjie
authors.initials: Z
authors.lastname: Yu
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
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, People's Republic of China.
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Sun
authors.affiliation: Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China. sts9940@sina.com.
authors.forename: Tiansong
authors.initials: T
authors.lastname: Sun
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001419:Bacteria / Q000145:classification* / Q000235:genetics* / Q000302:isolation & purification*; D001483:Base Sequence; D001530:Belgium; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D005516:Food Microbiology; D007558:Italy; D007623:Kazakhstan; D007778:Lactobacillus / Q000235:genetics; D048668:Lactobacillus delbrueckii / Q000235:genetics; D052198:Lactobacillus helveticus / Q000235:genetics; D064307:Microbiota / Q000235:genetics*; D008892:Milk / Q000382:microbiology; D015999:Multivariate Analysis; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012426:Russia; D017422:Sequence Analysis, DNA; D048249:Streptococcus thermophilus / Q000235:genetics
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S
keywords: Bacterial diversity; Cheeses; Kazakhstan; Real-time (SMRT); Single molecule