title: Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China.
abstract: Hurood cheese (HC) and Jueke (Jk) are 2 traditional fermented dairy products produced from raw milk (RM) in the Inner Mongolia region of China. They have a long history of production and consumption. The microbial compositions of RM, HC, and Jk vary greatly, and are influenced by their geographical origins and unique processing methods. In this study, 2 batches of RM, HC, and Jk samples were collected (April and August 2015) from the Zhenglan Banner, a region located in the southern part of Inner Mongolian belonging to the Xilingol league prefecture. The bacterial and fungal diversities of the samples were determined by 16S rRNA and 18S rRNA gene sequence analysis, respectively. A total of 112 bacterial and 30 fungal sequences were identified, with Firmicutes and Ascomycota being the predominant phyla for bacteria and fungi, respectively. Lactococcus and Lactobacillus were identified as the main bacterial genera, whereas Kluyveromyces was the predominant fungus identified in the 3 dairy products. Different bacterial and fungal compositions were observed in RM, HC, and Jk samples collected at different times. These results suggested that time of production may be an important factor influencing the microbial diversity present in RM, HC, and Jk.
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.|School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China.
authors.forename: M L
authors.initials: ML
authors.lastname: Gao
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, Dalian, China houhongman@dlpu.edu.cn.
authors.forename: H M
authors.initials: HM
authors.lastname: Hou
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
authors.forename: X X
authors.initials: XX
authors.lastname: Teng
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
authors.forename: Y L
authors.initials: YL
authors.lastname: Zhu
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
authors.forename: H S
authors.initials: HS
authors.lastname: Hao
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
authors.forename: G L
authors.initials: GL
authors.lastname: Zhang
mesh_terms: D000818:Animals; D001419:Bacteria / Q000235:genetics / Q000302:isolation & purification; D044822:Biodiversity; D002611:Cheese / Q000382:microbiology; D002681:China; D043302:Cultured Milk Products / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics*; D005516:Food Microbiology; D005658:Fungi / Q000235:genetics / Q000302:isolation & purification; D008892:Milk / Q000737:chemistry / Q000382:microbiology*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012337:RNA, Ribosomal, 18S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D012337:RNA, Ribosomal, 18S