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bioRxiv · 10.1101/2021.03.15.435442

Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China

Gao, D.·Wang, W.·Han, Z.·Xi, Q.·Guo, R.·kuang, P.·Li, D.
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Abstract

Raw milk and fermented milk are rich in microbial resources, which are essential for the formation of texture, flavor and taste. In order to gain a deeper knowledge of the bacterial and fungal community diversity in local raw milk and home-made yogurts from Sayram town, Baicheng county, Akesu area, southern of Xinjiang, China,30 raw milk and 30 home-made yogurt samples were collected and experiment of high-throughput sequencing was implemented.The results of experiments revealed the species of fungi in raw milk was the most, and the species of bacteria in fermented milk was the least.Based on principal component analysis (PCA), it was found that the bacterial and fungal community structure differed in samples from two types of dairy products.And the presence of 15 bacterial and 12 fungal phyla, comprising 218 bacterial and 495 fungal genera respectively, among all samples. Firmicutes and Ascomycota,Lactobacillus and Candida were the predominant phyla and genera of bacteria and fungi, respectively. The results indicated that the microbial community of raw milk differs from home-made yogurts due to sampling location and manufacturing process. The study suggested that high-throughput sequencing could provide a better understanding of microbiological diversity as well as lay a theoretical foundation for selecting beneficial microbial resources from this natural yogurt.

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Gao, D., Wang, W., Han, Z., Xi, Q., Guo, R., kuang, P., Li, D.. 2021-03-15. Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China. https://doi.org/10.1101/2021.03.15.435442

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