Literature DB >> 25129502

Investigation of bacterial and fungal diversity in tarag using high-throughput sequencing.

Zhihong Sun1, Wenjun Liu1, Qiuhua Bao2, Jiachao Zhang2, Qiangchuan Hou2, Laiyu Kwok2, Tiansong Sun2, Heping Zhang3.   

Abstract

This is the first study on the bacterial and fungal community diversity in 17 tarag samples (naturally fermented dairy products) through a metagenomic approach involving high-throughput pyrosequencing. Our results revealed the presence of a total of 47 bacterial and 43 fungal genera in all tarag samples, in which Lactobacillus and Galactomyces were the predominant genera of bacteria and fungi, respectively. The number of some microbial genera, such as Lactococcus, Acetobacter, Saccharomyces, Trichosporon, and Kluyveromyces, among others, was found to vary between different samples. Altogether, our results showed that the microbial flora in different samples may be stratified by geographic region.
Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Entities:  

Keywords:  bacterial diversity; fungal diversity; pyrosequencing; tarag

Mesh：

Substances：

Year:  2014        PMID： 25129502     DOI： 10.3168/jds.2014-8360

Source DB:  PubMed          Journal:  J Dairy Sci        ISSN： 0022-0302            Impact factor:   4.034


  10 in total

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  10 in total

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