Literature DB >> 29063967

Sequence Analysis of Changes in Microbial Composition in Different Milk Products During Fermentation and Storage.

Barbora Zalewska1, Marija Kaevska2, Iva Slana2.   

Abstract

The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow's, goat's, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts.

Entities:  

Keywords:  Fermented milk products; Lactic acid bacteria; Sequencing method; Storage

Mesh：

Substances：

Year:  2017        PMID： 29063967     DOI： 10.1007/s00284-017-1366-z

Source DB:  PubMed          Journal:  Curr Microbiol        ISSN： 0343-8651            Impact factor:   2.188


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