論文 - 詳細
| RRC ID | 66733 |
|---|---|
| 著者 | Zhu L, Zeng C, Yang S, Hou Z, Wang Y, Hu X, Senoo K, Wei W. |
| タイトル | Diversity and specificity of the bacterial community in Chinese horse milk cheese. |
| ジャーナル | Microbiologyopen |
| Abstract |
The nutrition and flavor of cheese are generated by the microbial community. Thus, horse milk cheese with unique nutrition and flavor, an increasingly popular local cheese of the Xinjiang Uygur Autonomous Region of China, is considered to have diverse and specific bacterial community. To verify this hypothesis, horse, cow, and goat milk cheese samples produced under the same environmental conditions and manufacturing process were collected, and the 16S rRNA gene was targeted to determine the bacterial population size and community composition by real-time quantitative PCR and high-throughput sequencing. The bacterial community of horse milk cheese had a significantly larger bacterial population size, greater species richness, and a more diverse composition than those of cow and goat milk cheeses. Unlike the absolute dominance of Lactococcus and Streptococcus in cow and goat milk cheeses, Lactobacillus and Streptococcus dominated the bacterial community as the starter lactic acid bacteria in horse milk cheese. Additionally, horse milk cheese also contains a higher abundance of unclassified secondary bacteria and specific secondary bacteria (e.g., Psychrobacter, Sulfurisoma, Halomonas, and Brevibacterium) than cow and goat milk cheeses. These abundant, diverse, and specific starter lactic acid bacteria and secondary bacteria may generate unique nutrition and flavor of horse milk cheese. |
| 巻・号 | 9(8) |
| ページ | e1066 |
| 公開日 | 2020-8-1 |
| DOI | 10.1002/mbo3.1066 |
| PMID | 32741094 |
| PMC | PMC7424250 |
| MeSH | Animals Bacteria / classification* Bacteria / genetics Bacteria / isolation & purification Base Sequence Cattle Cheese / microbiology* China DNA, Bacterial / genetics Fermented Foods / microbiology* Food Microbiology* Goats Horses Humans Microbiota / genetics Milk / microbiology* RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA Taste |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | X(Twitter) |
| 各媒体での言及数の合計 | 3 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM5965 |