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Microbial biogeography of the transnational fermented milk matsoni

机译:跨国发酵乳意大利面的微生物生物地理学

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摘要

The fermented milk matsoni is a traditional, national food product of both Georgia and Armenia. Little is known about the effects of biogeography and milk type on the microbial biodiversity of matsoni or the fungal composition of matsoni fermentations. High-throughput marker-gene sequencing was used to survey the bacterial and fungal communities of matsoni from different milk types and regions throughout Armenia and Georgia. Results demonstrate that both production region and milk type influence matsoni microbiota, suggesting that the traditional production methods preserve the transfer of unique regional microbiota from batch to batch. Bacterial profiles were dominated by Lactobacillus and Streptococcus species. Yeast profiles varied dramatically, with Kluyveromyces marxianus, Candida famata, Saccharomyces cerevisiae, Lodderomyces elongisporus, and Kluyveromyces lactis being the most important species distinguishing production regions and milk types. This survey will enable more detailed capture and characterization of specific microbiota detected within these fermentations.
机译:发酵的牛奶通心粉是佐治亚州和亚美尼亚州的传统民族食品。关于生物地理学和乳汁类型对玛索尼的微生物多样性或玛索尼发酵的真菌组成的影响知之甚少。高通量标记基因测序用于调查亚美尼亚和佐治亚州不同牛奶类型和地区的玛索尼的细菌和真菌群落。结果表明,生产区域和牛奶类型都会影响发酵菌的菌群,这表明传统的生产方法保留了批次之间独特的区域菌群的转移。细菌谱主要由乳酸杆菌和链球菌组成。酵母的概况差异很大,其中马克斯克鲁维酵母,法氏假丝酵母,酿酒酵母,加长梭状芽孢杆菌和乳酸克鲁维酵母是区分生产地区和牛奶类型的最重要物种。这项调查将能够更详细地捕获和表征在这些发酵中检测到的特定微生物。

著录项

  • 来源
    《Food microbiology》 |2015年第9期|12-19|共8页
  • 作者单位

    Department of Viticulture and Enology, University of California, Davis, CA 95616, USA,Department of Food Science and Technology, University of California, Davis, CA 95616, USA,Foods for Health Institute, University of California, Davis, CA 95616, USA,Department of Medicine, NYU Langone Medical Center, New York, NY 10010, USA;

    S. Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, 0159 Tbilisi, Georgia;

    Scientific and Production Center 'Armbiotechnology' NAS, Yerevan, Armenia;

    Scientific and Production Center 'Armbiotechnology' NAS, Yerevan, Armenia;

    Scientific and Production Center 'Armbiotechnology' NAS, Yerevan, Armenia;

    S. Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, 0159 Tbilisi, Georgia;

    S. Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, 0159 Tbilisi, Georgia;

    Scientific and Production Center 'Armbiotechnology' NAS, Yerevan, Armenia;

    S. Durmishidze Institute of Biochemistry and Biotechnology, Agricultural University of Georgia, 0159 Tbilisi, Georgia;

    Earth Sciences Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA;

    Department of Viticulture and Enology, University of California, Davis, CA 95616, USA,University of California, Davis, One Shields Ave., Davis, CA 95616, USA,Department of Food Science and Technology, University of California, Davis, CA 95616, USA,Foods for Health Institute, University of California, Davis, CA 95616, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fermentation; Microbial ecology; Next-generation sequencing;

    机译:发酵;微生物生态学下一代测序;

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