Evaluation of bacterial diversity of traditional cheese in Tarbagatay Prefecture, China, and its correlation with cheese quality.
Illumina MiSeq high‐throughput sequencing
Lactobacillus
Lactococcus
bacterial diversity
flavor
traditional handmade cheese
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Jun 2021
Jun 2021
Historique:
received:
30
12
2020
revised:
19
03
2021
accepted:
22
03
2021
entrez:
17
6
2021
pubmed:
18
6
2021
medline:
18
6
2021
Statut:
epublish
Résumé
In Xinjiang, China, traditional handmade cheese is made from fresh milk under natural environmental conditions and is a common fermented dairy product in the region. Due to differences in production methods between regions, the research conducted on the bacterial diversity of traditional handmade cheese is not comprehensive. Hence, little is known about the relationship between bacteria and cheese quality. Therefore, in this study, cheese samples from Tarbagatay Prefecture, Xinjiang, were chosen for investigation. The bacteria in 17 cheese samples were analyzed by sequencing 16S rRNA using Illumina MiSeq technology. The results showed that there were two dominant bacterial phyla and six dominant bacterial genera in the cheeses. Of these,
Identifiants
pubmed: 34136180
doi: 10.1002/fsn3.2275
pii: FSN32275
pmc: PMC8194751
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3155-3164Informations de copyright
© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declare that they have no conflicts of interest.
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