食品科学技术学报2018，Vol.36Issue(2)：27-34,8.DOI:10.3969/j.issn.2095-6002.2018.02.004
俄罗斯卡尔梅克共和国传统奶酪中细菌多样性研究
Evaluation of Bacterial Diversity in Traditional Cheeses of Russia Republic of Kalmykia
摘要
Abstract
The traditional cheeses of Russia has a long history and unique craftsmanship. In this study, 454 pyrosequencing technology was applied to analyze the bacterial diversity in 6 traditional cheese sam-ples from Russia Republic of Kalmykia. The results showed that a total of 50 genera, belonging to 7 phyla,were identified in 6 samples. Lactococcus and Streptococcus were the dominant genera in the sam-ples,while the Citrobacter and Acinetobacter were the dominant genera in R5 samples. Content of harmful microbe such as Vagococcus and Klebsiella were low in individual samples. The results of PCoA showed that the similar bacterial composition of R1, R2, R3, and R4 samples from similar region, while the research also made it known that the bacterial flora in cheese samples may be stratified by geographic region.关键词
传统奶酪/454焦磷酸测序/16SrRNA/群落结构/细菌多样性Key words
traditional cheeses/454 pyrosequencing/16S rRNA/community structure/bacterial diversity分类
轻工纺织引用本文复制引用
任敏,李晶,侯强川,孙志宏,孙天松,刘文俊..俄罗斯卡尔梅克共和国传统奶酪中细菌多样性研究[J].食品科学技术学报,2018,36(2):27-34,8.基金项目
国家国际科技合作专项(ISTCP,2014DFR31150) （ISTCP,2014DFR31150）
现代农业产业技术体系建设项目(CARS-37). （CARS-37）
