Microbial Diversity and Phylogeny Analysis of Buttermilk, a Fermented Milk Product, Employing 16S rRNA-Based Pyrosequencing

被引:10
作者
Jayashree, Sathyanarayanan [1 ]
Pushpanathan, Muthuirulan [1 ]
Rajendhran, Jeyaprakash [1 ]
Gunasekaran, Paramasamy [1 ]
机构
[1] Madurai Kamaraj Univ, Sch Biol Sci, Dept Genet, Ctr Excellence Genom Sci, Madurai 625021, India
关键词
microbial population; bar-coded pyrosequencing; buttermilk; Lactobacillus; LACTIC-ACID BACTERIA; IDENTIFICATION; BIODIVERSITY; DYNAMICS; ECOLOGY; CHEESE; CURD;
D O I
10.1080/08905436.2013.811084
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Buttermilk is a traditional fermented dairy product popular in India and other Asian countries. In this study, the microbial population in a buttermilk sample was investigated by 16S rRNA gene-based bacterial tag-encoded FLX amplicon pyrosequencing (bTEFAP) approach. A total of 23,080 high-quality pyrosequencing reads was obtained. Of these, 96.3% of reads represented the well-defined domain bacteria and 3.7% represented unclassified domain; no archaeal sequences were found. Lactobacillus delbrueckii was the most predominant species identified, which constituted 94.86% of total reads. The other minor genera found included Streptococcus, Aeromonas, Methylobacter, Enterococcus, Micrococcus, Ralstonia, Moraxella, and Flavobacter. The buttermilk did not contain any pathogenic species. However, the roles of unclassifiable organisms are yet to be studied.
引用
收藏
页码:213 / 221
页数:9
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