A Simple Method for Assessing Diversity and Dynamics of Microbial Community: Comparison of Dairy Phages from Industrial and Spontaneous Fermentation

被引:2
|
作者
Olejnik-Schmidt, Agnieszka [1 ]
Pietrzak, Bernadeta [1 ]
Kawacka, Iwona [1 ]
Malak, Klaudia [1 ]
Wawrzyniak, Weronika [1 ]
Schmidt, Marcin [1 ]
机构
[1] Poznan Univ Life Sci, Dept Food Biotechnol & Microbiol, Wojska Polskiego 48, PL-60627 Poznan, Poland
来源
APPLIED SCIENCES-BASEL | 2021年 / 11卷 / 19期
关键词
phage; dairy; Lactococcus; diversity; community; BIODIVERSITY; BACTERIOPHAGES;
D O I
10.3390/app11198915
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Background: The dairy industry heavily relies on fermentation processes driven in high proportion by Lactococcus lactis. The fermentation process can be perturbed or even stopped by bacteriophage activity, leading to complete loss of fermentation batch or decreased quality product. The monitoring of the phage diversity and dynamics in the process allows implementing protective measures (e.g., starter rotation) to maintain unperturbed production. Methods: Universal primers were used to amplify sequences of the 936, c2, and P335 Lactococcus phage types. The amplicons were sequenced with the Sanger method and obtained degenerate sequences were analyzed using a simple bioinformatic pipeline in the R environment. Results: The most prevalent phage type is 936, followed by P335, whereas the c2 type is less frequent. Conclusions: Curd cheeses prepared on non-pasteurized milk based on native milk microbiota had a higher diversity of phages distinct from those found in dairy plants. Sanger sequencing of heterogenous amplicons generated on metagenome DNA can be used to assess low-complexity microbiota diversity.
引用
收藏
页数:8
相关论文
共 37 条
  • [21] A method of assessing essential amino acid availability from microbial and ruminally undegraded protein in lactating dairy cows
    Huang, X.
    Yoder, P. S.
    Campos, L.
    Huang, E.
    Hanigan, M. D.
    JOURNAL OF DAIRY SCIENCE, 2021, 104 (02) : 1777 - 1793
  • [22] Ensiling co-fermentation quality and microbial community diversity of grain stiller and inulin processing residue from Helianthus tuberosus
    Ren H.
    Wang L.
    Zhu Z.
    Sun A.
    Wang Z.
    Li J.
    Li Z.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2020, 36 (15): : 235 - 244
  • [23] Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes
    Chen, Yu
    Zhang, Wang
    Yi, He
    Wang, Bin
    Xiao, Jing
    Zhou, Xueyan
    Xu, Jiankun
    Jiang, Lei
    Shi, Xuewei
    PROCESS BIOCHEMISTRY, 2020, 92 : 365 - 377
  • [24] Effects of Lactic Acid Bacteria Isolated From Rumen Fluid and Feces of Dairy Cows on Fermentation Quality, Microbial Community, and in vitro Digestibility of Alfalfa Silage
    Guo, Linna
    Yao, Dandan
    Li, Dongxia
    Lin, Yanli
    Bureenok, Smerjai
    Ni, Kuikui
    Yang, Fuyu
    FRONTIERS IN MICROBIOLOGY, 2020, 10
  • [25] Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches
    He, Guo-qing
    Liu, Tong-jie
    Sadiq, Faizan A.
    Gu, Jing-si
    Zhang, Guo-hua
    JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B, 2017, 18 (04): : 289 - 302
  • [26] Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches
    Guo-qing He
    Tong-jie Liu
    Faizan A. Sadiq
    Jing-si Gu
    Guo-hua Zhang
    Journal of Zhejiang University-SCIENCE B, 2017, 18 : 289 - 302
  • [27] Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay
    Huipeng Liang
    Liguo Yin
    Yahao Zhang
    Cong Chang
    Wenxue Zhang
    Annals of Microbiology, 2018, 68 : 111 - 122
  • [28] Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay
    Liang, Huipeng
    Yin, Liguo
    Zhang, Yahao
    Chang, Cong
    Zhang, Wenxue
    ANNALS OF MICROBIOLOGY, 2018, 68 (02) : 111 - 122
  • [29] Correlations between microbial diversity, monomeric phenols, and biological parameters during spontaneous fermentation of Cabernet Sauvignon grapes obtained from rain-shelter cultivation
    Huang, Rong
    Yu, Hongfei
    Dong, Chao
    Shen, Lei
    Qin, Yi
    Liu, Yanlin
    Jiang, Jiao
    Song, Yuyang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 171
  • [30] Early warning indicators and microbial community dynamics during unstable stages of continuous hydrogen production from food wastes by thermophilic dark fermentation
    Jia, Xuan
    Wang, Yong
    Ren, Lianhai
    Li, Mingxiao
    Tang, Renshi
    Jiang, Yonghai
    Hou, Jiaqi
    INTERNATIONAL JOURNAL OF HYDROGEN ENERGY, 2019, 44 (57) : 30000 - 30013