Comparison of commercial and traditional kefir microbiota using metagenomic analysis

被引：26

作者：

Bicer, Yusuf ^{[1
]}

Telli, Arife Ezgi ^{[1
]}

Sonmez, Gonca ^{[2
]}

Turkal, Gamze ^{[1
]}

Telli, Nihat ^{[3
]}

Ucar, Gurkan ^{[1
]}

机构：

[1] Selcuk Univ, Fac Vet Med, Dept Food Hyg & Technol, Konya, Turkey

[2] Selcuk Univ, Fac Vet Med, Dept Genet, Konya, Turkey

[3] Konya Tech Univ, Vocat Sch Tech Sci, Dept Food Proc, Konya, Turkey

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 03期

关键词：

Commercial kefir; Traditional kefir; Microbiota; Metagenomic analysis; 16S rRNA; GRAINS; COMMUNITY; DIVERSITY;

D O I：

10.1111/1471-0307.12789

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.

引用

页码：528 / 534

页数：7

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