Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China

Gao, Mingkun; Hou, Hongman; Teng, Xiying; Zhu, Yongqiang; Hao, Hongshun; Zhang, G.L.

doi:10.4238/gmr16019451

Cited by 38 publications

(31 citation statements)

References 21 publications

(22 reference statements)

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“…Rushan cheese and Mongolian cheese are produced following the similar procedures involving curdling a mixture of raw milk using the acid solution, in the absence of rennet and starter cultures ( Gao et al, 2017 ). Most of microorganisms were unintentionally introduced into these naturally fermented cheese samples from the environment (e.g., air, cooking utensils hand) during the manufacture ( Ceugniez et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

et al. 2018

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Rushan cheese, an essential part of the Bai culture, has been produced and consumed for centuries by the Bai people living mostly in Yunnan province of China, however, studies on the naturally occurring microbial communities of Rushan cheese are lacking. In this study, we applied high throughput sequencing technique to analyze the microbial compositions of Rushan cheese samples from three different geographical origins (i.e., Weishan, Eryuan, and Jianchuan). The microbiota in Weishan, Eryuan and Jianchuan Rushan cheese samples were distinct in terms of taxonomic composition and abundance. Linear discriminant analysis (LDA) of effect size (LEfSe) analysis found the characteristic taxonomic species in Weishan Rushan cheese samples were Lactobacillus pentosus, Lactobacillus crustorum, Lactobacillus brevis, Leuconostoc mesenteroides, and Pediococcus pentosaceus; the representing taxonomic species in Eryuan Rushan cheese samples were Lactobacillus kefiranofaciens, Lactococcus lactis, Acetobacter pasteurianus and Moraxella osloensis; by comparison, Acinetobacter was enriched in Jianchuan Rushan cheese samples. Characterization of the microbial diversity in Rushan cheese samples from different geographical origins will contribute to the understanding of microorganisms responsible for the Rushan cheese fermentation, and enable us to develop bioresources derived from Rushan cheese in the future.

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Section: Discussionmentioning

confidence: 99%

Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

et al. 2018

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“…Ascomycota (91.64 ± 8.22%) dominated all koumiss samples from Inner Mongolia. In previous studies, the predominant phylum was identified as Ascomycota in traditional dairy products (Sun et al, 2014;Gao et al, 2017) and beverages containing alcohol (Jung et al, 2012;Li et al, 2013).…”

Section: Fungal Community Profile Of Koumissmentioning

confidence: 97%

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

Guo¹,

Ya²,

Guo³

et al. 2019

Journal of Dairy Science

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Koumiss is notable for its nutritional functions, and microorganisms in koumiss determine its versatility. In this study, the bacterial and fungal community structures in traditional koumiss from Inner Mongolia, China, were investigated. Our results demonstrated that 6 bacterial phyla represented by 126 genera and 49 species and 3 fungal phyla represented by 59 genera and 57 species were detected in 11 samples of artisanal koumiss. Among them, Lactobacillus was the predominant genus of bacterium, and Kluyveromyces and Saccharomyces dominated at the fungal genus level. In addition, there were no differences in the bacterial and fungal richness and diversity of koumiss from 3 neighboring administrative divisions in Inner Mongolia, and the bacterial and fungal community structures (the varieties and relative abundance of bacterial and fungal genera and species) were clearly distinct in individual samples. This study provides a comprehensive understanding of the bacterial and fungal population profiles and the predominant genus and species, which would be beneficial for screening, isolation, and culture of potential probiotics to simulate traditional fermentation of koumiss for industrial and standardized production in the future.

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“…These studies are summarized in Table 2. It is well known that the specific bacterial composition of milk has a direct impact on the development of texture and flavor of the finished dairy product [47]. Several lactic acid bacteria present in raw milk have been proven to be technologically relevant in dairy products.…”

Section: Microbiota Of Camel Milkmentioning

confidence: 99%

Composition and Properties of Camel Milk

Rahmeh¹,

Alomirah²,

Akbar³

et al. 2019

Milk Production, Processing and Marketing

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Camel is considered as one of the most important and ecologically harmless domesticated animals in the dry region of Asia and Africa. Camels have considerable economic importance not only as a draught animal, but also for their milk and its by-products. They can produce a significant amount of milk from poor feed as compared to any other dairy species. This characteristic, in addition to the growing recognition of the economic value, and health benefits of camel milk make it a center of attention for people, particularly in arid-and semi-arid areas. Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. These bacterial populations are mainly grouped into pathogenic, spoilage, and technologically relevant bacteria. This chapter reviews the existing knowledge on the composition, nutritional value, health-promoting properties, and economic value of camel milk and its by-products. Furthermore, the relevant studies describing the microbiota of camel milk are included.

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Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China

Cited by 38 publications

References 21 publications

Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

Composition and Properties of Camel Milk

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