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Research on bacterial community characteristics of traditional fermented yak milk in the Tibetan Plateau based on high-throughput sequencing.
| Content Provider | Europe PMC |
|---|---|
| Author | Wu, Shifang Yang, Xiaoli Gao, Haina Shi, Chengrui Wang, Longlin Lu, Deyuan Li, Yiheng Zhang, Jinliang Zhang, Weibing Wen, Pengcheng |
| Editor | Sistla, Srinivas |
| Copyright Year | 2023 |
| Abstract | BackgroundThe Tibetan Plateau has an abundance of yak milk resources. The complex microbiota found in traditional fermented yak milk produced and sold by local Tibetans endows the yak milk with unique quality characteristics such as tissue morphology, flavor, and function. However, the diversity of bacterial flora in traditional fermented yak milk have not been elucidated.MethodsIn this study, 15 samples of fermented yak milk were collected for 16S rRNA high-throughput sequencing to analyze the bacterial community composition and function.ResultsAfter filtering for quality, 792,642 high-quality sequences were obtained, and 13 kinds of different phyla and 82 kinds of different genera were identified, of which the phylum Firmicutes (98.94%) was the dominant phylum, Lactobacillus (64.73%) and Streptococcus (28.48%) were identified as the dominant genus, in addition, the bacterial community richness and diversity were higher in Manang Village, followed by Bola Village. Bacterial community richness and diversity in Huage Village were relatively low. Based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) functional classification, the microorganisms in traditional fermented yak milk have rich metabolic functions (77.60%). These findings suggest that a large number of bacteria in traditional fermented yak milk contain abundant metabolic genes and can carry out a variety of growth and metabolic activities. This study established a theoretical foundation for further exploring the microbial flora of traditional fermented yak milk in Gannan. |
| Journal | Peerj |
| Volume Number | 11 |
| PubMed Central reference number | PMC9884033 |
| PubMed reference number | 36718443 |
| e-ISSN | 21678359 |
| DOI | 10.7717/peerj.14733 |
| Language | English |
| Publisher | PeerJ Inc. |
| Publisher Date | 2023-01-25 |
| Publisher Place | San Diego, USA |
| Access Restriction | Open |
| Rights License | This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ) and either DOI or URL of the article must be cited. © 2023 Wu et al. |
| Subject Keyword | Plateau Tibetan area Traditional fermented yak milk High-throughput sequencing Bacterial diversity |
| Content Type | Text |
| Resource Type | Article |
| Subject | Neuroscience Medicine Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology |
