Community Structure of Bacteria in Qula, a Tibetan Fermented Yak Milk Product, from Southern Area of Gansu Province

doi:10.7506/spkx1002-6630-20181130-370

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (22): 103-109.doi: 10.7506/spkx1002-6630-20181130-370

• Bioengineering • Previous Articles Next Articles

Community Structure of Bacteria in Qula, a Tibetan Fermented Yak Milk Product, from Southern Area of Gansu Province

CAO Lei, LIANG Chunyu, CAO Yingying, WEN Kaiyong, WEN Pengcheng, YANG Min, FENG Xiaowei, ZHANG Zhongming, ZHANG Weibing

(1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. College of Meteorological, Lanzhou Resources and Environment Vocational and Technical College, Lanzhou 730021, China; 3. Gansu Food and Drug Administration, Lanzhou 730070, China; 4. College of Science, Gansu Agricultural University, Lanzhou 730070, China)

Online:2019-11-25 Published:2019-12-02

Abstract

Abstract: In this study, we adopted Illumina MiSeq high-throughput sequencing technology to sequence the V3-V4 region of the 16S rRNA gene of bacteria in Qula samples from the southern area of Gansu province, and analyzed the diversity and community structure of bacteria in Qula through α diversity, species composition and β diversity analysis. The results showed that Qula samples from different pastoral households differed in terms of bacterial community composition. Firmicutes and Proteobacteria were the dominant phyla. Lactobacillus, Acetobacter and Lactococcus were the dominant genera. The functional genes of bacteria in the samples showed that the bacterial communities from different sources were different. The results can provide a theoretical basis for the utilization and food safety of Qula.

Key words: Qula, high-throughput sequencing, bacterial diversity

CLC Number:

TS252.56

CAO Lei, LIANG Chunyu, CAO Yingying, WEN Kaiyong, WEN Pengcheng, YANG Min, FENG Xiaowei, ZHANG Zhongming, ZHANG Weibing. Community Structure of Bacteria in Qula, a Tibetan Fermented Yak Milk Product, from Southern Area of Gansu Province[J]. FOOD SCIENCE, 2019, 40(22): 103-109.

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Community Structure of Bacteria in Qula, a Tibetan Fermented Yak Milk Product, from Southern Area of Gansu Province

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