Sequence Analysis of Changes in Microbial Composition in Different Milk Products During Fermentation and Storage
Jazyk angličtina Země Spojené státy americké Médium print-electronic
Typ dokumentu časopisecké články
Grantová podpora
LO1218
MEYS of the Czech Republic under the NPU I program
PubMed
29063967
DOI
10.1007/s00284-017-1366-z
PII: 10.1007/s00284-017-1366-z
Knihovny.cz E-zdroje
- Klíčová slova
- Fermented milk products, Lactic acid bacteria, Sequencing method, Storage,
- MeSH
- Bacteria klasifikace genetika MeSH
- DNA bakterií chemie genetika MeSH
- fermentace MeSH
- fylogeneze MeSH
- kozy MeSH
- kysané mléčné výrobky mikrobiologie MeSH
- mléko MeSH
- ribozomální DNA chemie genetika MeSH
- RNA ribozomální 16S genetika MeSH
- sekvenční analýza DNA MeSH
- skladování potravin MeSH
- skot MeSH
- společenstvo * MeSH
- zvířata MeSH
- Check Tag
- skot MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- DNA bakterií MeSH
- ribozomální DNA MeSH
- RNA ribozomální 16S MeSH
The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow's, goat's, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts.
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