Sequence Analysis of Changes in Microbial Composition in Different Milk Products During Fermentation and Storage
Language English Country United States Media print-electronic
Document type Journal Article
Grant support
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-resources
- Keywords
- Fermented milk products, Lactic acid bacteria, Sequencing method, Storage,
- MeSH
- Bacteria classification genetics MeSH
- DNA, Bacterial chemistry genetics MeSH
- Fermentation MeSH
- Phylogeny MeSH
- Goats MeSH
- Cultured Milk Products microbiology MeSH
- Milk MeSH
- DNA, Ribosomal chemistry genetics MeSH
- RNA, Ribosomal, 16S genetics MeSH
- Sequence Analysis, DNA MeSH
- Food Storage MeSH
- Cattle MeSH
- Biota * MeSH
- Animals MeSH
- Check Tag
- Cattle MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Names of Substances
- DNA, Bacterial MeSH
- DNA, Ribosomal MeSH
- RNA, Ribosomal, 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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