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.

• 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