Study On The Microbial Diversity Of Traditional Fermented Dairy Products By454Pyrosequencing

Traditional fermented dairy product contains plentiful Microorganism, such as lactic acid bacteria and yeast etc. Study the microbial community structure、microbial diversity and microbial functional diversity of fermented dairy products by comprehensive, objective, in-depth, it was conducive to achieve product standardization and industrial production. But traditional research methods have limitations on its diversity. In this paper, we have used454pyrosequencing to study the microbial diversity of the traditional fermented dairy products in Mongolia and Eastern Inner Mongolia,454pyrosequencing not only highlight the high-throughput、sequencing multiple samples in parallel at one time、and to a comprehensive analysis of microbial diversity, also confirmed the traditional fermented dairy products in Mongolia and Eastern Inner Mongolia rich in microbial resources. Conclusions were as follows:(1) Detecting a total of20different genera belonging to4phyla of bacterium and14different genera belonging to4phyla of fungi in fermented yak milk two regions.(2) Bacterium and fungi were composed by4phyla in Mongolia and Eastern Inner Mongolia fermented yak milk samples, respectively. Firmicutes was dominant phyla in bacterium, Ascomycota was dominant phyla in fungi.(3) Lactobacillus was dominant genera of Mongolian and eastern Inner Mongolian fermented yak milk samples; in genera fungi, Saccharomyces and Galactomyces were the dominant genera of Mongolian and eastern Inner Mongolian fermented yak milk samples, respectively.(4) Using Shannon and Simpson index to analyze the microbial diversity of samples, found that Mongolian samples fungi diversity was higher than eastern Inner Mongolian samples fungi diversity, while bacterial diversity was lower than eastern Inner Mongolian samples bacteria diversity in fermented yak milk samples.(5) Using Chaol index evaluate the abundance of microbes in the samples, the results showed that fungi content in Mongolian samples was higher than sample of Inner Mongolia, while bacteria content is lower than samples of Inner Mongolian. yak milk’s Fungi content were higher than bacteria content in both palace.(6) The difference between bacterial community structure in Mongolian samples and eastern Inner Mongolian samples was not significant. However, significant difference was found in fungi community structure between those two areas.