俄罗斯卡尔梅克共和国传统奶酪中细菌多样性研究

Evaluation of Bacterial Diversity in Traditional Cheeses of Russia Republic of Kalmykia

俄罗斯传统奶酪生产历史悠久、工艺独特,其中蕴含着丰富的微生物。本研究采用454焦磷酸测序技术对俄罗斯卡尔梅克共和国的6份传统奶酪进行分析。结果表明,6份样品共鉴定出7个细菌门、50个细菌属。优势菌门为硬壁菌门(Firmicutes)和变形菌门(Proteobacteria),优势菌属以乳球菌属(Lactococcus)和链球菌属(Streptococcus)为主,但R5号样品的优势菌属为柠檬酸杆菌属(Citrobacter)和不动杆菌属(Acinetobacter)。个别样品中检测到了含量较低的有害微生物如漫游球菌属(Vagococcus)和克雷伯氏菌属(Klebsiella)等。通过主坐标分析发现,采自同一地区的R1-R4号样品在菌群结构上较为接近,因此初步判断地理区域因素可能是影响传统奶酪中细菌构成的重要因素。

The traditional cheeses of Russia has a long history and unique craftsmanship.In this study,454 pyrosequencing technology was applied to analyze the bacterial diversity in 6 traditional cheese samples from Russia Republic of Kalmykia.The results showed that a total of 50 genera,belonging to 7 phyla,were identified in 6 samples.Lactococcus and Streptococcus were the dominant genera in the samples,while the Citrobacter and Acinetobacter were the dominant genera in R5 samples.Content of harmful microbe such as Vagococcus and Klebsiella were low in individual samples.The results of PCoA showed that the similar bacterial composition of R1,R2,R3,and R4 samples from similar region,while the research also made it known that the bacterial flora in cheese samples may be stratified by geographic region.