Journal of Food Science and Biotechnology
Abstract
[Objective ] This study explored the bacterial diversity in milk and traditional fermented dairy products in Balin Right Banner,aiming to lay a foundation for the development and utilization of bacterial resources in the milk and traditional fermented dairy products in this region.[Method ] A total of 32 samples of cow milk,milk tofu,and sour fermentation supernatant of milk tofu were collected from Balin Right Banner,and their bacterial diversity was analyzed by 16S rRNA high-throughput sequencing.[Result ] The diversity and abundance of bacterial communities varied among the milk and traditional fermented dairy products in Balin Right Banner.The dominant bacterial phyla were Firmicutes and Proteobacteria in cow milk,milk tofu,and sour fermentation supernatant of milk tofu,while their relative abundance varied among different samples (P<0.001).The dominant bacterial genus in cow milk was Lactococcus (91.53%),and those in the sour fermentation supernatant of milk tofu were Lactobacillus (72.68%) and Acetobacter (25.54%).The dominant bacterial genera in milk tofu were Lactococcus (33.88%),Lactobacillus (15.41%),Acetobacter (11.89%),Streptococcus (8.99%),Pediococcus (6.50%),Enterobacter (5.65%),Gluconobacter (3.88%),Weissella (2.98%),Enterococcus (2.30%),and Escherichia-Shigella (2.22%).Bacterial genera were richer in milk tofu than in the sour fermentation supernatant of milk tofu and cow milk.The prediction of bacterial gene functions revealed that metabolism was the gene function with the highest relative abundance of bacteria in milk and traditionally fermented dairy products at the pathway level 1,and global and overview maps had the highest relative abundance at the pathway level 2.[Conclusion ] The bacterial communities were significantly different among milk and traditional fermented dairy products in Balin Right Banner,and the bacterial richness was the highest in milk tofu.The dominant phyla of the three kinds of sample were the same,while the dominant genera were different.The acidic environment was an important factor affecting bacterial diversity.Although the bacterial communities are different,the bacterial gene functions are similar.
Publication Date
11-15-2025
First Page
39
Last Page
47
DOI
10.12441/spyswjs.20240920002
Recommended Citation
LIU, Lijuan; BAI, Gaowa; YU, Jinghe; WANG, Fang; ZHANG, Youyi; ZHU, Li; and WUYUN, Dalai
(2025)
"Bacterial Diversity in Milk and Traditionally Fermented Dairy Products in Balin Right Banner,"
Journal of Food Science and Biotechnology: Vol. 44:
Iss.
11, Article 5.
DOI: 10.12441/spyswjs.20240920002
Available at:
https://spsw.spyswjs.cnjournals.com/journal/vol44/iss11/5
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