Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia.

ABSTRACT: Traditional sour cream and butter are widely popular fermented dairy products in Russia for their flavor and nutrition, and contain rich microbial biodiversity, particularly in terms of lactic acid bacteria (LAB). However, few studies have described the microbial communities and metabolic character of traditional sour cream and butter. The objective of this study was to determine the bacterial microbiota and metabolic character of eight samples collected from herdsmen in Buryatia, Russia. Using single-molecule real-time (SMRT) sequencing techniques, we identified a total of 294 species and/or subspecies in 169 bacterial genera, belonging to 14 phyla. The dominant phylum was Firmicutes (81.47%) and the dominant genus was Lactococcus (59.28%). There were differences between the bacter

SUBMITTER: Yu J 

PROVIDER: S-EPMC6232932 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature