16S rRNA metagenomic analysis reveals significant changes of microbial compositions during fermentation from ewe milk to doogh with antimicrobial activity

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2021-06-13 DOI:10.1080/08905436.2021.1939045

N. Davati, Shohreh Hesami

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引用次数: 3

Abstract

ABSTRACT The consumption of locally produced organic foods has become a popular trend in those seeking better health through diet. Despite their proposed health benefits, there are concerns regarding the safety of these foods, as they may contain pathogens due to poor hygienic conditions during production. This study aimed to explore the microbial inhibitory effects of ewe milk, yogurt, and doogh prepared by nomads from Ghasr-e-Shirin region in Iran, and to identify the bacterial community of these products using next-generation sequencing of 16S rRNA gene. The antimicrobial activity of cell-free supernatants (CFSs) of samples were evaluated against 3 fungi and 5 bacteria by agar disc diffusion and broth microdilution assays. The findings of this research showed that there is great diversity of bacteria in milk collected by nomads. The most dominant bacteria were Enterobacteriaceae (49.16%) in milk. However, non-lactic acid bacteria were overtaken by Lactobacillus delbrueckii (99.9%) in doogh and yogurt. The CFSs of yogurt and doogh showed growth inhibitory activity against the microorganisms used in this study.

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16S rRNA宏基因组分析揭示了从羊奶到具有抗菌活性的dough发酵过程中微生物组成的显著变化

摘要：食用当地生产的有机食品已成为那些通过饮食寻求更好健康的人的一种流行趋势。尽管这些食品对健康有益，但由于生产过程中卫生条件差，它们可能含有病原体，因此人们对这些食品的安全性表示担忧。本研究旨在探索伊朗Ghasr-e-Shirin地区游牧民族制备的羊奶、酸奶和doogh的微生物抑制作用，并使用16S rRNA基因的下一代测序来鉴定这些产品的细菌群落。采用琼脂平板扩散法和肉汤微量稀释法测定了样品的无细胞上清液对3种真菌和5种细菌的抗菌活性。这项研究的结果表明，游牧民族采集的牛奶中细菌种类繁多。牛奶中的优势菌为肠杆菌科（49.16%）。然而，doogh和酸奶中的非乳酸菌被德氏乳杆菌（99.9%）所取代。酸奶和dough的CFS对本研究中使用的微生物显示出生长抑制活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.