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Koumiss is considered as a complete dairy product high in nutrients and with medicinal properties.The bacterial communities involved in production of koumiss play a crucial role in the fermentation cycle.To reveal bacterial biodiversity in koumiss and the dynamics of succession in bacterial populations during fermentation,22 samples were collected from five sampling sites and the full length of thel6S rRNA genes sequenced using Single Molecule Real Time (SMRT) sequencing technology.One hundred and forty-eight species were identified from 82 bacterial genera and eight phyla.These results suggested that the structural difference in the bacterial community could be attributed to geographical location.The most significant difference in bacterial composition occurred in samples from group D compared with other groups.The sampling location of group D was distant from the city and maintained the primitive local nomadic life.Looking at the dynamics of succession in bacterial communities showed that Lactobacillus helveticus increased in abundance from 0-9h and reached its peak at 9 h and then decreased.In contrast,Enterococcus faecalis,Enterococcus durans and Enterococcus casseliflavus increased gradually throughout the fermentation process,and reached a maximum after 24h.