Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia

Bao, Wuyundalai; He, Yuxing; Yu, Jinghe; Yang, Xiaofeng; Liu, Mingchao; Ji, Rimutu

doi:10.1016/j.lwt.2022.114001

Cited by 7 publications

(3 citation statements)

References 51 publications

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“…Proteobacteria, Firmicutes, Actinobacteria and Bacteroidota were the four most dominant phyla, representing more than 90% of the total bacterial taxa (Figure 1C). The major phyla in previous studies of Bactrian camel milk, raw cow milk and goat milk were Proteobacteria and Firmicutes, which is consistent with this paper [15,22,23]. At the level of genus, the dominant genus was Acinetobacter, with relative abundances up to 29%, 32% and 26% in the C1, C2 and C3 samples, respectively.…”

Section: The Bacterial Community Structure Of Camel Milksupporting

confidence: 89%

“…However, it appears that there is a lack of a complete familiarization with the antibiotic resistome in raw camel milk. In addition, several studies have documented raw camel milk microbiota, but they have mostly focused on Bactrian camels in Inner Mongolia [6,15]. Nevertheless, thorough surveys, utilizing high-throughput sequencing to examine the microbiota and resistome content of raw camel milk in Xinjiang, remain limited.…”

Section: Introductionmentioning

confidence: 99%

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The Antibiotic Resistome and Its Association with Bacterial Communities in Raw Camel Milk from Altay Xinjiang

Qin,

Huang,

Yang

et al. 2023

Foods

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Raw camel milk is generally contaminated with varied microbiota, including antibiotic–resistant bacteria (ARB), that can act as a potential pathway for the spread of antibiotic resistance genes (ARGs). In this study, high–throughput quantitative PCR and 16S rRNA gene–based Illumine sequencing data were used to establish a comprehensive understanding of the antibiotic resistome and its relationship with the bacterial community in Bactrian camel milk from Xinjiang. A total of 136 ARGs and up to 1.33 × 108 total ARG copies per gram were identified, which predominantly encode resistance to β–lactamas and multidrugs. The ARGs’ profiles were mainly explained by interactions between the bacteria community and physicochemical indicators (77.9%). Network analysis suggested that most ARGs exhibited co–occurrence with Corynebacterium, Leuconostoc and MGEs. Overall, raw camel milk serves as a reservoir for ARGs, which may aggravate the spread of ARGs through vertical and horizontal gene transfer in the food chain.

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Section: The Bacterial Community Structure Of Camel Milksupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

The Antibiotic Resistome and Its Association with Bacterial Communities in Raw Camel Milk from Altay Xinjiang

Qin,

Huang,

Yang

et al. 2023

Foods

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“…Milk quality is influenced by several factors, such as the genetic traits of the animal, the type of animal feed, and the level of hygiene during production, which affects the presence of bacteria [108]. As mentioned before, CM contains antibacterial characteristics that can help to keep it fresh and increase its shelf life.…”

Section: The Shelf Life Of Came Milkmentioning

confidence: 99%

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

Hamed,

Mbye,

Ayyash

et al. 2024

Foods

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The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.

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FoodMicroDB: A microbiome database for composition and time‐series research in food

Li,

Lyu,

Yang

et al. 2024

iMetaOmics

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Microorganisms are crucial for food fermentation, preservation, and safety, directly impacting human health. The number of studies on the food microbiome has surged recently, along with a substantial increase in data. However, there is a notable lack of databases specialized for this field. To address this gap, we developed Food Microbiome Database (FoodMicroDB), a platform aimed at enhancing the reusability and accessibility of food microbiome data through comprehensive data management and data visualization tools. FoodMicroDB aggregates 6358 amplicon data from 108 meta‐taxonomic projects covering 62 foods, and harbors 4710 taxa of bacteria, archaea, and fungi. The collected data were consistently analyzed and curated, then visualized using versatile utilities, including unique tools for visualizing microbial composition and time‐series microbiome data. It also includes advanced modules for microbial abundance analysis, cross‐host abundance comparison, and cross‐food analysis. FoodMicroDB will be a valuable resource platform for the food microbiome research field. The database is freely accessible at: https://www.bic.ac.cn/FoodMicro/.

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Diversity analysis and gene function prediction of bacteria and fungi of Bactrian camel milk and naturally fermented camel milk from Alxa in Inner Mongolia

Cited by 7 publications

References 51 publications

The Antibiotic Resistome and Its Association with Bacterial Communities in Raw Camel Milk from Altay Xinjiang

The Antibiotic Resistome and Its Association with Bacterial Communities in Raw Camel Milk from Altay Xinjiang

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

FoodMicroDB: A microbiome database for composition and time‐series research in food

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