Metagenome analysis of bacterial diversity in Tibetan kefir grains

Gao, Jie; Gu, Fangyi; He, Jié; Xiao, Jianzhong; Chen, Qihe; Ruan, Hui; He, Guoqing

doi:10.1007/s00217-013-1912-2

Cited by 49 publications

(36 citation statements)

References 39 publications

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“…Unlike other traditional Chinese fermented foods, for example, Tibetan kefir grains (Gao and others ) and sourdough (Zhang and others ), lactic acid bacteria is not the predominant genera in traditional Chinese yellow rice wine. Weissella sp.…”

Section: Diversity Estimationmentioning

confidence: 84%

“…Thus, although progress made using 16S RNA gene analysis and culture‐based methods has been significant, current understanding of rice wine microbiology is rare and has limitations regarding community dynamics and function during fermentation (Ercolini and others ; Lee and others ; Nam and others ). Nowadays, the development of next‐generation DNA sequencing technologies, such as 454 sequencing and Illumina Hiseq sequencing, has led to the large scale of metagenomic sequencing for environmental habitats, such as the coastal ocean (Mou and others ), activated sludge (Sanapareddy and others ), human distal gut (Qin and others ) and traditional fermented foods, for example, sourdough (Zhang and others ), Tibetan kefir grains (Gao and others ), fermented shrimp (Park and others ), and Kimchi (Jung and others ).…”

Section: Resultsmentioning

confidence: 99%

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Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

Fang

Dong

Chen

et al. 2015

Journal of Food Science

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Rice wine is a traditional Chinese fermented alcohol drink. Spontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more comprehensive bacterial description was shown with the use of bacteria diversity analysis, which enabled us to have a better understanding. Rarefaction, rank abundance, alpha Diversity, beta diversity and principal coordinates analysis simplified their complex bacteria components and provide us theoretical foundation for further investigation. It has been found bacteria diversity is more abundant at mid-term and later stage of brewing process. Bacteria community analysis reveals there is a potential safety hazard existing in the fermentation, since most of the sequence reads are assigned to Enterobacter (7900 at most) and Pantoea (7336 at most), followed by Staphylococcus (2796 at most) and Pseudomonas (1681 at most). Lactic acid bacteria are rare throughout the fermentation process which is not in accordance with other reports. This work may offer us an opportunity to investigate micro ecological fermentation system in food industry.

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Section: Diversity Estimationmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

Fang

Dong

Chen

et al. 2015

Journal of Food Science

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“…kefiri as the major bacterial populations in all kefir grains. Using cultureindependent metagenomic methods, Gao et al (2013) identified Shewanella, Acinetobacter, Pelomonas, Dysgonomonas, Weissella and Pseudomonas for the first time in Tibetan kefir grains. Dobson et al (2011) detected Pseudomonas sp.…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

124

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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“…HTS also showed the prevalence of Lactobacillus and Clostridium in both 30-and 300-year-old pit muds of Chinese Luzhouflavor liquors . On the other hand, Gao et al, 2013 Wickerhamomyces, Kluyveromyces, and Pichia were the main fungal genera and there was no obvious discrimination within the fungal community in pit muds of different ages. Besides the Luzhou-flavor liquors, the variability of bacteria and fungi present during the fermentation process of Fen liquor was also investigated by HTS.…”

Section: Chinese Liquorsmentioning

confidence: 99%

“…Understanding the microbial diversity and dynamics of these starters is important for the standardization of Chinese traditional fermented milk products. Gao et al (2013) investigated the bacterial diversity in four Tibetan kefir grains from different areas in China using Illumina sequencing. Eleven genera were found: Lactococcus, Lactobacillus, Acetobacter, Shewanella, Leuconostoc, Pseudomonas, Streptococcus, Acinetobacter, Pelomonas, Dysgonomonas, and Weissella.…”

Section: Fermented Dairy Productsmentioning

confidence: 99%

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Liu

Sadiq

et al. 2017

J. Zhejiang Univ. Sci. B

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Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culturedependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.

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Metagenome analysis of bacterial diversity in Tibetan kefir grains

Cited by 49 publications

References 39 publications

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

A review: chemical, microbiological and nutritional characteristics of kefir

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

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