Proteomics evidence for kefir dairy in Early Bronze Age China

Yang, Yimin; Shevchenko, Anna; Knaust, Andrea; Abuduresule, Idelisi; Li, Wenying; Hu, Xingjun; Wang, Changsui; Shevchenko, Andrej

doi:10.1016/j.jas.2014.02.005

Cited by 147 publications

(107 citation statements)

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“…Artisanal foods are popular with the local area and the processing technology of such traditional food is almost completely preserved. Cheeses, as one of the oldest fermented foods, have a long history from approximately the early Bronze Age [3, 4]. Moreover, the classical Kazakhstan diet comprises a large proportion of local dairy products [5], so the cheese processing technology is traditional.…”

Section: Introductionmentioning

confidence: 99%

Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

Zheng

et al. 2017

BMC Microbiol

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BackgroundIn Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy.ResultsAcross the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference.ConclusionOur results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal cheeses of various geographical origins.Electronic supplementary materialThe online version of this article (doi:10.1186/s12866-016-0911-4) contains supplementary material, which is available to authorized users.

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Section: Introductionmentioning

confidence: 99%

Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

Zheng

et al. 2017

BMC Microbiol

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“…China (Yang et al 2014) and from residues inside strainers and jars in occupational contexts of Neolithic Poland (Salque et al 2013), dated to ca. 5200-4800 B.C.…”

Section: Discussionmentioning

confidence: 99%

Charting a Future Course for Organic Residue Analysis in Archaeology

McGovern¹,

Hall²

2015

J Archaeol Method Theory

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Working hypotheses, which draw upon as many relevant disciplines as possible to derive the maximum information from a very limited database, are key to the highly interdisciplinary field of organic residue analysis in archaeology, a branch of biomolecular archaeology. Archaeology and chemistry are most important for effectively developing and testing such hypotheses, but botany, zoology, geology, etc. also need to be taken into account. Archaeologically, the goal is to obtain as many relevant samples as possible from the best preserved and dated contexts, which have been subjected to the least degradation and disturbance by later natural processes and human handling, including washing and conservation treatment. Chemically, molecular biomarkers of natural products need to be defined and identified by the best and most appropriate techniques, together with bioinformatics searches and assessment of degradation. With ever-improving techniques and new data, previously analyzed samples need to be retested and hypotheses possibly reformulated. Consideration of three case studies illustrates this holistic approach to inductive hypothesis generation and deductive testing: (1) new chemical findings that attest to grape wine in amphoras on board the 14th c. B.C. Uluburun ship, the earliest recorded Mediterranean wreck; (2) recently published research on beeswax/mead in Chalcolithic Israel and Neolithic China and Poland; and (3) recent articles on milk products from 2nd millennium B.C. Central Asia and Neolithic Poland. Potential pitfalls leading to weak hypotheses and mistaken conclusions are described, and a more productive approach is proposed.

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“…(CRAIXAR, 2004(CRAIXAR, , 2007. Proteomic analysis of residues in woven grass baskets and around mummified bodies also indicates that dairy foods were important components of the Xiaohe ancestors' diet (Liang et al, 2012;Yang et al, 2014). In summary, the Xiaohe people depended on cattle in many aspects of their lives.…”

Section: Diverse Utilizations Of Cattle In the Xiaohe Cemeterymentioning

confidence: 99%