Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amp...

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Autores principales: Shangpliang, H. Nakibapher Jones, Rai, Ranjita, Keisam, Santosh, Jeyaram, Kumaraswamy, Tamang, Jyoti Prakash
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5784140/
https://www.ncbi.nlm.nih.gov/pubmed/29367606
http://dx.doi.org/10.1038/s41598-018-19524-6
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author Shangpliang, H. Nakibapher Jones
Rai, Ranjita
Keisam, Santosh
Jeyaram, Kumaraswamy
Tamang, Jyoti Prakash
author_facet Shangpliang, H. Nakibapher Jones
Rai, Ranjita
Keisam, Santosh
Jeyaram, Kumaraswamy
Tamang, Jyoti Prakash
author_sort Shangpliang, H. Nakibapher Jones
collection PubMed
description Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amplicon sequencing. Metagenomic investigation showed that Firmicutes (Streptococcaceae, Lactobacillaceae) and Proteobacteria (Acetobacteraceae) were the two predominant members of the bacterial communities in these products. Lactococcus lactis and Lactobacillus helveticus were the predominant lactic acid bacteria while Acetobacter spp. and Gluconobacter spp. were the predominant acetic acid bacteria present in these products.
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spelling pubmed-57841402018-02-07 Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing Shangpliang, H. Nakibapher Jones Rai, Ranjita Keisam, Santosh Jeyaram, Kumaraswamy Tamang, Jyoti Prakash Sci Rep Article Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amplicon sequencing. Metagenomic investigation showed that Firmicutes (Streptococcaceae, Lactobacillaceae) and Proteobacteria (Acetobacteraceae) were the two predominant members of the bacterial communities in these products. Lactococcus lactis and Lactobacillus helveticus were the predominant lactic acid bacteria while Acetobacter spp. and Gluconobacter spp. were the predominant acetic acid bacteria present in these products. Nature Publishing Group UK 2018-01-24 /pmc/articles/PMC5784140/ /pubmed/29367606 http://dx.doi.org/10.1038/s41598-018-19524-6 Text en © The Author(s) 2018 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Shangpliang, H. Nakibapher Jones
Rai, Ranjita
Keisam, Santosh
Jeyaram, Kumaraswamy
Tamang, Jyoti Prakash
Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
title Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
title_full Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
title_fullStr Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
title_full_unstemmed Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
title_short Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
title_sort bacterial community in naturally fermented milk products of arunachal pradesh and sikkim of india analysed by high-throughput amplicon sequencing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5784140/
https://www.ncbi.nlm.nih.gov/pubmed/29367606
http://dx.doi.org/10.1038/s41598-018-19524-6
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