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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/s10643-010-0382-4

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1438-2385

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Metagenome analysis of bacterial diversity in Tibe

Authors: Jie Gao Fengying Gu Jie He Jianzhong Xiao Qihe Chen Hui Ruan Guoqing He
Publish Date: 2013/01/23
Volume: 236, Issue: 3, Pages: 549-556
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Abstract

Bacterial diversity of Tibetan kefir grains from different areas in China was investigated by cultureindependent metagenomic methods and comprehensive taxonomic profiling was done Eleven genera and their proportions were found in all the 4 samples and they were Lactococcus 4093–7202  Lactobacillus 1050–4789  Acetobacter 450–1415  Shewanella 173–758  Leuconostoc 064–084  Pseudomonas 007–063  Streptococcus 002–022  Acinetobacter 005–012  Pelomonas 0–001  Dysgonomonas 0–001  and Weissella 0–001  Shewanella Acinetobacter Pelomonas Dysgonomonas Weissella and Pseudomonas were the first time found in Tibetan kefir grains αDiversity analysis showed that they varied in bacterial richness and diversity while βdiversity showed that the variation of genera composition among sampling sites was small Principal component analysis showed that Lactobacillus Lactococcus and Acetobacter were the main genera which caused the diversity This study provided theoretical basis for further investigation and application of Tibetan kefir grains

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