1. Bacterial community diversity of yak milk dreg collected from Nyingchi region of Tibet, China.
- Author
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Chi, Fumin, Tan, Zhankun, Gu, Xuedong, Yang, Lin, and Luo, Zhang
- Subjects
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BACTERIAL communities , *YAK , *BACTERIAL diversity , *MILK , *FERMENTED foods , *AMINO acid metabolism , *FOOD fermentation - Abstract
Yak milk dreg (YMD) is a traditional homemade fermented daily food in Tibet. In this study, we characterized the amino acid profiles and bacterial community diversities of nine different YMD samples collected from Nyingchi region of Tibet. The results showed that Glu and Pro were the major amino acid, Proteobacteria and Firmicutes were the predominant phylum, Lactobacillus was the predominant genus. The taxonomic composition and abundance of bacterial community were distinct with the YMD samples of three regions (B, G, and M) based on the principal component analysis. Metagenomic prediction based on PICRUSt analysis revealed that amino acid metabolism, carbohydrate metabolism, membrane transport were the most abundant KEGG pathway. Moreover, we constructed a related relationship of heatmap to explain correlations among the bacterial community and amino acids. This study descripted the bacterial community diversity of the YMD and enable us to develop traditional daily products resources derived from YMD. • Amino acid profiles and bacterial community diversities of yak milk dreg (YMD) were profiled. • Glu and Pro were the major amino acid. • Lactobacillus was the predominant genus. • The relationships between bacteria genera and amino acid were evaluated. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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