In order to investigate the bacterial diversity and microbial safety of Qula (traditional fermented dairy products) in different producing areas of Tibet, high-throughput sequencing technology was used to analyze the bacteria diversity and community structure systematically in Qula samples collected from 7 regions including Lhasa(LS), Shigatse(RKZ), Sannan(SN), Changdu(CD), Nyingchi (LZ), Nagqu (NQ), Ali(AL) in Tibet .The results showed that the Qula samples had a high degree of bacterial diversity, and there were certain commonalities and differences in the samples of different regions. Firmicutes and Proteobacteria were the dominant phylum in different samples at the phylum level, and the relative abundance were (12.82±5.63)% -(96.54±1.39)% and (3.46±1.39)%-(75.09±9.37)%, respectively. The type of phylum was up to 24 phyla in Lhasa (LS) sample and 2 in Ali (AL) sample, which was the least. At the genus level, the dominant bacterial genera in LS were Ralstonia, Pseudomonas and Ochrobactrum, and the relative abundance were (17.25±7.05)%, (16.05±3.22)% and (9.52±3.19)%, respectively. While the dominant bacterial genera in the other six regions were Lactococcus and Lactobacillus at the genus level, and the relative abundance were (85.13±2.99)% -(25.82±1.42)% and (4.15±1.38)%-(57.21±3.11)%, respectively. LS samples had a maximum of 409 genera and AL had the least of 15 genera at the genus level. The cluster analysis showed that the diversity and community structure of bacteria in different Qula samples had a certain correlation with the geographical location. The samples in the same sampling area had a certain clustering trend. At the same time, it was found that LZ, RKZ and CD could be clustered into one category, while the other four regions were discrete and independent.
LIU Zhendong
,
BI Na
,
LI Zhe
,
LI Liang
,
LUO Zhang
,
XUE Bei
,
WANG Wenhan
. Comparative analysis of the bacteria community structure of Qula in different producing areas in Tibet[J]. Food and Fermentation Industries, 2020
, 46(6)
: 60
-66
.
DOI: 10.13995/j.cnki.11-1802/ts.022500
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