The microbial composition and quantity are essential for the quality of the fermented milk. This study detected the species composition and relative quantification of different lactic acid bacteria in three commercial fermented milk using metagenomic sequencing, binning and average nucleotide identity (ANI) analysis methods. The results showed that, the three bins obtained from product A and product C were identified as Streptococcus thermophilus, Lactobacillus delbrueckii and Bifidobacterium animalis, respectively by ANI analysis, and the identification results were consistent with the product claims of fermented milk. The relative abundances of the three species in product A were 96.85%, 0.12% and 3.02%, respectively. The relative abundances of the three species in product C were 99.55%, 0.18% and 0.14%, respectively. The three bins obtained for product B were identified as Streptococcus thermophilus, Lacticaseibacillus casei and Lactococcus lactis, and the identification results were partly consistent with the product claims of fermented milk. The relative abundances of the three species were 99.43%, 0.27% and 0.21%, respectively. This study provided a scientific basis for the quality control and regulation of fermented milk products with complex bacteria.
CHENG Kun
,
ZHAO Ting
,
LIU Rui
,
ZHOU Liguang
,
FENG Huifen
,
YU Xuejian
,
LI Hong
,
YAO Su
. Identification and quantification of lactic acid bacteria species in compound fermented milk based on metagenomic sequencing and binning technique[J]. Food and Fermentation Industries, 2022
, 48(13)
: 42
-47
.
DOI: 10.13995/j.cnki.11-1802/ts.029580
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