Isolation, identification, and diversity analysis of lactic acid bacteria in highland barley wine brewing by-products and naturally fermented camel milk

  • ZHU Chunxia ,
  • SUN Wancheng ,
  • LUO Yihao
Expand
  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810000, China)

Received date: 2024-03-05

  Revised date: 2024-04-15

  Online published: 2025-04-29

Abstract

Aming to analyze the bacterial community diversity of fermented products with characteristics belonging to the plateau region, lactic acid bacteria were isolated and identified from highland barley wine brewing by-products, including barley lees, yellow water, and naturally fermented camel milk, by traditional isolation and culture technology in this paper.The bacterial diversity was analyzed based on metagenomic 16S rRNA gene second-generation sequencing technology.Results showed that the bacteria in these samples were composed of 38 phyla, 779 genera, and 914 species, among which, Firmicutes (85.82%), Proteobacteria (3.87%), Bacteroidetes (2.5%), Actinobacteria (1.18%) were the dominant phyla in the sample, and Pediococcus (36.12%), Enterococcus (31.98%), Lactococcus (15.49%), and others were the genus with higher abundance.Among them, the bacterial diversity and abundance of highland barley distilling lees were the largest, while those of naturally fermented camel milk in winter were the opposite.This study provides a new reference for the analysis of microbial diversity in highland barley wine brewing by-products, as well as the difference in bacterial community between lees and fermented milk.

Cite this article

ZHU Chunxia , SUN Wancheng , LUO Yihao . Isolation, identification, and diversity analysis of lactic acid bacteria in highland barley wine brewing by-products and naturally fermented camel milk[J]. Food and Fermentation Industries, 2025 , 51(7) : 115 -121 . DOI: 10.13995/j.cnki.11-1802/ts.039102

References

[1] XIA A N, JIANG Y, LI B K, et al.Indigenous Chinese fermented dairy products:Microbial diversity, flavour, and health benefits[J].International Dairy Journal, 2022, 135:105479.
[2] ZHONG Z, HOU Q, KWOK L, et al.Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type[J].Journal of Dairy Science, 2016, 99(10):7832-7841.
[3] IZADI A, KHEDMAT L, MOJTAHEDI S Y.Nutritional and therapeutic perspectives of camel milk and its protein hydrolysates:A review on versatile biofunctional properties[J].Journal of Functional Foods, 2019, 60:103441.
[4] AYYASH M, AL-DHAHERI A S, AL MAHADIN S, et al.In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic:A comparative study with fermented bovine milk[J].Journal of Dairy Science, 2018, 101(2):900-911.
[5] AYYASH M, AL-NUAIMI A K, AL-MAHADIN S, et al.In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic:A comparative study with fermented bovine milk[J].Food Chemistry, 2018, 239:588-597.
[6] KHAKHARIYA R, SAKURE A A, MAURYA R, et al.A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bioactive peptides with molecular interactions:In vitro, in silico and molecular study[J].Food Bioscience, 2023, 52:102373.
[7] 卓娜, 伊丽, 浩斯娜, 等.基于16S rRNA基因序列分析法比较苏尼特双峰驼和阿拉善双峰驼自然发酵酸驼乳的微生物多样性[J].微生物学报, 2019, 59(10):1948-1959.
ZHUO N, YI L, HAO S N, et al.Application of 16S rRNA high-throughput sequencing for comparative study of the microbial diversity of traditional fermented Bactrian camel milk from Alxa Bactrian camel and Sonid Bactrian camel[J].Acta Microbiologica Sinica, 2019, 59(10):1948-1959.
[8] 柳青, 史迪, 刘文俊, 等.摩洛哥自然发酵驼乳中乳酸菌分离鉴定及特性研究[J].食品科学技术学报, 2022, 40(4):85-95;137.
LIU Q, SHI D, LIU W J, et al.Isolation, identification and characterization of lactic acid bacteria in naturally fermented camel milk from Morocco[J].Journal of Food Science and Technology, 2022, 40(4):85-95;137.
[9] SHORI A B.Camel milk and its fermented products as a source of potential probiotic strains and novel food cultures:A mini review[J].PharmaNutrition, 2017, 5(3):84-88.
[10] ANUSHA SIDDIQUI S, MAHMOOD SALMAN S H, ALI REDHA A, et al.Physicochemical and nutritional properties of different non-bovine milk and dairy products:A review[J].International Dairy Journal, 2024, 148:105790.
[11] GAO Z Z, WU Z Y, ZHANG W X.Effect of pit mud on bacterial community and aroma components in yellow water and their changes during the fermentation of Chinese strong-flavor liquor[J].Foods, 2020, 9(3):372.
[12] 罗爱国, 郗鑫瑞, 郑同庆, 等.基于Illumina MiSeq高通量测序分析清香型白酒酒糟微生物群落多样性[J].中国酿造, 2022, 41(1):98-102.
LUO A G, XI X R, ZHENG T Q, et al.Analysis on diversity of the microbial community of light-flavor Baijiu distiller’s grains based on Illumina Mi Seq high-throughput sequencing[J].China Brewing, 2022, 41(1):98-102.
[13] 赵亮亮, 盛伟喜, 时晓, 等.浓香型白酒酿造生境中微生物群落多样性及群落间相互作用[J].中国酿造, 2023, 42(11):15-21.
ZHAO L L, SHENG W X, SHI X, et al.Research progress on microbial community diversity and interaction in strong-flavor Baijiu brewing habitat[J].China Brewing, 2023, 42(11):15-21.
[14] GAO L, XIE F, REN X, et al.Correlation between microbial diversity and flavor metabolism in Huangshui:A by-product of solid-state fermentation Baijiu[J].LWT, 2023, 181:114767.
[15] 黄和强, 车富红, 陈占秀, 等.青稞大曲微生物菌群的多样性及其核心菌群的判定[J].食品与发酵工业, 2021, 47(23):305-310.
HUANG H Q, CHE F H, CHEN Z X, et al.Determination of microbial diversity and core microbiota in highland barley Daqu[J].Food and Fermentation Industries, 2021, 47(23):305-310.
[16] XIANG F S, CAI W C, HOU Q C, et al.Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China[J].LWT, 2023, 177:114599.
[17] PENG C T, SUN Z H, SUN Y R, et al.Characterization and association of bacterial communities and nonvolatile components in spontaneously fermented cow milk at different geographical distances[J].Journal of Dairy Science, 2021, 104(3):2594-2605.
[18] WANG H, HUANG Y G, HUANG Y L.Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing[J].LWT, 2021, 143:111119.
[19] 张哲, 刘小鸣, 陈卫.内蒙古传统发酵驼乳中乳酸菌和酵母菌的分离鉴定及其生物多样性分析[J].中国食品学报, 2018, 18(7):230-238.
ZHANG Z, LIU X M, CHEN W.Isolation and identification of lactic acid bacteria and yeast and biodiversity analysis of traditional fermented camel milk in Inner Mongolia[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(7):230-238.
[20] 熊磊, 赵建新, 范大明, 等.酸驼乳发酵乳酸菌菌株的筛选及其发酵特性研究[J].现代食品科技, 2016, 32(9):84-89;274.
XIONG L, ZHAO J X, FAN D M, et al.Screening and fermentation characteristics of a lactic acid bacterial strain in acid camel milk[J].Modern Food Science and Technology, 2016, 32(9):84-89;274.
[21] 孙羊羊, 尹亚格, 吴雨甍, 等.基于高通量测序技术分析天津高温大曲微生物菌群多样性[J].中国酿造, 2023, 42(5):28-34.
SUN Y Y, YIN Y G, WU Y M, et al.Analysis of microbial community diversity of Tianjin high-temperature Daqu based on high-throughput sequencing technology[J].China Brewing, 2023, 42(5):28-34.
[22] 杨少勇, 贺子豪, 李娜, 等.人工培养窖泥中微生物菌群多样性解析[J].中国酿造, 2023, 42(12):99-103.
YANG S Y, HE Z H, LI N, et al.Microbial flora diversity in artificially cultivated pit mud[J].China Brewing, 2023, 42(12):99-103.
[23] FUGL A, BERHE T, KIRAN A, et al.Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk[J].International Dairy Journal, 2017, 73:19-24.
[24] FAHAD Shah, 徐鸿洋, 智超, 等.阿拉善双峰驼酸驼乳中乳酸菌的分离鉴定及耐酸和耐盐研究[J].食品研究与开发, 2020, 41(18):189-194.
SHAH F, XU H Y, ZHI C, et al.Separation, identification, acid-resistent and halotolerant characterization of lactic acid bacteria from shubat of Alashan bactrian camel[J].Food Research and Development, 2020, 41(18):189-194.
[25] 杨博, 柏吉, 靳亚梅, 等.新疆地区驴乳源优良乳酸菌发酵剂的筛选及菌株益生特性[J].食品科学, 2022, 43(2):224-232.
YANG B, BAI J, JIN Y M, et al.Screening of lactic acid bacteria from donkey milk in Xinjiang for use as starter culture and their probiotic characteristics[J].Food Science, 2022, 43(2):224-232.
[26] BAIG M A, TURNER M S, LIU S Q, et al.Heat, cold, acid, and bile salt induced differential proteomic responses of a novel potential probiotic Lactococcus garvieae C47 isolated from camel milk[J].Food Chemistry, 2022, 397:133774.
[27] 代牡兰, 锡林高娃, 吴金花, 等.内蒙古地区传统发酵乳中乳酸菌的分离与鉴定[J].中国乳品工业, 2023, 51(5):31-35.
DAI M L, XI L, WU J H, et al.Isolation and identification of lactic acid bacteria from traditional fermented milk in Inner Mongolia[J].China Dairy Industry, 2023, 51(5):31-35.
[28] 史迪, 党娜, 武岳, 等.阿尤恩地区自然发酵牛乳中乳酸菌分离鉴定及多样性研究[J].中国乳品工业, 2021, 49(3):4-9;41.
SHI D, DANG N, WU Y, et al.Isolation, identification, and biodiversity analysis of lactic acid bacteria in naturally fermented cow milk from Laayoune, Morocco[J].China Dairy Industry, 2021, 49(3):4-9;41.
Outlines

/