Abstract
The aim of this study was to gain a deeper knowledge of the bacterial and fungal community diversity in local home-made yoghurts from Zhaosu and Tekesi counties, Xinjiang, China, where a relatively high proportion of the ethnic minority population resides. The bacterial and fungal community diversity in 22 home-made yoghurt samples was analyzed by pyrosequencing. This approach revealed the presence of six bacterial and two fungal phyla, comprising 69 bacterial and 20 fungal genera respectively, among all samples. Firmicutes and Ascomycota were the dominant phyla and Lactobacillus and Saccharomyces the predominant genera of bacteria and fungi respectively. Based on redundancy analysis, the bacterial diversity in samples from the two counties differed mainly because of eight responsive operational taxonomic units of Lactobacillus. However, no obvious difference existed in the fungal population of samples from the two counties. The results indicated that the microbial community of home-made yoghurts varied with their geographical origin and manufacturing process. The study showed that pyrosequencing could provide a better understanding of microbiological diversity as well as useful information for future studies on the selection of starter cultures for yoghurts.
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