Abstract
BackgroundTraditional fermented dairy products are major components of the typical Mongolian diet since ancient times. However, almost all the previous studies on the microbial composition of traditional Mongolian fermented dairy products analyzed food samples from the Chinese Mongolian region and Mongolia but not the Russian Mongolian region. In this study, the bacterial and fungal community diversity of nineteen naturally fermented cow’s milk (NFCM) samples from local Mongolian families residing in Kalmykia and Chita of Russia was investigated with pyrosequencing.ResultsFirmicutes and Ascomycota were the predominant phyla respectively for bacteria and fungi. The abundance of the bacterial phylum Acidobacteria was considerably different between the samples from the two regions. At genus level, Lactobacillus and Pichia were the predominating bacterial and fungal genera, respectively, while six bacterial genera significantly differed between the Kalmykia (enrichment of Aeromonas, Bacillus, Clostridium, Streptococcus, Vogesella) and Chita (enrichment of Lactococcus) samples. The results of principal coordinate analysis (PCoA) based on the bacterial or fungal composition of the Kalmykia and Chita samples revealed a different microbiota structure between the samples collected in these two locations. The redundancy analysis (RDA) identified 60 bacterial and 21 fungal OTUs as the key variables responsible for such microbiota structural difference.ConclusionsOur results suggest that structural differences existed in the microbiota of NFCM between Kalmykia and Chita. The difference in geographic environment may be an important factor influencing the microbial diversity of NFCM made by the Mongolians in Russia.Electronic supplementary materialThe online version of this article (doi:10.1186/s12866-015-0385-9) contains supplementary material, which is available to authorized users.
Highlights
Traditional fermented dairy products are major components of the typical Mongolian diet since ancient times
Bacterial and fungal sequence abundance and diversity A total of 268,549 of bacterial V1-V3 16S rRNA raw sequence reads were generated from the nineteen naturally fermented cow’s milk (NFCM) samples, with an average of 26,845 sequences read for each sample
Based on homologous sequence alignment method and clustering with information extracted from the Ribosomal Database Project (RDP) and BLAST databases, the lowest level of taxonomy of the identified operational taxonomic units (OTUs) was determined. 1.9% of bacterial and 39% of fungal sequences could not be assigned to the genus level
Summary
Traditional fermented dairy products are major components of the typical Mongolian diet since ancient times. Many traditional fermented dairy products, such as airag and tarag [1], are regarded as nutraceutics and have been the major components in a typical diet for the Mongol ethnic residing in Mongolia, Kazakhstan, Kyrgyzstan, and some Central Asian regions of Russia since ancient times. These traditional fermented foods remain popular until now. NFCM are traditionally made by adding old fermented milk containing the natural starter cultures, these products are free from commercial starter cultures and own unique and stable microbial communities. Apart from their role as the NFCM-associated microbial community as a whole, some specific strains isolated from NFCM may have
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