Microbial diversity analysis of jiaoke from Xilingol, Inner Mongolia

• Published in: Journal of dairy science Vol. 103; no. 7; pp. 5893 - 5905
• Main Authors: Fan, Hui, Huo, Rui, Zhao, Jingna, Zhou, Tingting, Zha, Musu, Kwok, Lai-Yu, Zhang, Heping, Chen, Yongfu
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.07.2020
• Subjects: jiaoke; lactic acid bacteria; Mongolian; small-molecule real-time sequencing; traditional fermented food; jiaoke; Mongolian; traditional fermented food; lactic acid bacteria; small-molecule real-time sequencing
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2019-17583

Jiaoke is a traditional Mongolian fermented dairy product that is nutritious and has a unique taste. It is made from the fat separated from fermented milk. In this study, we collected 24 jiaoke samples from the Xilingol region of Inner Mongolia. The microbiota composition of the collected samples was analyzed using 16S rRNA small-molecule real-time sequencing, and the lactic acid bacteria (LAB) population was enumerated and isolated by laboratory culture techniques. We used an electronic tongue device to assess the taste quality of the products. One hundred fifty LAB isolates (5 genera and 14 species) were recovered and identified by 16S rRNA sequencing across all samples. Lactococcus lactis and Lactobacillus plantarum accounted for 51.33% and 10.67% of the total isolates, respectively. The small-molecule real-time sequencing of full-length 16S rRNAs revealed an overall bacterial microbiota composition of 10 phyla, 121 genera, and 186 species, largely represented by sequences of Lactococcus (68.46%) and Lactococcus lactis (52.92%) at the genus and species levels, respectively. The electronic tongue analysis revealed that the sweetness, bitterness, sourness, and saltiness of jiaoke varied greatly between samples. The presence of Lactococcus lactis correlated positively with bitter aftertaste; the presence of Lactococcus piscium correlated positively with umami and negatively with astringent and bitter aftertastes; and the presence of Lactobacillus helveticus correlated positively with sourness and negatively with other taste qualities. These results suggest that the microbiota composition and product taste are closely related. The novel LAB strains collected in this work represent valuable natural microbial resources.