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Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content

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Abstract

Cheese is one of the traditional fermented dairy products in Xinjiang, China. Due to its geographical location and regional feature this type of cheese harbors certain regional characteristics. To investigate these, here Illumina MiSeq high-throughput sequencing technology was used to target the v4-v5 interval to analyze the composition of fungal flora in Xinjiang traditional cheese. Our results showed the fungal flora of this cheese is mainly composed of Pichia (65.20%), Kazachstania (9.05%), Galactomyces (7.21%), Zygosaccharomyces (6.56%), Torulaspora (3.13%), Dipodascus (2.11%) and Ogataea (1.64%) belonging to the Ascomycota. PcoA (Principal Co-ordinates Analysis) and an UPGMA (unweighted pair-group method with arithmetic means) based on the OTUs (Optical Transform Unit) horizontal-weighted UniFrac distances, revealed some differences in fungal community structure among 17 cheese samples. At the OTU level, nine dominant OTUs were found in all the samples, for which Pichia was the most important fungal group. Building on this, the moisture content (23.20–59.22%), water distribution, and salt content (1.13–4.84%) in cheese were also determined. We found that six of the seven dominant fungal genera had specific correlations with the above physical and chemical variables, with only Ogataea uncorrelated with any variables. The results provide a theoretical basis for the development and use of cheese microbial resources in Xinjiang, China.

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Acknowledgements

We would like to thank the Northwest Hubei Research Institute of Traditional Fermented Food for their technical support. This research was supported by the Natural Science Foundation of China [grant number 32060548]; the Key Scientific and Technological Research Projects in the Key Areas of the Xinjiang Production and Construction Corps [grant numbers 2018AB010, 2018AB015]; and the Open Project Program of Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education [grant number XPRU202007].

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Authors and Affiliations

  1. School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, 832000, Xinjiang, People’s Republic of China

    Kaili Zhang, Yan Zhang, Shan Li, Yuhui Li & Baokun Li

  2. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hu Bei Universit-Y of Arts and Science, Xiangyang, 441053, People’s Republic of China

    Zhuang Guo

  3. Hubei Aolilong Food Co., Ltd, Yichang, 443000, People’s Republic of China

    Shigao Xiao

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  1. Kaili Zhang
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  2. Yan Zhang
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  3. Shan Li
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Correspondence to Baokun Li.

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Zhang, K., Zhang, Y., Li, S. et al. Fungal Diversity in Xinjiang Traditional Cheese and its Correlation With Moisture Content. Indian J Microbiol 62, 47–53 (2022). https://doi.org/10.1007/s12088-021-00967-x

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