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Food Science and Biotechnology

, Volume 28, Issue 1, pp 139–145 | Cite as

Assessment of the microbial diversity of Chinese Tianshan tibicos by single molecule, real-time sequencing technology

  • Chenxia Cao
  • Qiangchuan Hou
  • Wenyan Hui
  • Laiyu Kwok
  • Heping Zhang
  • Wenyi ZhangEmail author
Article
  • 84 Downloads

Abstract

Chinese Tianshan tibico grains were collected from the rural area of Tianshan in Xinjiang province, China. Typical tibico grains are known to consist of polysaccharide matrix that embeds a variety of bacteria and yeasts. These grains are widely used in some rural regions to produce a beneficial sugary beverage that is slightly acidic and contains low level of alcohol. This work aimed to characterize the microbiota composition of Chinese Tianshan tibicos using the single molecule, real-time sequencing technology, which is advantageous in generating long reads. Our results revealed that the microbiota mainly comprised of the bacterial species of Lactobacillus hilgardii, Lactococcus raffinolactis, Leuconostoc mesenteroides, Zymomonas mobilis, together with a Guehomyces pullulans-dominating fungal community. The data generated in this work helps identify beneficial microbes in Chinese Tianshan tibico grains.

Keywords

Chinese Tianshan tibicos Microbial diversity Single molecule Real-time sequencing technology Leuconostoc mesenteroides Guehomyces pullulans 

Notes

Acknowledgements

The authors wish to thank those who provided the tibico samples for use in this study and the National Natural Science Foundation of China for financial support of this research (Grant No. 31571815).

Compliance with ethics standards

Conflict of interest

The authors declare no conflict of interest.

Human and animal rights

This paper does not contain any studies with human or animal subject.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Chenxia Cao
    • 1
    • 2
  • Qiangchuan Hou
    • 1
    • 2
  • Wenyan Hui
    • 1
    • 2
  • Laiyu Kwok
    • 1
    • 2
  • Heping Zhang
    • 1
    • 2
  • Wenyi Zhang
    • 1
    • 2
    Email author
  1. 1.Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, P. R. ChinaInner Mongolia Agricultural UniversityHohhotPeople’s Republic of China
  2. 2.Key Laboratory of Dairy Products Processing, Ministry of Agriculture, P. R. ChinaInner Mongolia Agricultural UniversityHohhotPeople’s Republic of China

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