Abstract
The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow’s, goat’s, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts.
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Acknowledgements
This work was supported by Project LO1218 of MEYS of the Czech Republic under the NPU I program. Neysan Donnelly is thanked for the grammatical correction of the manuscript.
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Zalewska, B., Kaevska, M. & Slana, I. Sequence Analysis of Changes in Microbial Composition in Different Milk Products During Fermentation and Storage. Curr Microbiol 75, 202–205 (2018). https://doi.org/10.1007/s00284-017-1366-z
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DOI: https://doi.org/10.1007/s00284-017-1366-z