Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

Authors: Li, Jing and Zheng, Yi and Xu, Haiyan and Xi, Xiaoxia and Hou, Qiangchuan and Feng, Shuzhen and Wuri, Laga and Bian, Yanfei and Yu, Zhongjie and Kwok, Lai-Yu and Sun, Zhihong and Sun, Tiansong

In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy.

Journal: BMC microbiology
DOI: 10.1186/s12866-016-0911-4
Year: 2017

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