Cited by 66Probiotics and Fermented FoodsFermentation and Sensory AnalysisGenomics and Phylogenetic Studies

A Perspective Study of Koumiss Microbiome by Metagenomics Analysis Based on Single-Cell Amplification Technique

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Yao, Guoqiang, Yu, Jie, Hou, Qiangchuan, Hui, Wenyan, Liu, Wenjun, Kwok, Lai-Yu, Menghe, Bilige, Sun, Tiansong +2 more·2017·Frontiers in Microbiology

Abstract

Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In the present study, we applied the single-cell amplification technique in the metagenomics analysis of koumiss. This approach aimed at detecting the low-abundant bacteria in the koumiss. Briefly, each sample was first serially diluted until reaching the level of approximately 100 cells. Then, three diluted bacterial suspensions were randomly picked for further study. By analyzing 30 diluted koumiss suspensions, a total of 24 bacterial species were identified. In addition to the previously reported koumiss-associated species, such as Lactobacillus (L.) helveticus, Lactococcus lactis, L. buchneri, L. kefiranofaciens and Acetobacter pasteurianus, we successfully detected three low-abundant taxa in the samples, namely L. otakiensis, Streptococcus macedonicus, and Ruminococcus torques. The functional koumiss metagenomes carried putative genes that relate to lactose metabolism and synthesis of typical flavor compounds. Our study would encourage the use of modern metagenomics to discover novel species of bacteria that could be useful in food industries.

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  • Metagenomic studies have been mainly conducted on single food types and on limited sample sizes, hindering inter-study integrative analyses currently available only for other environments such as the human gut.

    “Nevertheless, metagenomic studies have been mainly conducted on single food types 18-24 and on limited sample sizes, 25,26 hindering inter-study integrative analyses currently available only for other environments such as the human gut. 27-31”

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Authors
Yao, G., Yu, J., Hou, Q., Hui, W., Liu, W., Kwok, L.-Y., Menghe, B., Sun, T., Zhang, H., & Zhang, W.
Affiliations
Inner Mongolia Agricultural University (CN)
Corresponding author
Zhang, Wenyi
Venue
Frontiers in Microbiology
Published
2017-02-07
Volume
8
Pages
165-165
ISSN
1664-302X (ISSN-L)
OpenAlex
W2586424091
Cited by
66
References
43
Citations by year
2026: 7 · 2025: 5 · 2024: 5 · 2023: 7 · 2022: 9 · 2021: 10 · 2020: 8 · 2019: 6 · 2018: 7 · 2017: 2
FWCI
7.08
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • Frontiers in Microbiology (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
Funders
National Natural Science Foundation of China (31571815)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
Keywords
koumiss, metagenomics, Lactobacillus helveticus, Lactococcus lactis, Lactobacillus buchneri, Lactobacillus kefiranofaciens, Acetobacter pasteurianus, Streptococcus macedonicus, Ruminococcus torques, lactose metabolism, novel bacterial species

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