Evolution of Microbial Community Structure in Different Fermentation Periods in Kefir
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Abstract:
To investigate the changes in microbial flora structure in Kefir during different fermentation periods. In this work, high-throughput sequencing technology was used to sequence the Kefir samples obtained in different fermentation time in the laboratory, and the dynamic evolution of microbial community structure during the whole fermentation process was analyzed. The results showed that a total of 12 door bacteria and 4 door fungi were identified during the Kefir fermentation process., and it was confirmed that the Firmicutes accounted for the abundance of the largest bacteria. A total of 117 genera of bacteria participate in the fermentation process, in which Lactobacillus increased firstly, and then decreased, and increased during the final phase of process. Streptococcus increased first and then decreased during the fermentation process. Bacillus gradually decreased throughout the fermentation process. Some unclassified fungi needed to be further investigated. In this wok, the yeast was not found. The abundance of fungi in the fungus is Ascomycota. It was found that there were mainly Alternaria, Mortierella, Cladosporium, Aspergillus.etc. However, the proportion of fungi in the fermentation process gradually decreased.
