Abstract:In this study, the fungi in milk and traditional fermented dairy products in the area of Bahrain Right Banner, Chifeng City, were used to analyse the fungal diversity by Illumina Miseq technology, and the fungal functions were predicted and analysed by FUNGuild. The results showed that the dominant fungal genera in milk were Clavispora; in urum, Geotirchum, Unclassified_f_Dipodascaceae; and in hurood, Unclassified_f_Metschnikowiaceae, Clavispora and Issatchenkia; and Geotirchum, Dekkera, Apiotrichum, Cutaneotrichosporon, and Unclassified_o_Saccharomycetales for tarag. Compared to milk, the fungal genera associated with pathogenicity in Urum, Hurood, and Tarag are Trichosporon, Candida decreased in relative abundance and the percentage of beneficial fungi increased, which shows that fermentation is effective in reducing pathogenic fungi and enriching beneficial fungi. The relative abundance of Geotrichum, Clavispora, Dekkera, Apiotrichum and Unclassified_o_Saccharomycetales in the composition of the fungal flora at the genus level were significantly different (P < 0.05). In summary, fermentation causes significant changes in fungal community structure and different fermentation processes have different effects on the composition of fungal flora in dairy products. The results of FUNGuild gene function prediction showed that the main nutritional modes of milk were saprotrophic and pathotrophic, including saprotrophic fungi and animal pathogenic fungi; the nutritional modes of both Urum and Hurood were saprotrophic and included unclassified saprotrophic fungi; the main nutritional modes of Tarag were saprotrophic and pathotrophic. Ger had the same main trophic pattern as milk, but included undefined saprophytic bacteria, soil saprophytes, and animal pathogenic bacteria. The results of this study are important for assessing the product quality and fungal structure of milk and traditional fermented dairy products in the Bahraini Right Banner region.
