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. 2018 Jan 24;8(1):1532.
doi: 10.1038/s41598-018-19524-6.

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

H Nakibapher Jones Shangpliang  1 , Ranjita Rai  1 , Santosh Keisam  2 , Kumaraswamy Jeyaram  2 , Jyoti Prakash Tamang  3
Affiliations

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

H Nakibapher Jones Shangpliang et al. Sci Rep. .

Abstract

Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amplicon sequencing. Metagenomic investigation showed that Firmicutes (Streptococcaceae, Lactobacillaceae) and Proteobacteria (Acetobacteraceae) were the two predominant members of the bacterial communities in these products. Lactococcus lactis and Lactobacillus helveticus were the predominant lactic acid bacteria while Acetobacter spp. and Gluconobacter spp. were the predominant acetic acid bacteria present in these products.

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Conflict of interest statement

The authors declare that they have no competing interests.

Figures

Figure 1
Figure 1
(a) Chhurpi of Arunachal Pradesh (AP); (b) Chhurpi of Sikkim; (c) Churkam of AP; (d) Dahi of Sikkim; (e) Gheu of Sikkim; (f) Mar of AP.
Figure 2
Figure 2
The overall bacterial composition of NFMs: chhurpi, churkam, gheu/mar and dahi at different taxonomic levels (a) Family, (b) Genus and (c) Species.
Figure 3
Figure 3
PCA plot shows the difference in bacterial community structure among the NFM products of Arunachal Pradesh and Sikkim. Arrow indicates the species direction. Significant difference is shown by ANOSIM analyzed with 10,000 permutations using Bray-Curtis distances.
Figure 4
Figure 4
Difference in the bacterial alpha diversity indices of chhurpi and churkam (a) Chao1 species richness and (b) Shannon Diversity Index.
Figure 5
Figure 5
Boxplot showing the difference in the relative abundance of (a) Clostridiaceae and (b) Pseudomonadaceae between chhurpi and churkam.
See this image and copyright information in PMC

References

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