ArticleFoods (Basel, Switzerland)2021
The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Exploring the Multifaceted GenusJournal of microbiology and biotechnology · 2025Review
- The Main Features and Microbiota Diversity of Fermented Camel Milk.Foods (Basel, Switzerland) · 2024Review
- Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential.Foods (Basel, Switzerland) · 2024Article
- Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia.Microorganisms · 2023Article
- Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites.Microorganisms · 2023Article
- Two cases of bloodstream infections associated with opportunistic bacterial species (Enterococcus hirae and Enterobacter xiangfangensis) in companion animals.BMC veterinary research · 2023Article
- Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa.Frontiers in microbiology · 2023Article
- Microbial Communities of Artisanal Fermented Milk Products from Russia.Microorganisms · 2022Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples' sequence data that were downloaded from MG-RAST and NCBI and 8 koumiss and 4 shubat were sequenced by the PacBio SMRT sequencing platform. All samples including butter, sour cream, cottage cheese, yogurt, koumiss, shubat, and cheese, were collected from various regions in Russia, Kazakhstan, Mongolia and Inner Mongolia (China). The results revealed that Firmicutes and Proteobacteria were the most dominant phyla (>99%), and 11 species were identified with a relative abundance exceeding 1%. Furthermore,
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