Microbial Composition of Raw Milk based kefir.. Raw milk J1

Raw bovine milk was fermented by a defined or an in-house backslopped undefined symbiotic consortium of bacteria and yeast (SCOBY). A genomic spike-in which included bacteria and yeast was added to the samples in order to determine the ratio bacteria and yeast during fermentation. Additionally pasteurized milk kefir was sequenced in order to characterize the effect of raw milk on the microbial community of kefir. Additionally several store bought kefir were analysed.

生牛乳经两类共生群落发酵：其一为确定型细菌与酵母菌共生群落（Symbiotic Culture of Bacteria and Yeast，SCOBY），其二为经实验室自制回传培养的未明确界定的细菌与酵母菌共生群落（SCOBY）。为测定发酵过程中细菌与酵母菌的占比，向样本中添加了包含细菌与酵母菌的基因组spike-in内参。此外，对巴氏杀菌开菲尔乳进行测序，以阐明生牛乳对开菲尔微生物群落的影响。此外，还对多款市售开菲尔样品进行了分析。