Microbial diversity of handmade cheese in Yili, Xinjiang

At present, most of the researches on the microbial diversity of cheese mainly focus on the diversity of lactic acid bacteria and bacteria, and the researches on the composition of yeast and fungi community are relatively smaller. In this study, the high-throughput sequencing technology of Illumina miseq was used to explore the community structure of yeast and fungi in 14 pieces of traditional handmade cheese in Ili, Xinjiang, in order to provide a theoretical basis for the search for new yeast or mold assisted fermentation agents.