Molecular identification and quantification of XXXX bacteria in traditional fermented dairy foods of Russia.

@entity1 @entity11070 @entity10688 @entity5210 @entity880 @entity9206 @entity6983 @entity1336 @entity6043 @entity291
UNASSIGNED: Russian traditional fermented dairy foods have been consumed for thousands of years. However, little research has focused on exploiting @entity880 bacteria (LAB) resources and analyzing the LAB composition of Russian traditional fermented dairy foods. In the present study, we cultured LAB isolated from fermented mare and @entity291 milks, sour cream, and cheese collected from Kalmykiya, Buryats, and Tuva regions of Russia. Seven @entity1336 species and the Bifidobacterium genus were quantified by quantitative PCR. The LAB counts in these samples ranged from 3.18 to 9.77 log cfu/mL (or per gram). In total, 599 LAB strains were obtained from these samples using de @entity1 , Rogosa, and Sharpe agar and M17 agar. The identified LAB belonged to 7 genera and 30 species by 16S rRNA and murE gene sequencing and multiplex PCR assay. The predominant LAB isolates were @entity11070 (176 strains) and @entity1336 (63 strains), which represented 39.9% of all isolates. The quantitative PCR results revealed that counts of 7 lactobacilli species and Bifidobacterium spp. of 30 fermented @entity291 milk samples ranged from 1.19    0.34 ( @entity11070 in Tuva) to 8.09    0.71 ( @entity9206 in Kalmykiya) log cfu/mL of fermented @entity291 milk (mean    standard error). The numbers of Bifidobacterium spp., Lb. plantarum, Lb. helveticus, and Lb. acidophilus revealed no significant difference between the 3 regions; nevertheless, @entity6983 , @entity10688 , @entity5210 , and @entity6043 ssp. bulgaricus exhibited different degrees of variation across 3 regions. The results demonstrate that traditional fermented dairy products from different regions of Russia have complex compositions of LAB species. The diversity of LAB might be related to the type of fermented dairy product, geographical origin, and manufacturing process.
