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Assessment of the microbial diversity of Chinese Tianshan tibicos by single molecule, real-time sequencing technology

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Abstract

Chinese Tianshan tibico grains were collected from the rural area of Tianshan in Xinjiang province, China. Typical tibico grains are known to consist of polysaccharide matrix that embeds a variety of bacteria and yeasts. These grains are widely used in some rural regions to produce a beneficial sugary beverage that is slightly acidic and contains low level of alcohol. This work aimed to characterize the microbiota composition of Chinese Tianshan tibicos using the single molecule, real-time sequencing technology, which is advantageous in generating long reads. Our results revealed that the microbiota mainly comprised of the bacterial species of Lactobacillus hilgardii, Lactococcus raffinolactis, Leuconostoc mesenteroides, Zymomonas mobilis, together with a Guehomyces pullulans-dominating fungal community. The data generated in this work helps identify beneficial microbes in Chinese Tianshan tibico grains.

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Acknowledgements

The authors wish to thank those who provided the tibico samples for use in this study and the National Natural Science Foundation of China for financial support of this research (Grant No. 31571815).

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Authors and Affiliations

  1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, P. R. China, Inner Mongolia Agricultural University, Hohhot, 010018, People’s Republic of China

    Chenxia Cao, Qiangchuan Hou, Wenyan Hui, Laiyu Kwok, Heping Zhang & Wenyi Zhang

  2. Key Laboratory of Dairy Products Processing, Ministry of Agriculture, P. R. China, Inner Mongolia Agricultural University, Hohhot, 010018, People’s Republic of China

    Chenxia Cao, Qiangchuan Hou, Wenyan Hui, Laiyu Kwok, Heping Zhang & Wenyi Zhang

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  1. Chenxia Cao
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  2. Qiangchuan Hou
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  3. Wenyan Hui
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  4. Laiyu Kwok
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  5. Heping Zhang
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  6. Wenyi Zhang
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Correspondence to Wenyi Zhang.

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Cao, C., Hou, Q., Hui, W. et al. Assessment of the microbial diversity of Chinese Tianshan tibicos by single molecule, real-time sequencing technology. Food Sci Biotechnol 28, 139–145 (2019). https://doi.org/10.1007/s10068-018-0460-8

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  • DOI: https://doi.org/10.1007/s10068-018-0460-8

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