vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2021-3-129-134vguit-2849Research ArticleПищевая биотехнологияFood biotechnologyОценка бактериального состава сметаны с помощью высокопроизводительного секвенированияEvaluation of the bacterial composition of sour cream using high-throughput sequencinghttps://orcid.org/0000-0003-0918-3547НестероваЕ. Ю.NesterovaE. Y.

м.н.с., лаборатория метагеномики и пищевых биотехнологий, пр-т Революции, 19, г. Воронеж, 394036, Россия

junior researcher, laboratory of metagenomics and food biotechnology, Revolution Av., 19 Voronezh, 394036, Russia

katya.nesterova.1997@mail.ruhttps://orcid.org/0000-0001-9028-0613СыромятниковМ. Ю.SyromyatnikovM. Y.

к.б.н., в.н.с., доцент, лаборатория метагеномики и пищевых биотехнологий, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Biol.), senior researcher, professor, laboratory of metagenomics and food biotechnology, Revolution Av., 19 Voronezh, 394036, Russia

mihan.vrn@mail.ruhttps://orcid.org/0000-0003-1294-8686ПоповВ. Н.PopovV. N.

д.б.н., профессор, лаборатория метагеномики и пищевых биотехнологий, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Biol.), professor, laboratory of metagenomics and food biotechnology, Revolution Av., 19 Voronezh, 394036, Russia

pvn@vsuet.ruВоронежский государственный университет инженерных технологийРоссияVoronezh State University of Engineering TechnologiesRussian Federation202101112021833129134Copyright © Нестерова Е.Ю., Сыромятников М.Ю., Попов В.Н., 20212021Нестерова Е.Ю., Сыромятников М.Ю., Попов В.Н.Nesterova E.Y., Syromyatnikov M.Y., Popov V.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2849

Молочнокислые бактерии активно применяются в качестве заквасок для различных продуктов питания, и, в том числе, при производстве молочной продукции. От качества закваски зачастую зависит качество конечного продукта. Сметана является традиционным продуктом для многих стран. Её изготовление основывается на ферментации сливок при добавлении определенных видов заквасочных культур, относящихся к таким родам, как Streptococcus, Lactobacillus, Lactococcus, Pediococcus и Enterococcus. С помощью метода высокопроизводительного секвенирования были исследованы бактериальные составы образцов сметаны различных производителей доступные на российском рынке. Секвенирование проводилось на секвенаторе Illumina MiSeq. Учитывались бактериальные таксоны, чьё процентное соотношение превышало 1% относительно всех идентифицированных микроорганизмов в образце. В результате анализа полученных данных было установлено, что доминирующими бактериями во всех образцах 20%-ой сметаны оказались представители родов Streptococcus и Lactococcus. Образцы №3 и №10 содержали Lacticaseibacillus. Их процентное содержание в данных образцах не превышало 2%. В образце сметаны №1 были выявлены представители рода Enterococcus (3% от общего числа бактерий, обнаруженных в образце). Видовой анализ микробного сообщества исследованных образцов с помощью системы Nucleotide BLAST позволил определить, что в качестве заквасочных культур производителями использовались Lactococcus lactis, Streptococcus thermophilus, Lacticaseibacillus rhamnosus (сметана под номерами 3 и 10) и Enterococcus faecium.(сметана №1) Данные бактерии традиционно используются при производстве кисломолочной продукции за счёт способности формировать специфические вкусы, ароматы и текстуры в процессе ферментации.

Lactic acid bacteria are actively used as starter cultures for various food products, including dairy products. The quality of the final product often depends on the quality of the starter culture. Sour cream is a traditional product in many countries. Its production is based on the fermentation of cream with the addition of certain types of starter cultures belonging to the genera Streptococcus, Lactobacillus, Lactococcus, Pediococcus and Enterococcus. Using the method of high-throughput sequencing, the bacterial compositions of sour cream samples from various manufacturers available on the Russian market were investigated. Sequencing was performed on an Illumina MiSeq platform. Bacterial taxa were taken into account, whose percentage exceeded 1% relative to all identified microorganisms in the sample. As a result of the analysis, it was found that the dominant bacteria in all samples of 20% sour cream were representatives of the genera Streptococcus and Lactococcus. Samples No. 3 and No. 10 contained Lacticaseibacillus. Their percentage in these samples did not exceed 2%. In sour cream sample No. 1, representatives of the genus Enterococcus were identified (3% of the total number of bacteria found in the sample). Species analysis of the microbial community of the studied samples using the Nucleotide BLAST system made it possible to determine that Lactococcus lactis, Streptococcus thermophilus, Lacticaseibacillus rhamnosus (sour cream numbers 3 and 10) and Enterococcus faecium are probably used as starter cultures. These bacteria are traditionally used in the production of fermented dairy products due to the ability to form specific tastes, aromas and textures during fermentation.

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The authors declare that there are no conflicts of interest present.