vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2021-4-126-130vguit-2919Research ArticleПищевая биотехнологияFood biotechnologyАнализ бактериального состава кисломолочной продукции с помощью высокопроизводительного секвенированияAnalysis of the bacterial composition of fermented milk products using high-throughput sequencinghttps://orcid.org/0000-0001-9018-0613СыромятниковМ. 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, associate professor, laboratory of metagenomics and food biotechnology, Revolution Av., 19 Voronezh, 394036, Russia

mihan.vrn@mail.ruВоронежский государственный университет инженерных технологийРоссияVoronezh State University of Engineering TechnologiesRussian Federation202124052025834126130Copyright © Сыромятников М.Ю., 20222022Сыромятников М.Ю.Syromyatnikov M.Y.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/2919

Контаминация микроорганизмами продуктов питания приводит к изменению их текстуры, вкуса и аромата, существенно сокращает срок хранения. Развитие высокопроизводительных методов анализа ДНК позволило усовершенствовать скрининг микроорганизмов, позволяя одновременно проводить анализ сразу всех таксонов бактерий. Ранее было продемонстрировано, что высокопроизводительное секвенирование способно выявить потенциально опасные микроорганизмы в различных субстратах. Был проведен анализ бактериального состава кисломолочных продуктов и сыров с помощью высокопроизводительного секвенирования. В йогуртах наиболее обильно представлены бактерии из родов Streptococcus и Lactococcus. Были обнаружены роды бактерий, которые не должны содержаться в йогуртах в норме: Enterococcus sp., Bacillus sp. и Staphylococcus sp. Кроме того, были обнаружены условно-патогенные бактерии родов Enterobacter и Escherichia. В плавленом сыре было наиболее разнообразное микробное сообщество. Также были обнаружены роды бактерий, которые в норме не должны содержаться в плавленом сыре: Bacillus sp., Staphylococcus sp. и Enterococcus sp. Также были обнаружены условно-патогенные бактерии родов Proteus (7,31%), Klebsiella (3,94%), Escherichia (2,56%). В творогах наиболее обильными были бактерии из родов Lactococcus, Lactobacillus и Streptococcus. Были обнаружены роды бактерий, которые в норме не должны содержаться в творогах: Acetobacter sp., Acinetobacter sp. и Lysinibacillus sp. Несмотря на то, что в исследованных продуктах в наибольших относительных количествах были выявлены молочнокислые бактерии, полученные данные свидетельствуют о том, что, необходим более строгий подход к контролю качества кисломолочной продукции. Почти во всех продуктах, которые подвергались анализу, присутствовали условно-патогенные бактерии.

Contamination by microorganisms of food products leads to a change in their texture, taste and aroma, significantly reduces the shelf life. The development of high-throughput DNA analysis methods has made it possible to improve the screening of microorganisms, allowing simultaneous analysis of all bacterial taxa at once. It has previously been demonstrated that high-throughput sequencing is able to identify potentially dangerous microorganisms in various substrates. The bacterial composition of fermented dairy products and cheeses was analyzed using high-throughput sequencing. In yoghurts, bacteria from the genera Streptococcus and Lactococcus are most abundantly represented. Genera of bacteria were found that should not be contained in yoghurts normally: Enterococcus sp., Bacillus sp. and Staphylococcus sp. In addition, opportunistic bacteria of the genera Enterobacter and Escherichia were found. The processed cheese had the most diverse microbial community. Genera of bacteria that normally should not be contained in processed cheese were also found: Bacillus sp., Staphylococcus sp. and Enterococcus sp. Opportunistic bacteria of the genera Proteus (7.31%), Klebsiella (3.94%) and Escherichia (2.56%) were also found. Bacteria from the genera Lactococcus, Lactobacillus and Streptococcus were the most abundant in cottage cheese. Genera of bacteria were found that normally should not be contained in cottage cheese: Acetobacter sp., Acinetobacter sp. and Lysinibacillus sp. Despite the fact that lactic acid bacteria were detected in the studied products in the largest relative abundance, the data obtained indicate that a stricter approach to quality control of fermented milk products is needed. Opportunistic bacteria were present in almost all the products that were analyzed.

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