A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan

Yeğin Z., Mamatova Z., Uçak S., Aydın A., Özalp V. C.

CHEMISTRY AND BIODIVERSITY, vol.21, no.3, pp.250-255, 2024 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 21 Issue: 3
  • Publication Date: 2024
  • Doi Number: 10.1002/cbdv.202301374
  • Journal Name: CHEMISTRY AND BIODIVERSITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.250-255
  • Istanbul University-Cerrahpasa Affiliated: Yes

Abstract

Kurut is a traditional dry dairy product mostly consumed in Central Asia. In this study, the distribution of the dominant bacteria present in kurut samples (n=84) originated from seven (Chuy, Issyk-Kul, Talas, Naryn, Jalal-Abad, Osh, and Batken) regions in Kyrgyzstan were analyzed with Illumina iSeq100 platform. The dominant phylum detected was Firmicutes followed by Proteobacteria, Actinobacteria, Cyanobacteria/Chloroplast, and Tenericutes. The most abundant family detected was Lactobacillaceae followed by Streptococcaceae, Enterococcaceae, Chloroplast, and Leuconostocaceae. At the genus level, Lactobacillus was the predominant one in samples and Streptococcus, Enterococcus, Lactococcus, and Streptophyta followed this. Further comprehensive characterization analyses in kurut samples may have potential applications both in industrial starter culture developments and also future therapeutic approaches based on potential strains with probiotic properties.