Microorganisms 2021 Mar 19;9(3). Epub 2021 Mar 19.
Department of Microbiology and Biotechnology, Max Rubner-Institut, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany.
, an important traditional fermented dairy food produced from cow's milk in Nigeria, was studied for microbial diversity and for starter culture development for industrial production. On the basis of a polyphasic approach, including phenotypic and genotypic methods such as 16S rRNA gene sequencing, repetitive element PCR (rep-PCR) fingerprinting metagenomics, and whole genome sequencing, we identified () , , , and () as predominant bacterial species involved with milk fermentation during traditional production in Nigeria, while the predominant yeast species in was identified as . Using metagenomics, and potential pathogens such as enterobacteria were detected at low levels of abundance. Read More