【摘 要】
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Tibetan kefir grains (TKGs),a kind of natural starter for fermented milk in Tibet,China,host various microorganisms of lactobacillus,yeasts and occasionally acetic acid bacteria in a polysaccharide/pr
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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Tibetan kefir grains (TKGs),a kind of natural starter for fermented milk in Tibet,China,host various microorganisms of lactobacillus,yeasts and occasionally acetic acid bacteria in a polysaccharide/protein matrix.In the present study,culture-independent,high-throughput sequencing analysis of the bacterial populations of 4 distinct TKGs that cultured under different conditions as well as at different time points,the structure between bacteria communities were compared.Our results indicate that TKGs are relatively stable that culture conditions do not change the bacteria community in kefir grains while the Yeast,to some extent,changed.These findings pave the way for further study of the specific symbiotic associations between S.cerevisiae and Lactobacillus bacteria in TKGs.
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