AI Article Synopsis
- Kurut, a traditional dry dairy product in Central Asia, was analyzed for dominant bacteria in 84 samples from seven regions of Kyrgyzstan using advanced sequencing technology.
- The study found that the main bacteria belong to the Firmicutes phylum, with Lactobacillaceae as the most abundant family and Lactobacillus as the predominant genus.
- The findings suggest that further analysis of kurut could lead to industrial applications for starter cultures and potential therapeutic uses based on specific probiotic strains.
Article 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.
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Article Synopsis
- Kurut, a traditional dry dairy product in Central Asia, was analyzed for dominant bacteria in 84 samples from seven regions of Kyrgyzstan using advanced sequencing technology.
- The study found that the main bacteria belong to the Firmicutes phylum, with Lactobacillaceae as the most abundant family and Lactobacillus as the predominant genus.
- The findings suggest that further analysis of kurut could lead to industrial applications for starter cultures and potential therapeutic uses based on specific probiotic strains.
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