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Table 1 Sample information

From: Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

Sample

Sampling location

Country

Milk source

Starter

Sequenced 16S rRNA region

Sequencing technology

Cheese production process

Accession number

K1- K4

Alma-Ata Province

Kazakhstan

Cow milk

Natural whey culture

Full length

SMRT technology, Pacific Biosciences

The fresh raw cow milk is pasteurized. The natural whey is added to the pasteurized milk and allows coagulating. Then the whey is drained through heating and extrusion. The curds (without ripening) are shaped into different forms by different molds [7].

BioProject ID: PRJNA347428

K5-K6

Jambyl Province

B1- B22

Herve

Belgium

Cow milk

Not given

V1-V3 regions

GS Junior platform, 454 Life Sciences

Milk is supplemented with rennet. After coagulation, milk curds are cut in to small pieces like the size of a hazelnut, before being poured into square-shaped molds. The molds are turned over every few hours for 2 days. During the ripening period, cheese is washed 2 or 3 times per week with salt water or pure salts to enhance smear formation [16].

BioProject ID PRJNA238292 [16]

R1-R6

Yashkul

Russian Republic of Kalmykia

Cow milk

Natural whey culture

V1-V3 regions

FLX454 Titanium System, 454 Life Sciences

Fresh raw cow milk is supplemented with natural whey cultures as starters. After curding, the whey is drained through heating and extrusion. The curds without ripening are shaped by different mold

MG-RAST ID No. 4682839.3 - 4682844.3

I1-I6

Campania region

Italy

Buffalo milk

Natural whey culture

V1-V3 regions

GS Junior platform, 454 Life Sciences

Raw milk is heated at 37 °C. Then, natural whey cultures are added. After a curd-ripening phase (4.0–4.5 h at 35–37 °C), the curd is drained. The drained curd is stretched in hot water (90–95 °C) before being hand-molded to get the typical round shape [66].

Sequence Read Archive project SRP014821 [14]