Shifts in diversity and function of bacterial community during manufacture of rushan

Rushan is a traditional dairy product consumed by the Bai people in Yunnan Province of China, and its production still follows procedure backslopping. However, how microbial composition raw materials processing shape microorganisms rushan have not been systemically reported. In this study, high-throughput sequencing technique was applied to analyze compositions milk, fresh rushan, curd whey, acid dry at phylum, family, genus, Lactobacillus species levels. The results indicated that Lactobacillus, Lactococcus, Streptococcus were dominant genera whereas kefiranofaciens helveticus 2 abundant level. network analysis milk mainly contributed diversity whey made great contribution shaping relative abundance microbes dramatically increased acid-producing genera, such as Acetobacter. variation led an increase pathways related energy supply, production, fatty accumulation, cysteine, methionine, lysine accumulation. volatile profile rich esters acids, high might be associated with reduction amino metabolism, degradation unpleasant flavored xylene, accumulation decanoic, dodecanoic, tetradecanoic acids products. medium long-chain result from FabF, FabZ, FabI, particularly amylolyticus Lacticaseibacillus paracasei.