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在冷藏期间对巴氏消毒牛奶细菌群体的变化进行调查

Xinyi Lan¹, Shuyan Wu², Qijing Du^3,4

¹College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Foods (Basel, Switzerland)

|February 10, 2024

概括

消毒牛奶的质量随着储存而下降,显示细菌数量增加和社区转移. 像Streptococcus这样的关键品种占主导地位,强调需要加强乳制品的质量控制.

科学领域:

食品微生物学食品微生物学
乳制品科学乳制品科学
微生物生态学微生物生态学

背景情况:

消毒牛奶的质量对公众健康至关重要,通常通过微生物分析来评估.
储存条件显著影响细菌生长抑制和牛奶的整体保质期.
了解巴氏杀菌牛奶中的微生物动态对于有效的质量控制至关重要.

研究的目的:

为了研究长期冷藏储存期间在巴氏消毒牛奶中总细菌计数 (TBC) 和细菌群体组成的变化.
确定主导细菌种群,并评估储存时间对微生物多样性的影响.
为改善质量控制和降低巴氏消毒牛奶中的微生物风险提供见解.

主要方法:

牛奶在80°C的温度下进行15秒的巴氏消毒,然后在4°C的温度下保存长达16天.
基于培养的方法来确定总细菌计数 (TBCs).
16S rRNA基因测序和高通量测序用于细菌识别和社区分析,包括主要成分分析 (PCA) 和香农指数计算.

主要成果:

在整个16天的储存期间,总细菌计数 (TBC) 显著增加,从第13天开始观察到加速增长.
主要成分分析证实,储存时间显著改变了巴氏消毒牛奶中的细菌群落.
用香农指数测量的细菌多样性显示,与储存时间有负相关性. 鉴定出的主要属是Streptococcus和Acinetobacter,其中Streptococcus dysgalactiae和Streptococcus uberis是主要的物种.

结论:

在4摄氏度长时间储存巴氏杀菌牛奶会导致细菌种群的显著增加和微生物社区结构的变化.
链球菌种的占主导地位,可能源于与乳腺炎相关的生牛奶污染,构成微生物风险.
调查结果强调需要强有力的质量控制措施和策略,以减轻在巴氏消毒乳制品中的微生物繁殖.

关键词:

细菌杆菌是一种链球菌是一种链球菌.储存冷藏室的冷藏室是一个冷藏室.微生物是微生物.消毒过的牛奶是消毒过的牛奶.

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