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在乳制品加工和储存期间,微生物群转移和差异化代谢物之间的动态相互作用

Yinan Zhang¹, Peng Yu², Fei Tao³

¹Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China.

Molecules (Basel, Switzerland)

|June 27, 2024

概括

这项研究使用了元基因组学和代谢学来分析乳制品,识别了关键的微生物,如Microbacterium和Pseudomonas,这些微生物会影响储存期间的牛奶质量. 了解这些相互作用可以改善乳制品的加工和保质期.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
代谢学代谢学代谢学
转基因组学是指转基因组学.

背景情况:

由于复杂的微生物群和残留成分,传统方法难以确定影响乳制品质量的因素.
耐热酶和微生物活动显著影响牛奶的保质期和质量.
了解微生物和代谢变化对于有效的乳制品加工和储存至关重要.

研究的目的:

通过先进的多学科方法,研究影响乳制品质量的复杂因素.
识别特定的微生物和代谢物,影响存储期间原始,巴氏化和超热处理 (UHT) 牛奶的质量演变.
阐明微生物生长和耐热酶在乳制品腐烂中的作用.

主要方法:

使用元基因组下一代测序 (mNGS) 对原始,消毒和UHT牛奶样本进行集体分析.
高通量液体染色学质谱学 (LC-MS) 和气体染色学质谱学 (GC-MS) 用于代谢物分析.
微生物丰富度和代谢物变化之间的相关性分析,以确定乳制品质量演变中的关键参与者.

主要成果:

在储存期间,在生牛奶和加热牛奶之间观察到明显的微生物群转移和代谢物变化.
微细菌,未分类的Actinomycetia和Micrococcus被确定为巴氏消毒牛奶中的关键增殖微生物,与特定代谢物高度相关.
伪omonas和Acinetobacter因耐热酶导致牛奶腐烂,而其他微生物的影响较低.

结论:

甲基因组学和代谢学的协同作用提供了对乳制品质量决定因素的全面理解.
蛋白质降解与微生物生长有关,而脂质降解与生牛奶的耐热酶有关.
这种综合方法为优化乳制品加工和储存策略提供了新的见解.

关键词:

不同代谢物的相关性分析.乳制品质量乳制品质量代谢途径的丰富代谢途径的丰富微生物的元基因组学和代谢学.微生物群多样性微生物群多样性

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