微生物多样性的分析和隔离耐热乳酸细菌在巴氏消毒牛奶中的隔离
Jiancun Zhao1,2, Jian Gong1,2, Wanjie Liang3
1Pharmaceutical and Biological Engineering Department, Zibo Vocational Institute, Zibo, 255300, People's Republic of China.
Scientific reports
|November 29, 2024
概括
消毒牛奶中的微生物多样性随着保质期而变化,其中占主导地位的细菌系包括蛋白质细菌,细菌细菌和细菌细菌. 确定了一种耐热的Enterococcus faecium菌株,为耐热乳酸细菌 (LAB) 应用提供了潜力.
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:
- 消毒是一种标准的乳制品加工方法,涉及热处理.
- 消毒牛奶的微生物组成可以在整个保质期内发生变化.
- 了解牛奶微生物群对于食品安全和产品质量至关重要.
研究的目的:
- 基于保质期,分析商业巴氏化牛奶中的微生物社区多样性.
- 为了确定主导的细菌类和关键的乳酸细菌 (LAB) 物种.
- 为了隔离和表征热耐受性菌株Enterococcus faecium的潜在应用.
主要方法:
- 将17个巴氏消毒牛奶样本分为三个保质期组 (1-5,6-10,11-15天).
- 使用分子技术分析微生物群落组成.
- 对Enterococcus faecium菌株进行隔离和耐热测试.
主要成果:
- 蛋白质细菌,菌类和细菌类是所有群体中占主导地位的族群.
- 特定的LAB,包括Streptococcus thermophilus,Weissella paramesenteroides和Lactobacillus plantarum,在不同的保质期组中占主导地位.
- 从早期的保质期牛奶中分离出来的Enterococcus faecium SFM2表现出比对照菌株更高的耐热性.
结论:
- 保质期显著影响了巴氏消毒牛奶中的微生物多样性和LAB成分.
- 已确定耐热的Enterococcus faecium菌株SFM2具有开发耐热起始培养或功能成分的潜力.
- 这项研究为巴氏化牛奶微生物群和耐热LAB资源提供了宝贵的见解.
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