在不同加工条件下冷藏储存时,羊奶中的细菌微生物群的多样性
Xujin Yang1,2, Pengjie Wang3, Junrui Wu4,5
1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
Scientific reports
|July 2, 2025
概括
由于微生物,羊奶很快就会变坏. 超声波和消毒处理确定了乳球菌和Hafniella obesoides作为冷藏期间关键的腐烂细菌.
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:
- 羊奶含有丰富的营养素,但容易迅速腐烂.
- 来自环境来源和处理的微生物污染带来风险.
- 了解微生物动态对于延长羊奶保质期至关重要.
研究的目的:
- 为了研究在冷藏储存期间在不同加工处理 (超声波,消毒,组合) 下,羊奶中的微生物群落转移.
- 确定导致受过处理和未经处理的羊奶腐烂的关键细菌物种.
- 为减少乳制品损失和提高加工效率提供见解.
主要方法:
- 16S rRNA基因测序用于分析71个羊奶样本的微生物组成.
- 样品经过了超声波,消毒或两者的组合,然后在4°C的冷藏储存.
- 对超过330万个高质量的测序读数进行了生物信息分析.
主要成果:
- 在处理和储存过程中观察到微生物群落组成和多样性的显著变化.
- 乳球球菌被确定为未经处理的羊奶中占主导地位的腐烂细菌.
- 乳球菌和Hafniella obesoides被确定为冷藏期间处理过的羊奶腐烂的主要原因.
结论:
- 加工方法对羊奶的微生物环境产生了重大影响.
- 识别关键的腐烂细菌,如乳球菌和Hafniella obesoides,可以进行有针对性的干预.
- 这项研究提供了减轻羊奶腐烂,减少经济损失和提高乳制品行业可持续性的策略.
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