Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

Ruixue Ding; Shanshan Yang; Lijuan Geng; Yumeng Liu; Baoping He; Liyun Liu; Xiqing Yue; Rina Wu; Junrui Wu

Food Science and Human Wellness (Jul 2023)

Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

Ruixue Ding,
Shanshan Yang,
Lijuan Geng,
Yumeng Liu,
Baoping He,
Liyun Liu,
Xiqing Yue,
Rina Wu,
Junrui Wu

Affiliations

Ruixue Ding: Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Shanshan Yang: Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Lijuan Geng: Shenyang Institute for Food and Drug Control, Shenyang 110122, China
Yumeng Liu: Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Baoping He: Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010080, China
Liyun Liu: China Mengniu Dairy Co., Ltd., Hohhot 010000, China
Xiqing Yue: Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Rina Wu: Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Corresponding authors at: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Junrui Wu: Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Corresponding authors at: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

Journal volume & issue: Vol. 12, no. 4
pp. 1279 – 1286

Abstract

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Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy processing factories in China were stored at 0, 4, 10, 15, and 25 ºC for 0−15 days and subjected to microbial identification using high-throughput sequencing. Accordingly, 6 phyla and 44 genera were identified as the dominant microbiota. Moreover, the changes in nutritional composition of the pasteurized milk, including in 16 free amino acids, 7 taste values, and 8 chemical constituents, were analyzed using principal component and multi-factor analyses. The Pearson correlation analysis identified Pseudomonas, Aeromonas, Paenibacillus, and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk. Hence, the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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