Bacterial diversity in pasteurized milk under different temperatures
ZHENG Jiaming1, HONG Yi1, WU Yufan2, FANG Taisong1, SHEN Jinling3, DONG Qingli1, WANG Xiang1*
1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China) 2(School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China) 3(Technology Center for Animal Plant and Food Inspection and Qurantine, Shanghai Customs, Shanghai 200135, China)
Abstract: In this study, Illumina MiSeq amplicon sequencing was used to analyze the bacterial diversity in pasteurized milk stored at 10, 15 and 25 ℃. The shift of bacterial community in pasteurized milk during storage was studied, the bacterial community structure and predicted functions were compared. The results showed that the diversity index of bacterial community was almost constant in the early storage period under different temperatures, and the aerobic bacterial count maintained between 2-3 lgCFU/mL. During this period, Acinetobacter and Enterobacter were the dominant bacterial genera. With the extension of storage, the bacterial diversity showed a significant decreasing trend under 25 ℃, while that of 10 ℃ decreased slowly. The abundance of Bacillus increased and became the dominant genus. At the same time, the aerobic bacterial count increased rapidly. The high abundance of metabolic functions such as cell metabolism, genetic information processing and environmental information processing were detected by Tax4Fun method, all the levels changed to varying degrees during storage. The results showed that the shelf life of pasteurized milk shortened quickly under uncontrolled temperature condition, and Bacillus may be the main reason for spoilage. The results provide information for the study of bacterial community shift and quality control of pasteurized milk.
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2022, Vol. 48 
