食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 57 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030699

研究报告

不同贮藏温度下巴氏杀菌乳细菌多样性研究

  • 郑家铭 ,
  • 洪意 ,
  • 吴瑜凡 ,
  • 方太松 ,
  • 申进玲 ,
  • 董庆利 ,
  • 王翔
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  • 1(上海理工大学 健康科学与工程学院,上海,200093)
    2(华东理工大学 化学与分子工程学院分析测试中心,上海,200237)
    3(上海海关动植物与食品检验检疫技术中心,上海,200135)
硕士研究生(王翔副教授为通信作者,E-mail:xiang.wang@usst.edu.cn)

收稿日期: 2022-01-10

  修回日期: 2022-01-19

  网络出版日期: 2022-11-18

基金资助

国家自然科学基金青年基金(31801455);上海市农委2021年度科技兴农项目(2021-02-08-00-12-F00782)

收起

Bacterial diversity in pasteurized milk under different temperatures

  • 郑家铭 ,
  • 洪意 ,
  • 吴瑜凡 ,
  • 方太松 ,
  • 申进玲 ,
  • 董庆利 ,
  • 王翔
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  • 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)

Received date: 2022-01-10

  Revised date: 2022-01-19

  Online published: 2022-11-18

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摘要

采用Illumina MiSeq高通量扩增子测序技术,对巴氏杀菌乳在10、15、25 ℃贮藏温度下细菌多样性进行分析。研究贮藏过程中巴氏杀菌乳中细菌群落结构演替,并比较不同贮藏温度下巴氏杀菌乳中细菌的群落组成及相关预测功能的差异。结果表明,3个温度条件下巴氏杀菌乳在贮藏前期,多样性指数基本恒定,可培养的菌落总数维持在2~3 lgCFU/mL,此阶段优势菌属为不动杆菌属(Acinetobacter)和肠杆菌属(Enterococcus);随着贮藏时间的延长,细菌多样性下降,25 ℃贮存下降最快,10 ℃最慢,芽胞杆菌属(Bacillus)逐渐成为优势菌属,与此同时,菌落总数也在快速增加。Tax4Fun法分析代谢功能图谱发现在细胞新陈代谢、遗传信息加工和环境信息处理等丰度较高,且在贮藏过程中均有不同程度的变化。各项结果表明,巴氏杀菌乳在温度失控条件下贮存货架期快速缩短,芽胞杆菌属可能是导致腐败的主要原因。该研究可为巴氏杀菌乳贮藏过程中细菌群落变化研究及品质控制提供参考。

关键词： 巴氏杀菌乳; 贮藏温度; 高通量测序技术; 细菌多样性; 功能预测

本文引用格式

郑家铭 , 洪意 , 吴瑜凡 , 方太松 , 申进玲 , 董庆利 , 王翔 . 不同贮藏温度下巴氏杀菌乳细菌多样性研究[J]. 食品与发酵工业, 2022 , 48(20) : 57 -63 . DOI: 10.13995/j.cnki.11-1802/ts.030699

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.

Key words： pasteurized milk; storage temperature; high throughput sequencing; bacterial diversity; function prediction

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