Preliminary study on bacterial diversity in low-temperature yogurt from Shanghai supermarket

  • ZHENG Yuqian ,
  • YU Yongxin ,
  • ZHAO Haixia ,
  • TANG Xiao ,
  • ZHANG Huaqing ,
  • CHEN Shu
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China)

Received date: 2021-06-04

  Revised date: 2021-07-11

  Online published: 2022-04-25

Abstract

16S rDNA amplification sequencing was applied to study the bacterial diversity of low-temperature yogurt in Shanghai supermarkets. A total of 16 yogurt samples were collected from local supermarkets, of which eight samples were from the same brand, and the rest were from eight different brands. Sixteen main bacterial operational taxonomic units (OTUs) sequences were identified from these samples, among them, the dominant OTUs were lactic acid bacteria from the starter cultures. In the meantime, seven other bacteria strains from the environment were also detected. The possible contamination sources were analyzed in the producing process, including raw milk collection, fermentation, packaging, storage and transportation. The results could provide theoretical basis for risk prevention and quality control of commercial yogurt.

Cite this article

ZHENG Yuqian , YU Yongxin , ZHAO Haixia , TANG Xiao , ZHANG Huaqing , CHEN Shu . Preliminary study on bacterial diversity in low-temperature yogurt from Shanghai supermarket[J]. Food and Fermentation Industries, 2022 , 48(6) : 58 -63 . DOI: 10.13995/j.cnki.11-1802/ts.028214

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