摘要
采用高通量测序技术,分析巴氏杀菌乳在常见贮藏温度0、4、10℃条件下分别贮藏0、3、6、9、12、15 d内细菌16S rRNA的V3-V4区基因序列,进而比较不同贮藏条件下巴氏杀菌乳中微生物的群落组成及动态变化。结果共获得1 887个可操作分类单元,共检测到支原菌属(Mycoplasma)、草酸杆菌属(Oxalobacteraceae)、假单胞菌属(Pseudomonas)、不动细菌属(Actinetobacter)、链球菌(Streptococcus)等34类细菌菌属。多样性分析表明,不同贮藏温度条件下巴氏杀菌乳中微生物的组成及多样性在门、属水平上有明显差异。在0℃贮藏15 d内的巴氏杀菌乳微生物多样性保持最完整,并且0℃其营养品质也保持较好;而在4、10℃贮藏期间巴氏杀菌乳的微生物多样性及营养品质都有较大影响,菌群构成及优势菌群都发生了变化,主要菌群也随贮藏温度的升高变为假单胞菌属、气单胞菌属等。研究表明,在4℃贮藏3 d和9 d、10℃贮藏6 d作为巴氏杀菌乳品质腐败的关键时间点,都出现了之前未被检测出的类芽孢菌属(Paenibacillus)、沙雷氏菌属(新Serratia),初步推测此两种菌属是导致巴氏杀菌乳品质腐败的关键决定因素。
In this study, high-throughput sequencing technology was adopted to analyzed the V3-V4 region of the bacterial 16 S rRNA gene in pasteurized milk stored at different temperature(0, 4, and 10 ℃) for 0, 3, 6, 9, 12 or 15 d. Our aim was to reveal the dynamic changes in the microbial community composition. The results showed that a total of 1 887 operational taxonomic units(OTUs) were obtained and 34 genera of bacteria, including Mycoplasma, Oxalobacteraceae, Pseudomonas,Actinetobacter, and Streptococcus were detected. Bacterial diversity analysis showed that the composition and diversity of the bacterial community in pasteurized milk were significantly different at both the phylum and genus levels. The bacterial diversity in pasteurized milk stored at 0 ℃ for day was the most intact of all samples and its nutritional quality was also maintained well. Nonetheless, both the bacterial diversity and the nutritional quality were greatly affected by storage at 4 and 10 ℃. Under this circumstance, the flora composition and the dominant bacterial community both changed. The dominant bacteria became Pseudomonas and Aeromonas with the increase of storage temperature. Furthermore, this study found that days 3 and 9 of storage at 4 ℃ and day 6 at 10 ℃ were key points of time for pasteurized milk spoilage because Paenibacillus and Serratia were detected at this time point but not earlier. It is speculated that these two genera are the key determinants of pasteurization dairy product spoilage.
作者
丁瑞雪
耿丽娟
张铁华
孙雪姣
岳喜庆
武俊瑞
DING Ruixue;GENG Lijuan;ZHANG Tiehua;SUN Xuejiao;YUE Xiqing;WU Junrui(School of Food Science and Technology,Shenyang Agricultural University,Shenyang 110866,China;Shenyang Food Inspection Institute,Shenyang 110136,China;College of Food Science and Engineering,Jilin University,Changchun 130062,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第14期77-83,共7页
Food Science
基金
国家自然科学基金面上项目(31871831)
沈阳市重点科技研发计划项目(17-189-9-00)
沈阳农业大学“天柱山英才”支持计划项目
关键词
巴氏杀菌乳
贮藏条件
微生物多样性
高通量测序技术
pasteurized milk
storage conditions
microbial diversity
high throughput sequencing technology
作者简介
第一作者:丁瑞雪(1994-)(ORCID:0000-0001-9296-535X),女,硕士研究生,研究方向为乳制品微生物。E-mail:drxfood@163.com;通信作者:武俊瑞(1977-)(ORCID:0000-0003-3419-0108),男,副教授,博士,研究方向为食品微生物。E-mail:junruiwu@126.com.
