Journal
FOOD RESEARCH INTERNATIONAL
Volume 137, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109586
Keywords
Pasteurized milk; Core functional microbiota; Flavor compounds; High-throughput sequencing (HTS)
Categories
Funding
- National Natural Science Foundation of China [31871831]
- Liaoning Support Program for innovative talents [LR2019065]
- Guiding Plan of Natural Science Foundation of Liaoning Province [2019-ZD-0714]
- LiaoNing Revitalization Talents Program [XLYC1807040]
- Liaoning BaiQianWan Talents Program Project
- Liaoning Province Natural Science Foundation Regional Joint Fund Project [2020-MZLH-34]
- Shenyang City Youth Science and Technology Innovation Leading Talent Project [RC200495]
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Residual microorganisms in dairy products are closely related to their quality deterioration and safety. Based on the minimum sterilization conditions required by Grade A Pasteurized Milk Ordinance, this study explored the microbiota present in milk products that were high temperature short time pasteurized at 72, 75, 80, 83, or 85 degrees C for 15 s, 20 s, and 30 s separately. Based on high-throughput sequencing results, 6 phyla and 18 genera were identified as dominant microbiota. Proteobacteria and Firmicutes were the maior bacteria in phyla, and each comprising more than 50%. Pseudomonas was account for more than 42% of all the genera detected in all samples. Moreover, the changes in flavor substances in pasteurized milk, including 16 free amino acids, 9 fatty acids, and 17 volatile compounds, were detected using principal component and multi factor analyses. The Pearson correlation coefficient analysis identified six bacteria genera as the core functional microbiota that significantly affected the flavor compounds and the safety and quality of pasteurized milk. Interestingly, Pseudomonas, Omithimimicrobium, Cyanobacteria and Corynebacterium had positive correlations with the flavor substances, whereas Streptococcus and Paeniclostridium had significant negative correlations with these substances. The results may help enhance the quality control of dairy products and can be used as indicators of microbial contamination of pasteurized dairy products.
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