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Research Article | Open Access

Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

Ruixue Dinga, Shanshan Yanga, Lijuan Gengb, Yumeng Liua, Baoping Hec, Liyun Liud, Xiqing Yuea, Rina Wua( ), Junrui Wua( )
Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Shenyang Institute for Food and Drug Control, Shenyang 110122, China
Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010080, China
China Mengniu Dairy Co., Ltd., Hohhot 010000, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy processing factories in China were stored at 0, 4, 10, 15, and 25 ℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing. Accordingly, 6 phyla and 44 genera were identified as the dominant microbiota. Moreover, the changes in nutritional composition of the pasteurized milk, including in 16 free amino acids, 7 taste values, and 8 chemical constituents, were analyzed using principal component and multi-factor analyses. The Pearson correlation analysis identified Pseudomonas, Aeromonas, Paenibacillus, and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk. Hence, the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

Keywords

Pasteurized milkStorage conditionsMicrobiota, High-throughput sequencing (HTS)

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1279-1286
DOI: 10.1016/j.fshw.2022.10.010
Cite this article:
Ding R, Yang S, Geng L, et al. Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage. Food Science and Human Wellness, 2023, 12(4): 1279-1286. https://doi.org/10.1016/j.fshw.2022.10.010

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Received: 18 April 2021
Revised: 21 June 2021
Accepted: 12 September 2021
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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