To explore the suitable high hydrostatic pressure(HHP)processing and storage conditions for bayberry juice,not-from-concentrate(NFC)bayberry juice was subjected to HHP treatments(500 MPa/20 min,500 MPa/30 min,600 MPa/10 min,and 600 MPa/20 min)and temperatures(4,25,and 37 ℃).The microbial diversity of the bayberry juice was analyzed using 16S rDNA high-throughput sequencing.Results revealed that NFC bayberry juice is dominated by Firmicutes,followed by Actinobacteria and Proteobacteria.Bifidobacterium,enterococcus,and Enterobacter were the dominant genera.After incubation at 25 ℃ or 37 ℃ for seven days,acetobacter became dominant in the control group,while Gluconobacter became dominant in the HHP group.After storage at 4 ℃ for 28 days,gluconobacter became the dominant genus,accounting for 86.62％～98.42％of the total population.After storing the HHP-treated(600 MPa/20 min)bayberry juice at 37 ℃ for seven days in an anaerobic conditions,the gluconobacter abundance was significantly reduced.The commercial shelf-life of bayberry juice at 20 ℃ was expected to be 133 days,based on the shelf-life acceleration test.This study provides a theoretical basis for further application of HHP and food safety control in NFC juices.
not from concentrate(NFC)bayberry juicehigh hydrostatic pressurehigh-throughput sequencingmicrobial diversityshelf life
维普
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