Research on the quality deterioration of UHT milk products during shelf life:core microorganisms and related characteristics

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外文摘要：Commercial sterility does not guarantee the sustained stability of ultrahigh temperature(UHT)milk over 6 months shelf life.We explore the microbiota presented in normal(SZ)and quality deteriorated UHT milk(QY and WY)products from the same brand.Based on high-throughput sequencing research results,11 phyla and 54 genera were identified as dominant microbiota.Pseudomonas,Streptococcus,and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality properties.Moreover,principal component analysis(PCA)and multivariate analyses were used to examine the quality characteristics,including 11 physicochemical parameters,10 fatty acids,and 2 enzyme activities,in normal and quality deteriorated UHT milk.We found that the abundance of Pseudomonas increased in quality deteriorated milk(WY)and showed a significant positive correlation with heat-resistant protease content.Acinetobacter in quality deteriorated milk(QY)also considerably contributed to the content of heat-resistant lipase,which resulted in spoilage deterioration of UHT milk.

外文关键词：

Ultrahigh temperature(UHT)Quality deteriorationHigh-throughput sequencingCore functional microbiotaLipaseProtease

作者：

Ruixue Ding、Kairu He、Rina Wu、Mengxue Lou、Zhili Liu、Yuqiong Piao、Xiaoyan Liu、Zhishen Mu、Junrui Wu

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作者单位：

College of Food Science,Shenyang Agricultural University,Shenyang 110866,China

Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China

Liaoning Engineering Research Center of Food Fermentation Technology,Shenyang 110866,China

Inner Mongolia Mengniu Dairy Grp.Co.,Ltd.,Hohhot 010000,China

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基金：

National Natural Science Foundation of ChinaNational Natural Science Foundation of ChinaShenyang Science and Technology Innovation Platform ProjectShenyang Science and Technology Innovation Platform ProjectShenyang City Youth Science and Technology Innovation Leading Talent Project

项目编号：

321722793187183121-103-0-1421-104-0-28RC200495

出版年：

2024

DOI：

10.26599/FSHW.2022.9250232

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(5)