Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics
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 re...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250232 |
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| _version_ | 1841550129634476032 |
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| author | Ruixue Ding Kairu He Rina Wu Mengxue Lou Zhili Liu Yuqiong Piao Xiaoyan Liu Zhishen Mu Junrui Wu |
| author_facet | Ruixue Ding Kairu He Rina Wu Mengxue Lou Zhili Liu Yuqiong Piao Xiaoyan Liu Zhishen Mu Junrui Wu |
| author_sort | Ruixue Ding |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a9cec71874a14fffa692b174b1b4624b |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-a9cec71874a14fffa692b174b1b4624b2025-01-10T06:56:56ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-09-011352866287510.26599/FSHW.2022.9250232Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristicsRuixue Ding0Kairu He1Rina Wu2Mengxue Lou3Zhili Liu4Yuqiong Piao5Xiaoyan Liu6Zhishen Mu7Junrui Wu8College of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaInner Mongolia Mengniu Dairy Grp. Co., Ltd., Hohhot 010000, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCommercial 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.https://www.sciopen.com/article/10.26599/FSHW.2022.9250232ultrahigh temperature (uht)quality deteriorationhigh-throughput sequencingcore functional microbiotalipaseprotease |
| spellingShingle | Ruixue Ding Kairu He Rina Wu Mengxue Lou Zhili Liu Yuqiong Piao Xiaoyan Liu Zhishen Mu Junrui Wu Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics Food Science and Human Wellness ultrahigh temperature (uht) quality deterioration high-throughput sequencing core functional microbiota lipase protease |
| title | Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics |
| title_full | Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics |
| title_fullStr | Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics |
| title_full_unstemmed | Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics |
| title_short | Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics |
| title_sort | research on the quality deterioration of uht milk products during shelf life core microorganisms and related characteristics |
| topic | ultrahigh temperature (uht) quality deterioration high-throughput sequencing core functional microbiota lipase protease |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250232 |
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