| 刊名 | Agricultural Biotechnology |
| 作者 | Aiping LIU1,2#, Yanhua YAN1,2#, Shouguo GU1,2#, Jinlu LI1,2, Yajing WANG1,2, Liang ZHANG1,2, Sining TANG1,2 |
| 作者单位 | 1. Tangshan Food and Drug Comprehensive Inspection and Testing Center, Tangshan 063000, China; 2. Hebei Agricultural Products Quality and Safety Testing Technology Innovation Center, Tangshan 063000, China; 3. Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan 063000, China |
| DOI | DOI:10.19759/j.cnki.2164-4993.2025.03.012 |
| 年份 | 2025 |
| 刊期 | 3 |
| 页码 | 47-50 |
| 关键词 | Raw milk; Refrigeration temperature; Psychrotrophic bacterium; Microbial community structure; Diversity |
| 摘要 | [Objectives] This study was conducted to investigate the influence mechanisms of microbial succession in raw milk under cold storage at different temperatures. [Methods] A raw milk sample was collected from a local large-scale farm in Tangshan and divided into four treatment gradients: a control group (M) rapidly frozen at -80 °C, and three experimental groups stored at 4 °C (T), 6 °C (F), and 8 °C (Y), respectively. A time series experiment was carried out according to time intervals of 24, 48 and 72 h in each experimental group. Traditional microbial culture methods and 16S rRNA high-throughput sequencing were combined to analyze the dynamic changes in microbial abundance and structural variation. [Results] Plate counting revealed significantly lower total bacterial count and psychrotrophic bacteria in the 4 °C storage group within 24 h compared with other treatment groups (P < 0.01), confirming that maintaining low-temperature cold chain integrity and controlling treatment time (<24 h) can effectively inhibit microbial metabolic activity. 16S rRNA sequencing analysis revealed high initial microbial diversity in raw milk, with dominant genera being Lactococcus, Acinetobacter, and Pseudomonas. Low-temperature treatment effectively reduced the α diversity index of the microbial community. During the later stage of cold storage at 4 °C, the relative abundance of Pseudomonas increased to over 90%, making it the dominant bacterial genus. [Conclusions] This study has significant application value for maintaining the quality of milk and dairy products and prolonging their shelf life. |
