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Position: Home > Articles > Effects of Storage Temperature on Pasteurized Milk Quality Analyzed by Electronic Tongue Combined with High Throughput Sequencing FOOD SCIENCE 2019 (22) 47-52

电子舌联合微生物测序技术分析贮运温度对巴氏杀菌乳品质的影响

作  者：
丁瑞雪;耿丽娟;刘丽云;洛雪;史海粟;武俊瑞
单  位：
沈阳市食品检验所;蒙牛乳业(沈阳)有限责任公司;沈阳农业大学食品学院
关键词：
巴氏杀菌乳;电子舌;感官分析;微生物多样性
摘  要：
采用电子舌联合高通量测序两种快速现代检测技术,对5个不同温度下贮藏不同时间的巴氏杀菌乳样品进行感官品质和细菌多样性测定,进一步利用统计学软件分别对各样品味感值及细菌种类作主成分和关联性分析,揭示贮运温度对巴氏杀菌乳感官品质和微生物的影响规律,以及主要残留微生物与巴氏杀菌乳贮运期间感官品质之间的关系。结果表明:巴氏杀菌乳在0、4、10℃贮藏3 d内皆能保持良好的乳香味,在15、25℃条件下贮藏会导致甜味的显著下降。而随着贮藏温度升高及时间延长,微生物的生长也导致了巴氏杀菌乳的发酵腐败,细菌多样性及群落结构与巴氏杀菌乳感官品质显著相关。研究发现,气单胞菌属(Aeromonas)、阪崎肠杆菌(Cronobacter)、沙雷氏菌(Serratia)、梭状芽孢杆菌(Costridium)菌属对鲜味味感的影响最小,同时与巴氏杀菌乳的苦味、咸味、甜味呈现负相关性。除此以外,其他属水平物种皆对苦味呈现显著的正相关性。因此,这些菌属可能是致使乳品发生腐败变质的关键因素,这为更好地分析微生物组成与品质变化的相互影响性,快速、精确判定乳制品的品质变化提供了理论基础。
译  名：
Effects of Storage Temperature on Pasteurized Milk Quality Analyzed by Electronic Tongue Combined with High Throughput Sequencing
作  者：
DING Ruixue;GENG Lijuan;LIU Liyun;LUO Xue;SHI Haisu;WU Junrui;School of Food Science and Technology, Shenyang Agricultural University;Shenyang Food Inspection Institute;Mengniu Dairy Co.Ltd.;
关键词：
pasteurized milk;;electronic tongue technology;;sensory analysis;;microbial diversity
摘  要：
In this study, an electronic tongue was used to evaluate the taste profiles of pasteurized milk samples stored at five different temperatures for different periods. Sensory evaluation was also carried out on these samples, and bacterial diversity was analyzed by high-throughput sequencing. Furthermore, statistical software was used to perform principal component analysis and correlation analysis on the taste values and the bacterial species, aiming to uncover the influence of storage temperature on the sensory quality and microbial diversity of pasteurized milk and the relationship between the main residual microorganisms in pasteurized milk and its sensory quality during storage and transportation. The results showed that pasteurized milk could maintain good milky aroma within 3 d of storage at 0, 4 or 10 ℃, while its sweetness significantly dropped when stored at 15 or 25 ℃. The bacterial count increased with the increase of storage temperature and storage time, leading to the fermentation and spoilage of pasteurized milk, and the bacterial diversity and community structure were significantly correlated with the sensory quality of pasteurized milk. This study also found that Aeromonas, Cronobacter, Serratia and Costridium had the least influence on the fresh taste, and showed negative correlations with the bitterness, saltiness and sweetness of pasteurized milk. In addition, all other species showed significantly positive correlations with the bitter taste. Therefore, these bacteria may be the key factors leading to the deterioration and spoilage of milk products. This study provides a theoretical basis for better understanding the interaction between bacterial species composition and quality changes, as well as for the rapid and accurate determination of quality changes in dairy products.

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