Changes in Microbial Diversity in Bayberry Juice under Different High Hydrostatic Pressure Treatments and Storage Conditions
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Abstract:
To explore the suitable high hydrostatic pressure (HHP) processing and storage conditions for bayberry juice, notfrom-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.
