Dynamic Changes of Microorganisms and Quality in Refrigerated Raw Milk
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Abstract:
In this study, the dynamic community structure and abundance of microorganisms in raw milk during low temperature storage (4 ℃, 8 days) were monitored by third-generation 16s rDNA high-throughput sequencing technology, and the metabolic pathways of microbial functional genes in raw milk were analyzed in combination with the database. The results showed that during the low-temperature storage of raw milk, psychrophilic bacteria gradually became dominant bacteria, and their main metabolic pathways, such as carbohydrate metabolism, lipid metabolism and amino acid metabolism, were closely related to the quality changes of raw milk. The increases in the synthesis and metabolism of amino acids and fat transport metabolism eventually led to the deterioration of the flavor, texture and organization of dairy products. During the refrigeration process, the dominant microorganisms dominated by psychrophilic bacteria multiplied in large numbers and produce heat-resistant enzymes, which hydrolyze the protein and fat in the raw milk, causing the deterioration of milk quality.
