食品工业科技2024，Vol.45Issue(6)：161-168,8.DOI:10.13386/j.issn1002-0306.2023050345
高通量测序解析契达奶酪在加工过程中菌群结构多样性变化
High-throughput Sequencing to Analyze Changes in the Structural Diversity of the Flora of Cheddar Cheese during Processing
摘要
Abstract
In order to clarify the microflora structure in Cheddar cheese processing,MiSeq high-throughput sequencing technology was used to analyze the community structure of Cheddar cheese at three stages of processing(post-pasteurization,curdling,and ripening 0,30,60 and 90 d)in this study.The results showed that the community structure varies widely of cheddar cheese during processing.The highest microbial community diversity and abundance were found after pasteurization(Chao1 index and Shannon index mean values were 6.09 and 1415.78,respectively).The dominant microflora in the pasteurization stage at the genus level was Stenotrophomonas(21.04%).The community structure was relatively similar in the curd and ripening stages,Lactococcus were the dominant flora in both stages,with abundance averaging more than 85%.During the ripening period,the relative abundance of Lactococcus increased first and then decreased.The community structure in the pasteurized cheeses was different compared to the other groups,and there was less change in the community structure of the groups during the ripening period.This study provides a basis for clarifying the community structure of Cheddar cheese,and has a certain reference value for the expansion of Cheddar cheese microbiome information.关键词
契达奶酪/加工/高通量测序/菌群结构Key words
Cheddar cheese/process/high-throughput sequencing/flora structure分类
轻工纺织引用本文复制引用
孙蒙,刘璐,谭心,王众,王永顺,李晓东,张秀秀..高通量测序解析契达奶酪在加工过程中菌群结构多样性变化[J].食品工业科技,2024,45(6):161-168,8.基金项目
国家乳业技术创新中心创建重点项目课题(2021-国家乳创中心-09). （2021-国家乳创中心-09）
