Cristin-resultat-ID: 1519373
Sist endret: 12. desember 2017, 08:56
NVI-rapporteringsår: 2017
Resultat
Vitenskapelig artikkel
2018

Microbial diversity of consumption milk during processing and storage

Bidragsytere:
  • Davide Porcellato
  • Marina Aspholm
  • Siv Borghild Skeie
  • Marte Monshaugen
  • Johanne Brendehaug og
  • Hilde Mellegård

Tidsskrift

International journal of food microbiology
ISSN 0168-1605
e-ISSN 1879-3460
NVI-nivå 2

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2018
Publisert online: 2017
Trykket: 2018
Volum: 266
Sider: 21 - 30

Importkilder

Scopus-ID: 2-s2.0-85034643043

Beskrivelse Beskrivelse

Tittel

Microbial diversity of consumption milk during processing and storage

Sammendrag

Bovine milk contains a complex microbial community that affects the quality and safety of the product. Detailed knowledge of this microbiota is, therefore, of importance for the dairy industry. In this study, the bacterial composition of consumption milk was assessed during different stages in the production line and throughout the storage in cartons by using culturing techniques and 16S rRNA marker gene sequencing. Monthly samples from two dairies were analyzed to capture the seasonal variations in the milk microbiota. Although there was a core microbiota present in milk samples from both dairies, the composition of the bacterial communities were significantly influenced by sampling month, processing stage and storage temperature. Overall, a higher abundance of operational taxonomic units (OTUs) within the order Bacillales was detected in samples of raw and pasteurized milk from the spring and summer months, while Pseudomonadales and Lactobacillales OTUs were predominant in the winter months. OTUs belonging to the order Lactobacillales, Pseudomonadales, Clostridiales and Bacillales were significantly more abundant in milk samples taken immediately after pasteurization compared to raw milk samples. During storage of milk in cartons at 4 °C, the bacterial composition remained stable throughout the product shelf life, while storage at 8 °C significantly increased the abundance of OTUs belonging to the genus Bacillus and the plate count levels of presumptive Bacillus cereus. The knowledge obtained in this work will be useful to the dairy industry during their quality assurance work and risk assessment practices.

Bidragsytere

Davide Porcellato

  • Tilknyttet:
    Forfatter
    ved Kjemi, bioteknologi og matvitenskap ved Norges miljø- og biovitenskapelige universitet

Marina Elisabeth Aspholm

Bidragsyterens navn vises på dette resultatet som Marina Aspholm
  • Tilknyttet:
    Forfatter
    ved Institutt for prekliniske fag og patologi ved Norges miljø- og biovitenskapelige universitet

Siv Borghild Skeie

  • Tilknyttet:
    Forfatter
    ved Kjemi, bioteknologi og matvitenskap ved Norges miljø- og biovitenskapelige universitet

Marte Monshaugen

  • Tilknyttet:
    Forfatter
    ved Institutt for prekliniske fag og patologi ved Norges miljø- og biovitenskapelige universitet

Johanne Brendehaug

  • Tilknyttet:
    Forfatter
    ved Tine Norske Meierier BA
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