酸化处理对代乳粉乳品质和微生物群落的影响  

Effect of Acidification Treatment on Milk Quality and Microbial Community of Milk Replacer Powders

作　　者：王春辉 罗焱鹏 王之盛[1] 薛白[1] 王立志[1] 邹华围[1] 胡瑞[1] 姜雅慧[1] 肖鉴鑫 彭全辉[1] WANG Chun-hui;LUO Yan-peng;WANG Zhi-sheng;XUE Bai;WANG Li-zhi;ZOU Hua-wei;HU Rui;JIANG Ya-hui;XIAO Jian-xin;PENG Quan-hui(Institute of Animal Nutrition,Key Laboratory of Bovine Low-Carbon Farming and Safety Production,Sichuan Agricultural University,Chengdu 611130)

机构地区：[1]四川农业大学动物营养研究所/牛低碳养殖与安全生产重点实验室,成都611130

出　　处：《中国奶牛》2024年第9期6-12,共7页China Dairy Cattle

基　　金：四川省自然科学基金面上项目(2022NSFSC0064);科技部重点研发项目(2022YFD1601602)。

摘　　要：本文考察了酸化处理对代乳粉乳品质和微生物群落的影响。试验分为2个组,分别为对照组和酸化处理组,每个组8个重复,酸化处理组采用酸化剂将乳pH调至4.0~4.5,两组乳配制好后分别于室温放置12、24和48h并采样,对乳成分进行测定和微生物组成进行16S rRNA基因测序。结果表明:(1)12h时,酸化处理组的乳糖、乳脂显著低于对照组(P<0.05),乳蛋白含量显著高于对照组(P<0.05)。24h时,酸化处理组的乳脂和非脂乳固体含量低于对照组(P<0.05)。48h时,酸化处理组的乳糖、乳脂和非脂乳固体含量低于对照组(P<0.05)。随着时间的延长,两组乳的乳糖、乳脂和非脂乳固体含量降低(P<0.05),而乳蛋白含量随着时间的延长而上升(P<0.05)。两组乳的pH值均随着时间的延长而降低(P<0.05)。(2)相同时间点下,酸化处理组的α多样性Chao1、ACE、Shannon和Simpson指数显著高于对照组(P<0.05)。酸化处理组和对照组各时间点下的细菌群落结构差异显著(P<0.05)。各时间段中,酸化处理组中拟杆菌门、异常球菌-栖热菌门、放线菌门相对丰度均大于对照组(P<0.05);变形菌门的相对丰度在对照组中随时间延长显著升高(P<0.05),而在酸化处理组则显著降低(P<0.05)。酸化处理组中有益菌属如链球菌属、乳酸球菌属、乳杆菌属和厌氧芽孢杆菌属的丰度各时间点均高于对照组(P<0.05),杆菌属、泛菌属和肠球菌属丰度低于对照组(P<0.05)。综上,代乳粉进行酸化处理后改变了乳中菌群结构,提高了有益菌属的相对丰度,降低了有害菌丰度,较好地保存了乳中营养组分。This passage investigates the impact of acidification on the quality and microbial community of substitute milk powder.The experiment consisted of two groups:a control group and an acidification-treated group,each with 8 replicates.The acidified milk group adjusted the milk pH to 4.0~4.5 using an acidifying agent.After preparing the milk in both groups,samples were taken at 12,24,and 48 hours of room temperature storage.The composition of the milk and microbial community were analyzed using 16S rRNA gene sequencing.Results indicates:(1)At 12 hours,acidified milk had significantly lower lactose and milk fat compared to the control group(P<0.05),while protein content was significantly higher(P<0.05).At 24 hours,acidified milk showed lower milk fat and non-fat solids content compared to the control group(P<0.05).By 48 hours,acidified milk had lower lactose,milk fat,and non-fat solids content than the control group(P<0.05).Over time,both groups experienced a decrease in lactose,milk fat,and non-fat solids content(P<0.05),while protein content increased(P<0.05).The pH values of both milk groups decreased with extended storage time(P<0.05).(2)At the same time points,the acidified milk exhibited significantly higher alpha diversity indices,including Chao1,ACE,Shannon,and Simpson indices,compared to the control group(P<0.05).Principal component analysis revealed significant differences in bacterial community structures between the acidified milk and control groups at each time point(P<0.05).Across all time intervals,the relative abundances of Bacteroidetes,Deinococcus-Thermus,and Actinobacteria were consistently higher in the acidified milk group than the control group(P<0.05).The relative abundance of Proteobacteria significantly increased over time in the control group(P<0.05),while in the acidified milk group,it significantly decreased(P<0.05).Beneficial genera such as Streptococcus,Lactococcus,Lactobacillus,and Anoxybacillus were more abundant at each time point in the acidified milk group than the control group(P<0.

关 键 词：代乳粉 酸化处理 乳品质 微生物群落 

分 类 号：S823.4[农业科学—畜牧学]