不同超高静压处理及贮藏过程中杨梅果汁微生物多样性变化  

Changes in Microbial Diversity in Bayberry Juice under Different High Hydrostatic Pressure Treatments and Storage Conditions

作　　者：林佳馨 罗子阳 黄少桐 张珣珍 段翰英[1] 王超[1] LIN Jiaxin;LUO Ziyang;HUANG Shaotong;ZHANG Xunzhen;DUAN Hanying;WANG Chao(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China;Guangdong Xinle Foods Co.Ltd.,Chaozhou 521000,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]广东新乐食品有限公司,广东潮州521000

出　　处：《现代食品科技》2024年第9期96-106,共11页Modern Food Science and Technology

基　　金：潮州市科技计划项目(202202ZD03);广东省高校教师特色创新研究项目(2021JNHB11)。

摘　　要：为探讨杨梅果汁合适的超高静压(High Hydrostatic Pressure,HHP)加工与贮藏条件,该研究以非浓缩还原(Not From Concentrate,NFC)杨梅果汁为试验对象,对其进行HHP处理(500 MPa/20 min、500 MPa/30 min、600 MPa/10 min、600 MPa/20 min),再分别经过4、25、37℃贮存后,采用16S rDNA高通量测序技术对杨梅果汁中微生物多样性进行分析。结果表明:NFC杨梅果汁中的细菌门主要为厚壁菌门(Firmicutes),随后为放线菌门(Actinobacteria)和变形菌门(Proteobacteria)。主要菌属为双歧杆菌属(Bifidobacterium)、肠球菌属(Enterococcus)和肠杆菌属(Enterobacter);经25℃和37℃贮藏7 d后,对照组以醋杆菌属(Acetobacter)为主,HHP组以葡糖杆菌属(Gluconobacter)为主;4℃贮藏28 d,葡糖杆菌属占据绝对优势(86.62%~98.42%)。将600 MPa/20 min杨梅汁经结合隔氧贮藏7 d(37℃)后,有效降低了葡糖杆菌属的丰度,并经货架期加速试验预测其在20℃的货架期为133 d。该研究为HHP加工新技术的应用以及NFC果汁的安全性控制提供了相应理论依据。To explore the suitable high hydrostatic pressure(HHP)processing and storage conditions for bayberry juice,not-from-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.

关 键 词：NFC杨梅果汁 超高静压 高通量测序 微生物多样性 货架期 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]