• 生物工程 •

### 电子舌联合微生物测序技术分析贮运温度对巴氏杀菌乳品质的影响

1. （1.沈阳农业大学食品学院，辽宁 沈阳 110866；2.沈阳市食品检验所，辽宁 沈阳 110136；3.蒙牛乳业（沈阳）有限责任公司，辽宁 沈阳 110100）
• 出版日期:2019-11-25 发布日期:2019-12-02
• 基金资助:
国家自然科学基金面上项目（31871831）；沈阳市重点科技研发计划项目（17-189-9-00）； 沈阳农业大学“天柱山英才”支持计划项目；辽宁省自然科学基金指导计划项目（2019-ZD-0714）

### Effects of Storage Temperature on Pasteurized Milk Quality Analyzed by Electronic Tongue Combined with High Throughput Sequencing

DING Ruixue, GENG Lijuan, LIU Liyun, LUO Xue, SHI Haisu, WU Junrui

1. (1. School of Food Science and Technology, Shenyang Agricultural University, Shenyang 110866, China;2. Shenyang Food Inspection Institute, Shenyang 110136, China; 3. Mengniu Dairy Co. Ltd., Liaoning Province, Shenyang 110100, China)
• Online:2019-11-25 Published:2019-12-02

Abstract: In this study, an electronic tongue was used to evaluate the taste profiles of pasteurized milk samples stored at five different temperatures for different periods. Sensory evaluation was also carried out on these samples, and bacterial?diversity?was analyzed by high-throughput sequencing. Furthermore, statistical software was used to perform principal component analysis and correlation analysis on the taste values and the bacterial species, aiming to uncover the influence of storage temperature on the sensory quality and microbial diversity of pasteurized milk and the relationship between the main residual microorganisms in pasteurized milk and its sensory quality during storage and transportation. The results showed that pasteurized milk could maintain good milky aroma within 3 d of storage at 0, 4 or 10 ℃, while its sweetness significantly dropped when stored at 15 or 25 ℃. The bacterial count increased with the increase of storage temperature and storage time, leading to the fermentation and spoilage of pasteurized milk, and the bacterial diversity and community structure were significantly correlated with the sensory quality of pasteurized milk. This study also found that Aeromonas, Cronobacter, Serratia and Costridium had the least influence on the fresh taste, and showed negative correlations with the bitterness, saltiness and sweetness of pasteurized milk. In addition, all other species showed significantly positive correlations with the bitter taste. Therefore, these bacteria may be the key factors leading to the deterioration and spoilage of milk products. This study provides a theoretical basis for better understanding the interaction between bacterial species composition and quality changes, as well as for the rapid and accurate determination of quality changes in dairy products.