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Zheng A, Liu J, Wang M, Bu N, Liu D, Wei C. Footprint analysis of CO 2 in microbial community succession of raw milk and assessment of its quality. Front Nutr 2023; 10:1285653. [PMID: 38192649 PMCID: PMC10773745 DOI: 10.3389/fnut.2023.1285653] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/29/2023] [Indexed: 01/10/2024] Open
Abstract
With the growing production of raw milk, interest has been increasing in its quality control. CO2, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration. Therefore, the effects of CO2 treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined by 16S rRNA analysis combined with electronic nose, and electronic tongue techniques. The results indicated that, the refrigeration time was shown to be prolonged by CO2 in a concentration-dependent way. And CO2 treatment was linked to substantial variations in beta and alpha diversity as well as the relative abundances of various microbial taxa (p < 0.01). The dominant bacterial phylum Proteobacteria was replaced with Firmicutes, while the major bacterial genera Acinetobacter and Pseudomonas were replaced with lactic acid bacteria (LAB), including Leuconostoc, Lactococcus, and Lactobacillus. From the perspective of biomarkers enriched in CO2-treated sample, almost all of them belong to LAB, no introduction of harmful toxins has been found. The assessment of the quality of raw milk revealed that CO2 improved the quality of raw milk by lowering the acidity and the rate of protein and fat breakdown, and improved the flavor by reducing the generation of volatiles, and increasing umami, richness, milk flavor and sweetness, but reducing sourness. These findings offer a new theoretical foundation for the industrial use of CO2 in raw milk.
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Affiliation(s)
- Anran Zheng
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
| | - Jun Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
- School of Life Science, Hubei Normal University, Huangshi, China
| | - Mengsong Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Ningxia Bu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
| | - Dunhua Liu
- School of Animal Science and Technology, Ningxia University, Yinchuan, China
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
| | - Chaokun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan, China
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Qin X, Cheng J, Qi X, Guan N, Chen Q, Pei X, Jiang Y, Yang X, Man C. Effect of Thermostable Enzymes Produced by Psychrotrophic Bacteria in Raw Milk on the Quality of Ultra-High Temperature Sterilized Milk. Foods 2023; 12:3752. [PMID: 37893644 PMCID: PMC10606520 DOI: 10.3390/foods12203752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Ultra-high temperature sterilized milk (UHT) is a popular dairy product known for its long shelf life and convenience. However, protein gel aging and fat quality defects like creaming and flavor deterioration may arise during storage. These problems are primarily caused by thermostable enzymes produced by psychrotrophic bacteria. In this study, four representative psychrotrophic bacteria strains which can produce thermostable enzymes were selected to contaminate UHT milk artificially. After 11, 11, 13, and 17 weeks of storage, the milk samples, which were contaminated with Pseudomonas fluorescens, Chryseobacterium carnipullorum, Lactococcus raffinolactis and Acinetobacter guillouiae, respectively, demonstrated notable whey separation. The investigation included analyzing the protein and fat content in the upper and bottom layers of the milk, as well as examining the particle size, Zeta potential, and pH in four sample groups, indicating that the stability of UHT milk decreases over time. Moreover, the spoiled milk samples exhibited a bitter taste, with the dominant odor being attributed to ketones and acids. The metabolomics analysis revealed that three key metabolic pathways, namely ABC transporters, butanoate metabolism, and alanine, aspartate, and glutamate metabolism, were found to be involved in the production of thermostable enzymes by psychrotrophic bacteria. These enzymes greatly impact the taste and nutrient content of UHT milk. This finding provides a theoretical basis for further investigation into the mechanism of spoilage.
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Affiliation(s)
- Xue Qin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Jingqi Cheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Xuehe Qi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Ning Guan
- Center for Dairy Safety and Quality, National Center of Technology Innovation for Dairy, No. 1 Jinshan Road, Jinshan Development Zone, Hohhot 010110, China;
| | - Qing Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Xiaoyan Pei
- Risk Assessment Department, Inner Mongolia Yili Industrial Group Co., Ltd., No. 1 Jinshan Road, Jinshan Development Zone, Hohhot 010110, China;
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; (X.Q.); (J.C.); (X.Q.); (Q.C.); (Y.J.); (X.Y.)
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Zhou C, Li C, Cui H, Lin L. Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives. Crit Rev Food Sci Nutr 2022; 64:5143-5160. [PMID: 36454059 DOI: 10.1080/10408398.2022.2151974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.
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Affiliation(s)
- Changqian Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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Antibacterial Mechanism of Dellaglioa algida against Pseudomonas fluorescens and Pseudomonas fragi. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Pseudomonas fluorescens (P. fluorescens) and Pseudomonas fragi (P. fragi), two kinds of psychrotrophic Pseudomonas species with pathogenicity, are likely to contaminate foods and cause diseases even in fairly cold environments, an outcome which should be suppressed. This paper investigates the antibacterial mechanisms of Dellaglioa algida (D. algida), a new type of low-temperature-resistant Lactobacillus, on two such Pseudomonas. By the enzyme treatment approach, the antibacterial substance existing in the cell-free supernatant (CFS) of D. algida is preliminarily determined as organic acid or protein; then, its inhibition effects are assessed under various culture environments, including pH value, salinity, and culture time, where the best antibacterial performance is achieved at pH = 6.00, S = 0%, and culture time = 48 h. A series of experiments on biofilms indicate that D. algida is not only able to inhibit the generation or damage the integrality of the biofilm of the two mentioned Pseudomonas, but also can reduce the motility, including swarming and swimming, of P. fragi and restrain the swarming of P. fluorescens. The aformentioned developed antibacterial mechanisms show the possibility of using D. algida in applications as an inhibitor for psychrotrophic Pseudomonas in the food industry, by virtue of its strong suppression capability, especially in cold environments.
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Valdés A, Álvarez-Rivera G, Socas-Rodríguez B, Herrero M, Ibáñez E, Cifuentes A. Foodomics: Analytical Opportunities and Challenges. Anal Chem 2022; 94:366-381. [PMID: 34813295 PMCID: PMC8756396 DOI: 10.1021/acs.analchem.1c04678] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Alberto Valdés
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Bárbara Socas-Rodríguez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Miguel Herrero
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
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