Changes in Microbial Diversity in Bayberry Juice under Different High Hydrostatic Pressure Treatments and Storage Conditions
LIN Jiaxin
LUO Ziyang
HUANG Shaotong
ZHANG Xunzhen
DUAN Hanying
WANG Chao
Abstract：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.
Keywords：not from concentrate(NFC)bayberry juicehigh hydrostatic pressurehigh-throughput sequencingmicrobial diversityshelf life
Publication Date：2024-09-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：11( 96-106 )