Changes in Bacterial Community and Interactions of Pasteurized Milk under Different Storage Temperatures
XING Chao
SONG Liping
HU Zhikai
MAO Ting
GUO Miao
XUE Chenyu
LI Long
SUO Yiping
WU Lin
Abstract：High-throughput sequencing technology was used to compare the dynamic succession of bacterial communities during the refrigerated(4℃)and moderate-temperature(15℃)storage of pasteurized milk,and the potential interaction between bacteria was analyzed.The results showed that the average bacterial count in pasteurized milk was 2.5 lg CFU/g at 4℃,considerably lower than the 7.0 log CFU/g observed at 15℃.Bacillus and Paenibacillus were identified as the dominant genera during storage.Interspecific interaction analysis revealed that the genera with a PageRank value of>0.4 and the highest frequency among the seven interaction networks were Streptococcus,Lactobacillus,and Lactococcus.These key node bacteria exhibited relationships with the dominant bacterial genera.After 6 days of shelf life,the density of the network map of moderate-temperature storage was 0.362,higher than that of refrigerated storage of 0.285,indicating that the microbial interactions in pasteurized milk were more frequent at moderate-temperature storage.The data showed that moderate-temperature storage accelerated the spoilage of pasteurized milk,with Bacillus and Paenibacillus identified as the potential primary contributors,reflecting the involvement of multiple bacterial interactions in the spoilage process.These findings provide a theoretical basis for investigating microbial interspecific interactions and for improving product quality control during the storage of pasteurized milk.
Keywords：pasteurized milkstorage temperaturehigh-throughput sequencing technologymicrobial diversityinteraction
Publication Date：2025-11-20
Online Publishing Date：2025-12-26(First online date of this platform, not the publication date of the document)
Pages：11( 57-67 )