The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China

Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Yang, Xinyan [verfasserIn] Guo, Xiaojie [verfasserIn] Liu, Weipeng [verfasserIn] Tian, Yazhen [verfasserIn] Gao, Pingping [verfasserIn] Ren, Yuwei [verfasserIn] Zhang, Wei [verfasserIn] Jiang, Yujun [verfasserIn] Man, Chaoxin [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 134
Übergeordnetes Werk:	volume:134

DOI / URN:	10.1016/j.lwt.2020.110218

Katalog-ID:	ELV004883527

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245	1	0	\|a The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
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520			\|a Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria.
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650		4	\|a Bacterial diversity
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700	1		\|a Gao, Pingping \|e verfasserin \|4 aut
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700	1		\|a Zhang, Wei \|e verfasserin \|4 aut
700	1		\|a Jiang, Yujun \|e verfasserin \|4 aut
700	1		\|a Man, Chaoxin \|e verfasserin \|4 aut
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matchkey_str	yangxinyanguoxiaojieliuweipengtianyazhen:2020----:hcmlxomntsrcueadesnlaitosfscrtohcatranam
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publishDate	2020
allfields	10.1016/j.lwt.2020.110218 doi (DE-627)ELV004883527 (ELSEVIER)S0023-6438(20)31207-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Yang, Xinyan verfasserin aut The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria. Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing Guo, Xiaojie verfasserin aut Liu, Weipeng verfasserin aut Tian, Yazhen verfasserin aut Gao, Pingping verfasserin aut Ren, Yuwei verfasserin aut Zhang, Wei verfasserin aut Jiang, Yujun verfasserin aut Man, Chaoxin verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 134 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:134 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 134
spelling	10.1016/j.lwt.2020.110218 doi (DE-627)ELV004883527 (ELSEVIER)S0023-6438(20)31207-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Yang, Xinyan verfasserin aut The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria. Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing Guo, Xiaojie verfasserin aut Liu, Weipeng verfasserin aut Tian, Yazhen verfasserin aut Gao, Pingping verfasserin aut Ren, Yuwei verfasserin aut Zhang, Wei verfasserin aut Jiang, Yujun verfasserin aut Man, Chaoxin verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 134 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:134 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 134
allfields_unstemmed	10.1016/j.lwt.2020.110218 doi (DE-627)ELV004883527 (ELSEVIER)S0023-6438(20)31207-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Yang, Xinyan verfasserin aut The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria. Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing Guo, Xiaojie verfasserin aut Liu, Weipeng verfasserin aut Tian, Yazhen verfasserin aut Gao, Pingping verfasserin aut Ren, Yuwei verfasserin aut Zhang, Wei verfasserin aut Jiang, Yujun verfasserin aut Man, Chaoxin verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 134 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:134 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 134
allfieldsGer	10.1016/j.lwt.2020.110218 doi (DE-627)ELV004883527 (ELSEVIER)S0023-6438(20)31207-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Yang, Xinyan verfasserin aut The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria. Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing Guo, Xiaojie verfasserin aut Liu, Weipeng verfasserin aut Tian, Yazhen verfasserin aut Gao, Pingping verfasserin aut Ren, Yuwei verfasserin aut Zhang, Wei verfasserin aut Jiang, Yujun verfasserin aut Man, Chaoxin verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 134 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:134 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 134
allfieldsSound	10.1016/j.lwt.2020.110218 doi (DE-627)ELV004883527 (ELSEVIER)S0023-6438(20)31207-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Yang, Xinyan verfasserin aut The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria. Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing Guo, Xiaojie verfasserin aut Liu, Weipeng verfasserin aut Tian, Yazhen verfasserin aut Gao, Pingping verfasserin aut Ren, Yuwei verfasserin aut Zhang, Wei verfasserin aut Jiang, Yujun verfasserin aut Man, Chaoxin verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 134 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:134 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 134
language	English
source	Enthalten in LWT - food science and technology 134 volume:134
sourceStr	Enthalten in LWT - food science and technology 134 volume:134
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Yang, Xinyan @@aut@@ Guo, Xiaojie @@aut@@ Liu, Weipeng @@aut@@ Tian, Yazhen @@aut@@ Gao, Pingping @@aut@@ Ren, Yuwei @@aut@@ Zhang, Wei @@aut@@ Jiang, Yujun @@aut@@ Man, Chaoxin @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV004883527
language_de	englisch
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author	Yang, Xinyan
spellingShingle	Yang, Xinyan ddc 660 bkl 48.00 bkl 58.34 misc Psychrotrophic bacteria misc Raw milk misc Bacterial diversity misc Single molecule real-time sequencing The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
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topic_title	660 DE-600 48.00 bkl 58.34 bkl The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China Psychrotrophic bacteria Raw milk Bacterial diversity Single molecule real-time sequencing
topic	ddc 660 bkl 48.00 bkl 58.34 misc Psychrotrophic bacteria misc Raw milk misc Bacterial diversity misc Single molecule real-time sequencing
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title	The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
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title_full	The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
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title_sort	the complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in heilongjiang province, china
title_auth	The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
abstract	Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria.
abstractGer	Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria.
abstract_unstemmed	Psychrotrophic bacteria are the dominant organisms in refrigerated raw milk, which may have potentially adverse effects on the quality and shelf-life of dairy products. In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria.
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title_short	The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
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author2	Guo, Xiaojie Liu, Weipeng Tian, Yazhen Gao, Pingping Ren, Yuwei Zhang, Wei Jiang, Yujun Man, Chaoxin
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doi_str	10.1016/j.lwt.2020.110218
up_date	2024-07-07T00:27:42.737Z
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In this study, we investigated the concentration and microbial composition of psychrotrophic bacteria in raw milk from Heilongjiang Province (China) in winter and summer using traditional cultivation and single molecule real-time (SMRT) sequencing methods. The results showed that the mean counts of psychrotrophic bacteria were 3.73 log CFU/mL based on traditional cultivation method. The isolated psychrotrophic bacteria (45 genera, 120 species) showed high diversity. Pseudomonas, Lactococcus, Acinetobacter, Chryseobacterium and Staphylococcus were the most frequently isolated genera. Moreover, 2 potential novel genera and 3 unknown species were discovered. The SMRT sequencing method could accurately determine the relative abundance of psychrotrophic bacteria in raw milk. Brevundimonas (10.1%), Janthinobacterium (10.0%), Acinetobacter (8.9%), Sphingomonas (8.5%) and Enterococcus (8.1%), as the predominant genera, were present in all raw milk samples. The concentration and community structure of psychrotrophic bacteria varied significantly relying on the season. This work contributes to attracting dairy manufacturers' attention to the contamination of psychrotrophic bacteria in raw milk and providing support for the control of psychrotrophic bacteria.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Psychrotrophic bacteria</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Raw milk</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bacterial diversity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Single molecule real-time sequencing</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Guo, Xiaojie</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Weipeng</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" 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The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China

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