Lee Jeeyeon, Seo Yeongeun, Ha Jimyeong, Kim Sejeong, Choi Yukyung, Oh Hyemin, Lee Yewon, Kim Yujin, Kang Joohyun, Park Eunyoung, Yoon Yohan
Department of Food and Nutrition Dong Eui University Busan Korea.
Department of Food and Nutrition Sookmyung Women's University Seoul Korea.
Food Sci Nutr. 2020 Jul 31;8(9):5071-5076. doi: 10.1002/fsn3.1806. eCollection 2020 Sep.
This study aimed to compare the three strains of survival in raw milk cheese and pasteurized milk cheese and to suggest the effect of milk microbiota on survival. cell counts decreased in all cheese as ripening time increased, and the survival rate was different for the strains of . Furthermore, survived longer in raw milk cheese than in pasteurized milk cheese. The difference of bacterial survival in each cheese was independent of A or the spp. populations in cheeses; there was no difference in A or spp. populations in all cheeses. The richness of microbiota in raw milk was little higher than in pasteurized milk, and five phyla (Chloroflexi, Cyanobacteria, Deinococcus-Thermus, Lentisphaerae, and Verrucomicrobia) were present only in raw milk. Also, organic acid-producing bacteria were presented more in pasteurized milk compared with raw milk; thus, the growth of was slower in pasteurized milk. In conclusion, differences in the microbial community of milk can affect the growth of . Making cheese using raw milk is a risk of infection; thus, efforts to prevent growth of such as the use of appropriate food additives are required.
本研究旨在比较三种菌株在生乳奶酪和巴氏杀菌乳奶酪中的存活率，并探讨乳微生物群对其存活率的影响。随着成熟时间的增加，所有奶酪中的细胞计数均下降，且不同菌株的存活率存在差异。此外，该菌株在生乳奶酪中的存活时间比在巴氏杀菌乳奶酪中更长。每种奶酪中细菌存活的差异与奶酪中的A或特定菌属种群无关；所有奶酪中的A或特定菌属种群均无差异。生乳中微生物群的丰富度略高于巴氏杀菌乳，且五个门（绿弯菌门、蓝细菌门、嗜热放线菌门、浮霉菌门和疣微菌门）仅存在于生乳中。此外，与生乳相比，巴氏杀菌乳中产生有机酸的细菌更多；因此，该菌株在巴氏杀菌乳中的生长较慢。总之，乳中微生物群落的差异会影响该菌株的生长。使用生乳制作奶酪存在该菌株感染的风险；因此，需要采取措施，如使用适当的食品添加剂来防止该菌株生长。
