Lee Ju-Hui, Moon Hyeonjun, Park Hye-Rim, Noh Ji-In, Kim Sang-Soon
Department of Food Engineering, Dankook University, Cheonan 31116, Republic of Korea.
School of Animal & Food Sciences and Marketing, Konkuk University, Seoul 05029, Republic of Korea.
Foods. 2025 Apr 19;14(8):1414. doi: 10.3390/foods14081414.
The purpose of this study was to identify the microbial community of raw milk samples before and after UV-C irradiation and to establish fundamental data on UV-C treatment to improve the safety and shelf life of raw milk. Metagenomic analysis revealed that spp., spp., and spp. were the dominant genera in raw milk, while spp. became more prevalent after 14 days of refrigerated storage. The microorganisms in raw milk were isolated using selective media and identified as 4364 and DSM 20019. To compare the UV resistance of these microorganisms, , , , and were inoculated into sterilized milk and subjected to UV-C treatment. The reduction rates of . were significantly lower than those of the other strains (. , . , and . ). These findings provide insights into the microbial distribution in raw milk and the degree of resistance to UV treatment, which can serve as fundamental data for the pasteurization of raw milk.
本研究的目的是鉴定紫外线-C（UV-C）照射前后原料乳样品中的微生物群落，并建立关于UV-C处理的基础数据，以提高原料乳的安全性和保质期。宏基因组分析表明， 属、 属和 属是原料乳中的优势菌属，而 属在冷藏储存14天后变得更为普遍。使用选择性培养基分离原料乳中的微生物，并鉴定为 4364和DSM 20019。为了比较这些微生物的抗紫外线能力，将 、 、 和 接种到灭菌乳中并进行UV-C处理。 的减少率显著低于其他菌株（ 、 和 ）。这些发现为原料乳中的微生物分布和对紫外线处理的抗性程度提供了见解，可作为原料乳巴氏杀菌的基础数据。
