Yang Xujin, Wang Pengjie, Wu Junrui, Wu Jindi, Liu Jiayuan, Han Xiaodong
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, China.
Inner Mongolia Agricultural University Yang Xujin Innovation Studio, Inner Mongolia Agricultural University, Hohhot, 010018, China.
Sci Rep. 2025 Jul 2;15(1):23211. doi: 10.1038/s41598-025-05512-0.
Sheep milk, while nutritionally dense due to high calcium and B vitamins, spoils rapidly due to its diverse microbiota. Contamination risks arise from environmental Listeria or biofilm-forming microbes during milking and handling. This study employed 16 S rRNA gene sequencing to characterize microbial dynamics in sheep milk treated with ultrasound, pasteurization, and ultrasound/pasteurization during refrigerated storage. Analysis of 71 samples yielded 3,301,066 high-quality reads, revealing significant shifts in microbial community composition and diversity. Results revealed that Lactococcus was the primary bacteria causing deterioration in untreated sheep milk stored at 4 °C. In treated samples, the significant growth of Lactococcus and Hafniella obesoides were identified as the main cause of spoilage during 4 °C storage. This research provides valuable insights into bacterial influences on sheep milk under different processing conditions, offering potential for reducing milk losses during transportation, processing, and lowering costs in the dairy industry.
羊奶虽然因富含钙和B族维生素而营养丰富，但由于其多样的微生物群而迅速变质。在挤奶和处理过程中，环境中的李斯特菌或形成生物膜的微生物会带来污染风险。本研究采用16S rRNA基因测序来表征在冷藏储存期间经超声、巴氏杀菌和超声/巴氏杀菌处理的羊奶中的微生物动态。对71个样本的分析产生了3301066条高质量读数，揭示了微生物群落组成和多样性的显著变化。结果表明，乳酸球菌是导致4°C储存的未处理羊奶变质的主要细菌。在处理过的样本中，乳酸球菌和肥胖哈夫尼菌的显著生长被确定为4°C储存期间变质的主要原因。本研究为不同加工条件下细菌对羊奶的影响提供了有价值的见解，为减少乳制品行业运输和加工过程中的牛奶损失及降低成本提供了可能性。
