Journal of Food & Industrial Microbiology

Department of Food and Drug, University of Parma, Parma, Italy

Publications

• Mini Review   
  Nutrient Content and Core Microbiota of Packaged Pasteurised Milk Products Characterised during Storage
  Author(s): Cecilia Boyd*
  
  Microbial communities in pasteurized milk are intricate and influenced by storage and sterilization conditions. Pasteurized dairy products may be highly susceptible to spoilage due to this intricate microflora. High-throughput sequencing was used to identify microorganisms in packaged pasteurized milk products taken from dairy processing factories in China and stored at 0, 4, 10, 15, and 25oC for 15 days. As a result, the majority of the microbiota was classified into six phyla and 44 genera. In addition, principal component and multi-factor analyses were used to examine the changes in the pasteurized milk's nutritional composition, which included 8 chemical constituents, 7 taste values, and 16 free amino acids. Pseudomonas, Aeromonas, Paenibacillus, and Serratia were found to be the core functional microbiota that has a significant impact on .. Read More»
  DOI: 10.37421/2572-4134.2023.9.264

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