Journal of Food & Industrial Microbiology

Department of Food Science and Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece

Publications

• Mini Review   
  Characterising the Essential Microbiota and Nutrient Makeup of Packaged Pasteurised Milk Products While they are Being Stored
  Author(s): Matteo Shindano*
  
  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 the nutritiona.. Read More»
  DOI: 10.37421/2572-4134.2022.8.253

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