Characterization of psychrotrophic and thermoduric bacteria in raw milk using a multi-omics approach.

ABSTRACT: Psychrotrophic and thermoduric bacteria are the main reasons for the spoilage of dairy products. This study aims to address the composition and function of psychrotrophic and thermoduric bacteria in eight groups of raw milk samples obtained from Heilongjiang Province and Inner Mongolia (China). Microbial enumeration showed an average total bacterial count of 4.63 log c.f.u. ml^-1 and psychrotrophic bacterial counts of 4.82 log c.f.u. ml^-1. The mean counts of mesophilic and thermophilic thermoduric bacteria were 3.68 log and 1.81 log c.f.u. ml^-1, respectively. Isolated psychrotrophic bacteria (26 genera and 50 species) and mesophilic thermoduric bacteria (20 genera and 32 species) showed high microbial diversity. Through metagenomic and proteomic analyses, si

SUBMITTER: Qin X 

PROVIDER: S-EPMC11540130 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature