Microbial diversity analysis and isolation of thermoresistant lactic acid bacteria in pasteurized milk
Jiancun Zhao, Jian Gong, Wanjie Liang, Susu Zhang · 2024
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Description
Jiancun Zhao and three co-authors wrote this 2024 study on which microbes survive inside commercial pasteurized milk. Pasteurization kills most bacteria, but the survivors shape shelf life and safety. The team profiled seventeen retail milks grouped by shelf-life length and cultured out heat-tough lactic acid bacteria.
Three phyla dominated all samples, while the lactic acid cast rotated with shelf life. One Streptococcus led in the shortest-lived milks, a Weissella in the middle group, and a Lactobacillus in the longest. They isolated a strain of Enterococcus faecium from one sample with remarkable heat tolerance. After two hours at fifty degrees it survived at over eighty percent, versus under thirty for a comparison strain from the human mouth. The authors offer the survey as a map of pasteurized milk's hidden ecology, and the strain as a recruit for the pool of industrial starter cultures.
Catalog record
| CREATOR | Jiancun Zhao, Jian Gong, Wanjie Liang, Susu Zhang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 40 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |