Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Lo, Raquel, Turner, Mark S., Weeks, Mike and Bansal, Nidhi (2016) Culture-independent bacterial community profiling of carbon dioxide treated raw milk. International Journal of Food Microbiology, 233 81-89. doi:10.1016/j.ijfoodmicro.2016.06.015

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Author Lo, Raquel
Turner, Mark S.
Weeks, Mike
Bansal, Nidhi
Title Culture-independent bacterial community profiling of carbon dioxide treated raw milk
Journal name International Journal of Food Microbiology   Check publisher's open access policy
ISSN 1879-3460
0168-1605
Publication date 2016-09-16
Sub-type Article (original research)
DOI 10.1016/j.ijfoodmicro.2016.06.015
Open Access Status File (Author Post-print)
Volume 233
Start page 81
End page 89
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
Due to technical simplicity and strong inhibition against the growth of psychrotrophic bacteria in milk, CO2 treatment has emerged as an attractive processing aid to increase the storage time of raw milk before downstream processing. However, it is yet to be adopted by the industry. In order to further explore the suitability of CO2 treatment for raw milk processing, the bacterial populations of carbonated raw milk collected locally from five different sources in Australia were analysed with next-generation sequencing. Growth inhibition by CO2 was confirmed, with spoilage delayed by at least 7 days compared with non-carbonated controls. All non-carbonated controls were spoiled by Gammaproteobacteria, namely Pseudomonas fluorescens group bacteria, Serratia and Erwinia. Two out of the five carbonated samples shared the same spoilage bacteria as their corresponding controls. The rest of the three carbonated samples were spoiled by the lactic acid bacterium (LAB) Leuconostoc. This is consistent with higher tolerance of LAB towards CO2 and selection of LAB in meat products stored in CO2-enriched modified atmosphere packaging. No harmful bacteria were found to be selected by CO2. LAB are generally regarded as safe (GRAS), thus the selection for Leuconostoc by CO2 in some of the samples poses no safety concern. In addition, we have confirmed previous findings that 454 pyrosequencing and Illumina sequencing of 16S rRNA gene amplicons from the same sample yield highly similar results. This supports comparison of results obtained with the two different sequencing platforms, which may be necessary considering the imminent discontinuation of 454 pyrosequencing.
Keyword Bacterial community profiling
CO2 treatment
Next-generation sequencing
Raw milk microbiota
Raw milk spoilage
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
 
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