The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology

• Published in: International journal of food science & technology Vol. 59; no. 3; pp. 1911 - 1926
• Main Authors: Huang, Juan, Yao, Qing‐bo, Feng, Li‐ke, Peng, Xiao‐xia, Fei, Yong‐tao, Huang, Yan‐yan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.03.2024
• Subjects: Bacteria; bacterial community profiling; Carbon dioxide; CO2 treatment; Cold storage; Cow's milk; Industrial applications; Lactic acid; Lactic acid bacteria; Meat products; Microflora; Milk; Modified atmospheres; next‐generation sequencing; Packaging; Pseudomonas fluorescens; raw milk microbiota; raw milk spoilage; Serratia; Spoilage; Stored products; China

Summary Carbon dioxide (CO2) has the potential to extend the storage time of raw milk, but its industrial application in this regard has not been thoroughly explored. This study aimed to investigate the microflora of CO2‐treated and untreated raw milk from South China using Illumina sequencing. The...