Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions

Abstract Milk microbiota has a great influence on the safety and quality of dairy products. However, few studies have investigated the variations of bacterial composition in raw milk. In this study, raw milk samples were collected in 12 successive months, and their bacterial compositions were determ...

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Autores principales:	Nan Li, Yuezhu Wang, Chunping You, Jing Ren, Wanyi Chen, Huajun Zheng, Zhenmin Liu
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2018
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/0dd0e82812b14fad9f6ce3715b8d5aa1
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spelling	oai:doaj.org-article:0dd0e82812b14fad9f6ce3715b8d5aa12021-12-02T15:08:43ZVariation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions10.1038/s41598-018-20862-82045-2322https://doaj.org/article/0dd0e82812b14fad9f6ce3715b8d5aa12018-02-01T00:00:00Zhttps://doi.org/10.1038/s41598-018-20862-8https://doaj.org/toc/2045-2322Abstract Milk microbiota has a great influence on the safety and quality of dairy products. However, few studies have investigated the variations of bacterial composition in raw milk. In this study, raw milk samples were collected in 12 successive months, and their bacterial compositions were determined by 16 S rRNA gene sequencing. The highest diversity of bacterial composition was detected in June, while the lowest was in December. Firmicutes, Proteobacteria and Actinobacteria were the most abundant phyla and exhibited a counter-balanced relationship. Pseudomonas, Lactococcus and Acinetobacter were the most prevalent genera (>1%), and a tiny core microbiota (Acinetobacter and Pseudomonas) was observed. Temperature and humidity were the determining factors for most variation in bacterial compositions at both the phylum and genus levels. Higher abundances of Pseudomonas, Propionibacterium and Flavobacterium were correlated with low temperature. Furthermore, Pseudomonas/Propionibacterium and Lactobacillus/Bifidobacterium were two pairs of genera that had synergistic effects. Associations between the microbiota and milk quality parameters were analyzed. The abundances of Propionibacterium and Pseudoalteromonas were negatively correlated to total bacterial count, which meant that they helped to maintain milk quality, while a series of environmental microorganisms contributed to the spoilage of raw milk.Nan LiYuezhu WangChunping YouJing RenWanyi ChenHuajun ZhengZhenmin LiuNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 8, Iss 1, Pp 1-10 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Nan Li Yuezhu Wang Chunping You Jing Ren Wanyi Chen Huajun Zheng Zhenmin Liu Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
description	Abstract Milk microbiota has a great influence on the safety and quality of dairy products. However, few studies have investigated the variations of bacterial composition in raw milk. In this study, raw milk samples were collected in 12 successive months, and their bacterial compositions were determined by 16 S rRNA gene sequencing. The highest diversity of bacterial composition was detected in June, while the lowest was in December. Firmicutes, Proteobacteria and Actinobacteria were the most abundant phyla and exhibited a counter-balanced relationship. Pseudomonas, Lactococcus and Acinetobacter were the most prevalent genera (>1%), and a tiny core microbiota (Acinetobacter and Pseudomonas) was observed. Temperature and humidity were the determining factors for most variation in bacterial compositions at both the phylum and genus levels. Higher abundances of Pseudomonas, Propionibacterium and Flavobacterium were correlated with low temperature. Furthermore, Pseudomonas/Propionibacterium and Lactobacillus/Bifidobacterium were two pairs of genera that had synergistic effects. Associations between the microbiota and milk quality parameters were analyzed. The abundances of Propionibacterium and Pseudoalteromonas were negatively correlated to total bacterial count, which meant that they helped to maintain milk quality, while a series of environmental microorganisms contributed to the spoilage of raw milk.
format	article
author	Nan Li Yuezhu Wang Chunping You Jing Ren Wanyi Chen Huajun Zheng Zhenmin Liu
author_facet	Nan Li Yuezhu Wang Chunping You Jing Ren Wanyi Chen Huajun Zheng Zhenmin Liu
author_sort	Nan Li
title	Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
title_short	Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
title_full	Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
title_fullStr	Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
title_full_unstemmed	Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
title_sort	variation in raw milk microbiota throughout 12 months and the impact of weather conditions
publisher	Nature Portfolio
publishDate	2018
url	https://doaj.org/article/0dd0e82812b14fad9f6ce3715b8d5aa1
work_keys_str_mv	AT nanli variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions AT yuezhuwang variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions AT chunpingyou variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions AT jingren variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions AT wanyichen variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions AT huajunzheng variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions AT zhenminliu variationinrawmilkmicrobiotathroughout12monthsandtheimpactofweatherconditions
_version_	1718387983643574272

Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions

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