Changes of the bacterial and fungal populations present in organic dark leafy green vegetable juices during refrigerated storage

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-12 DOI:10.1016/j.foodcont.2024.111029

Chenxi Guo, Xiran Li, Hongye Wang, Luxin Wang

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引用次数: 0

Abstract

Dark leafy green vegetable juices (DLGVJs), prepared with vegetables such as kale and chard, have shown substantial market growth in the past decade due to its profound health benefits. Unfortunately, as an innovative product, there was limited research focusing on DLGVJs. This study aimed to bridge key critical knowledge gaps associated with the microbial quality and shelf life of DLGVJs and elucidate the changes in both physicochemical and microbial properties of different organic DLGVJs during refrigerated storage. Culture-dependent and culture-independent analytical methods were applied to profile the bacterial and fungal populations in three organic DLGVJs (kale, chard, and collard greens) during refrigeration. Plate count results showed that the initial total aerobic plate counts (APC) ranged from 6.49 ± 0.03 to 6.74 ± 0.08 Log CFU/mL, and the initial total fungal counts ranged from 5.19 ± 0.06 to 6.75 ± 0.04 Log CFU/mL in fresh DLGVJs. During refrigerated storage the pH of DLGVJs decreased as the storage time increased and the redness of the juices increased as well. The culture-dependent analysis revealed bacterial counts initially increased and then declined, while fungal counts showed an initial decrease followed by an increase. By the end of the storage, the highest APC and fungal population were observed in kale juice and chard juice (7.03 ± 0.05 and 6.70 ± 0.03 Log CFU/mL) respectively. 16S rRNA sequencing results showed that the dominant bacterial genera of spoiled DLGVJs at the end of storage included Serratia, Leuconostoc, and Hafnia-obesumbacterium, and the major spoilage fungal were composed of Mrakia, Filobasidium, and Vishniacozyma. Results of this study provide insights into the microbial populations present in DLGVJs and the dominant spoilage genera during refrigerated storage, laying the foundation for the development of intervention strategies in the future.

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有机深绿叶蔬菜汁中细菌和真菌数量在冷藏储存期间的变化

用羽衣甘蓝和芥蓝等蔬菜制成的深色绿叶蔬菜汁（DLGVJs）因其对健康的巨大益处，在过去十年中呈现出大幅的市场增长。遗憾的是，作为一种创新产品，有关 DLGVJs 的研究十分有限。本研究旨在弥补与 DLGVJs 微生物质量和保质期相关的关键知识空白，并阐明不同有机 DLGVJs 在冷藏贮存期间理化和微生物特性的变化。我们采用了依赖培养和不依赖培养的分析方法来分析三种有机 DLGVJ（羽衣甘蓝、芥蓝和羽衣甘蓝）在冷藏期间的细菌和真菌数量。平板计数结果显示，在新鲜的 DLGVJ 中，最初的需氧平板计数（APC）范围为 6.49 ± 0.03 至 6.74 ± 0.08 Log CFU/mL，最初的真菌计数范围为 5.19 ± 0.06 至 6.75 ± 0.04 Log CFU/mL。在冷藏贮藏期间，随着贮藏时间的延长，DLGVJs 的 pH 值下降，果汁的红度也增加了。培养分析表明，细菌数量最初增加，随后减少，而真菌数量则是最初减少，随后增加。贮藏结束时，甘蓝汁和芥蓝汁中的 APC 和真菌数量最高（分别为 7.03 ± 0.05 和 6.70 ± 0.03 Log CFU/mL）。16S rRNA 测序结果显示，贮藏结束时变质的 DLGVJ 的主要细菌属包括 Serratia、Leuconostoc 和 Hafnia-obesumbacterium，主要腐败真菌包括 Mrakia、Filobasidium 和 Vishniacozyma。这项研究的结果有助于深入了解冷藏贮藏期间 DLGVJ 中的微生物种群和主要腐败菌属，为今后制定干预策略奠定了基础。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.