超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
邓红1,2,3,雷佳蕾1,杨天歌1,刘旻昊1,孟永宏1,2,3(
),郭玉蓉1,2,3,薛佳1,2,3()
),郭玉蓉1,2,3,薛佳1,2,3()
Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
DENG Hong1,2,3,LEI JiaLei1,YANG TianGe1,LIU MinHao1,MENG YongHong1,2,3(),GUO YuRong1,2,3,XUE Jia1,2,3()
),GUO YuRong1,2,3,XUE Jia1,2,3()
图4. 基于16S rRNA基因焦磷酸测序分析的DNA排名前10的物种OTU相对丰度
Control：未处理的NFC苹果汁;HHP1、2、3、4、5：贮藏期超高压处理的NFC苹果汁1、2、3、4、5周;HTST1、3、5、7、10：超高温瞬时杀菌处理的NFC苹果汁1、3、5、7、10周。A-E依次是OTU按门、纲、目、科、属分类水平分类 CK: Untreated NFC apple juice; HHP1, 2, 3, 4, 5: NFC apple juice treated with ultra-high pressure during storage 1, 2, 3, 4, and 5 weeks; HTST1, 3, 5, 7, 10: NFC apple juice treated with ultra-high temperature instantaneous sterilization 1, 3, 5, 7, and 10 weeks. A-E: OTU is classified according to the door, outline, purpose, and department, respectively
Fig. 4. The relative abundance of the top 10 species of OTU based on the 16S rRNA gene pyrosequencing analysis of DNA
