{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T16:08:27Z","timestamp":1753891707451,"version":"3.41.2"},"reference-count":53,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,12,19]],"date-time":"2023-12-19T00:00:00Z","timestamp":1702944000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>With the growing production of raw milk, interest has been increasing in its quality control. CO<jats:sub>2<\/jats:sub>, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration. Therefore, the effects of CO<jats:sub>2<\/jats:sub> treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined by 16S rRNA analysis combined with electronic nose, and electronic tongue techniques. The results indicated that, the refrigeration time was shown to be prolonged by CO<jats:sub>2<\/jats:sub> in a concentration-dependent way. And CO<jats:sub>2<\/jats:sub> treatment was linked to substantial variations in beta and alpha diversity as well as the relative abundances of various microbial taxa (<jats:italic>p<\/jats:italic> &amp;lt; 0.01). The dominant bacterial phylum Proteobacteria was replaced with Firmicutes, while the major bacterial genera <jats:italic>Acinetobacter<\/jats:italic> and <jats:italic>Pseudomonas<\/jats:italic> were replaced with lactic acid bacteria (LAB), including <jats:italic>Leuconostoc<\/jats:italic>, <jats:italic>Lactococcus<\/jats:italic>, and <jats:italic>Lactobacillus<\/jats:italic>. From the perspective of biomarkers enriched in CO<jats:sub>2<\/jats:sub>-treated sample, almost all of them belong to LAB, no introduction of harmful toxins has been found. The assessment of the quality of raw milk revealed that CO<jats:sub>2<\/jats:sub> improved the quality of raw milk by lowering the acidity and the rate of protein and fat breakdown, and improved the flavor by reducing the generation of volatiles, and increasing umami, richness, milk flavor and sweetness, but reducing sourness. These findings offer a new theoretical foundation for the industrial use of CO<jats:sub>2<\/jats:sub> in raw milk.<\/jats:p>","DOI":"10.3389\/fnut.2023.1285653","type":"journal-article","created":{"date-parts":[[2023,12,19]],"date-time":"2023-12-19T08:42:41Z","timestamp":1702975361000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality"],"prefix":"10.3389","volume":"10","author":[{"given":"Anran","family":"Zheng","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun","family":"Liu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mengsong","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ningxia","family":"Bu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dunhua","family":"Liu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chaokun","family":"Wei","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2023,12,19]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"7276","DOI":"10.3168\/jds.2021-21758","article-title":"Graduate student literature review: farm management practices: potential microbial sources that determine the microbiota of raw bovine milk","volume":"105","author":"Ouamba","year":"2022","journal-title":"J Dairy Sci"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"948","DOI":"10.1111\/1471-0307.12988","article-title":"Molecular surveillance of toxoplasma gondii in raw milk and artisan cheese of sheep, goat, cow and water buffalo origin","volume":"76","author":"Culbasan","year":"2022","journal-title":"Int J Dairy Technol"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"51","DOI":"10.1111\/1471-0307.12905","article-title":"Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm-forming ability of Pseudomonas","volume":"76","author":"Li","year":"2023","journal-title":"Int J Dairy Technol"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1111\/j.1471-0307.2009.00542.x","article-title":"Proteolytic activity among psychrotrophic bacteria isolated from refrigerated raw milk","volume":"63","author":"Nornberg","year":"2010","journal-title":"Int J Dairy Technol"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"110165","DOI":"10.1016\/j.lwt.2020.110165","article-title":"Identification and selection of heat-stable protease and lipase-producing psychrotrophic bacteria from fresh and chilled raw milk during up to five days storage","volume":"134","author":"Zhang","year":"2020","journal-title":"LWT-Food Sci Technol"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"100529","DOI":"10.1016\/j.crfs.2023.100529","article-title":"The influence of non-thermal technologies on color pigments of food materials: an updated review","volume":"6","author":"Pandiselvam","year":"2023","journal-title":"Curr Res Food Sci"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"154","DOI":"10.1016\/j.tifs.2021.09.015","article-title":"The use of soluble gas stabilization technology on food \u2013 a review","volume":"118","author":"Esmaeilian","year":"2021","journal-title":"Trends Food Sci Technol"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"502","DOI":"10.4315\/0362-028X-59.5.502","article-title":"Preservation of the microbiological and biochemical quality of raw milk by carbon dioxide addition. 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