发酵工业噬菌体污染的来源、检测与防治  

Bacteriophage in fermentation industry: sources, detection and control actions

作　　者：孙文敬[1,2,3] 莫秋云[1] 刘长峰[1] 崔凤杰[1,2,3] 周延政 王大明 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]江西省生物发酵食品添加剂工程技术研究中心,上饶334221 [3]百勤异VC钠有限公司,上饶334221

出　　处：《食品科技》2013年第8期323-327,共5页Food Science and Technology

基　　金：国家高技术研究发展"863"计划项目(2012AA022103);国家微生物制造高技术产业化专项项目(发改办高技[2011]1158号);江西省科技条件平台建设项目(2010DTZ01900);江西省优势科技创新团队计划项目(2010DQB800);江苏大学高级专业人才科研启动基金项目(08JDG029);江西省博士后科研择优项目(赣人社字[2012]195号)

摘　　要：噬菌体广泛存在于适合宿主菌生存的泥土、污水和空气中,发酵生产中使用的微生物几乎都有被噬菌体侵染的可能性。噬菌体污染给发酵工业带来了严重危害,特别是在乳制品、L-谷氨酸和2-酮基-D-葡萄糖酸等产品的生产中,噬菌体污染仍是导致发酵异常的主要原因。因此,建立有效的噬菌体防治策略显得尤为重要。综述了噬菌体污染的来源及其快速检测方法,介绍了一些经济有效的噬菌体污染防治措施,并对噬菌体污染防治技术的发展前景进行了展望。Bacteriophages are ubiquitous in soil, sewage and air. Almost all the industrial-scale fermentations that rely on the use of microoganisms have the possibility of being infected by these phages. In particular, phages are the primary cause of failure in the fermentation industry of dairy products, L-glutamic acid and 2-keto-D-glucose acid, etc. Although phage infection causes the most destructive damages in the fermentation industry, this problem has not yet been completely solved. Therefore, prevention and remedial actions are significant to prevent the phage infection. The present review provided a detailed research progress of sources of the phage contamination, recently-developed rapid detection methods of phages, economical and effective control actions of infection, and prospective of phage contamination and control technology.

关 键 词：发酵 噬菌体 污染 检测 防治 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]