乳酸细菌噬菌体的检测及在发酵生产中的控制研究  

Detection and control in dairy fermentation of lactic acid bacteria phage

作　　者：袁琳[1] 崔泽林[2] 赵勇(综述)[1] 

机构地区：[1]上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心,201306 [2]上海交通大学医学院病原生物学教研室,200025

出　　处：《国际生物制品学杂志》2013年第6期312-315,共4页International Journal of Biologicals

摘　　要：噬菌体感染是乳制品发酵过程中乳酸细菌活性降低的常见原因,不仅影响乳制品质量,严重时会出现乳制品倒罐现象.此文介绍了乳制品发酵过程中感染乳酸细菌的常见噬菌体种类、来源和特征,讨论了目前常用检测此类噬菌体的方法,归纳了大规模乳制品发酵过程中控制噬菌体感染的途径和方法.Bacteriophage is the most common factor for decreasing the activity of lactic acid bacteria in dairy fermentation,which has great influence on dairy products quality and can lead to throw dairy products away in severe conditions.This review introduces the varieties,the sources and the characteristics of common bacteriophages which can infect lactic acid bacteria in dairy fermentation,discusses the current methods for bacteriophage detection,and concludes the approaches and ways for bacteriophage infection control during large-scale dairy fermentation.

关 键 词：乳制品 发酵 细菌噬菌体 质量控制 乳酸细菌 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]