预测微生物学在乳及乳制品中的应用  

Application of Predictive Microbiology in Dairy Products

作　　者：张亚红[1,2] 王娉[1] 杨海荣[1] 赵勇胜[1] 陈颖[1] 

机构地区：[1]中国检验检疫科学研究院,北京100176 [2]南京农业大学食品科技学院

出　　处：《检验检疫学刊》2015年第6期62-65,51,共5页Journal of Inspection and Quarantine

基　　金：国家科技支撑计划(2013BAD18B11;2013BAD19B05)

摘　　要：综述了预测微生物学在乳及乳制品中的应用。通过建立原料乳中常见致病菌和嗜冷菌的生长预测模型,可为原料乳储藏和运输过程中微生物的控制提供理论依据;液态乳制品(巴氏杀菌乳和灭菌乳)不仅建立了微生物在液态乳中的生长预测模型,同时建立了非热杀菌和抑菌物质作用下微生物的预测模型,为液态乳制品配方优化、工艺改进提供了理论指导;发酵乳中的应用包括对有益菌乳酸菌的预测和常见污染物霉菌的预测,为提高发酵乳的高品质期,保障发酵乳的安全提供了基础数据;预测微生物学在干酪中的应用主要集中在可于冷藏温度下生长的单增李斯特菌。此外,指出了预测微生物学在乳及乳制品领域研究中存在的问题,如研究内容较单一,模型有效性有待提高,数据获取新方法研究较少等。In this paper, the application of predictive microbiology in raw milk, liquid milk, low temperature milk and cheese were reviewed. By building mathematical models of the pathogenic bacteria and psychrophilic bacteria in raw milk, predictive microbiology provides a theoretical basis for the control of the microorganisms in the storage and transportation process of raw milk. For Liquid dairy products （pasteurized milk and sterilized milk）, it is not only to establish a predictive model for microbial growth in liquid milk, but also establish predictive models in non-thermal effect and antimicrobial substance, to provide theoretical guidance for the optimization of formulation and process improvements. For fermented milk, it was mainly in the lactic acid bacteria and fungal, and provided basic data to improve the quality and ensure the security. For cheese, it was focused on Listeria monocytogenes that can growth at refrigeration temperatures. Besides, there are some issues in the field of milk and dairy products, such as the research content than a single, the effectiveness model needed to be improved, the new method to acquire data was less.

关 键 词：预测微生物学 食品安全 乳 乳制品 

分 类 号：Q939.9[生物学—微生物学] TS201.3[轻工技术与工程—食品科学]