原料乳加工过程中嗜冷菌研究进展  

Research progress of psychrotrophic bacteria in raw milk processing

作　　者：张峰 张雅婷 张虹玉 赛乃瓦尔·艾合坦木 夏永军[1] 艾连中[1] 熊智强[1] ZHANG Feng;ZHANG Yating;ZHANG Hongyu;AIHETANMU Sainaiwaer;XIA Yongjun;AI Lianzhong;XIONG Zhiqiang(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海食品微生物工程研究中心,上海200093

出　　处：《工业微生物》2021年第3期53-59,共7页Industrial Microbiology

基　　金：国家重点研发计划项目(2018YFC1604305);上海食品微生物工程技术研究中心(19DZ2281100)。

摘　　要：原料乳低温储藏期间,嗜冷菌大量繁殖,对乳制品质量和保质期构成极大威胁。特别是嗜冷菌产生的胞外蛋白酶、脂肪酶和磷脂酶等酶类能耐受巴氏杀菌和高温瞬时灭菌,水解牛奶中的蛋白质、脂肪和卵磷脂等营养物质。本文重点介绍嗜冷菌及其胞外产物对原料乳加工的影响和常见的快速分析检测方法,以期为乳品安全加工提供理论依据。During low temperature storage of raw milk,psychrotrophic bacteria proliferate in large numbers,posing a great threat to the quality and shelf life of dairy products.In particular,enzymes such as extracellular proteases,lipases and phospholipases produced by psychrotrophic bacteria can withstand pasteurization and high-temperature instantaneous sterilization,and hydrolyze nutrients such as protein,fat and lecithin in milk.In this paper,the influences of psychrotrophic bacteria and their extracellular products on raw milk processing,and common rapid analysis and detection methods were focused,in order to provide a theoretical basis for the safe processing of dairy production.

关 键 词：原料乳 嗜冷菌 胞外蛋白酶 胞外脂肪酶 

分 类 号：TS2[轻工技术与工程—食品科学与工程]