抗噬菌体发酵剂在乳品工业中的应用及对发酵过程的控制  

Application of Anti-Phage Starter in Dairy Industry and Control of Fermentation Process

作　　者：张荣 岩蓉 ZHANG Rong;YAN Rong(Xinjiang Industrial Economics School(Xinjiang Economic and Trade Technician College),Urumqi 830013,China)

机构地区：[1]新疆工业经济学校(新疆经济贸易技师学院),新疆乌鲁木齐830013

出　　处：《食品安全导刊》2024年第5期16-18,共3页China Food Safety Magazine

摘　　要：近年来,随着乳品消费需求的持续增长和生产工艺的不断升级,乳品工业面临着日益严峻的微生物安全问题,其中噬菌体污染对乳品发酵过程的影响尤为突出。噬菌体是侵染乳酸菌的病毒,其广泛分布与快速增殖特性严重威胁着乳品发酵的稳定性与产品质量,影响着乳品企业的经济效益和市场声誉。噬菌体污染已成为制约乳品发酵稳定性和产品质量的关键因素。抗噬菌体发酵剂的研发与应用,结合严格的工艺控制措施,为应对这一挑战提供了有效的解决方案,以确保乳品发酵的顺利进行和产品质量的提升。本文探讨抗噬菌体发酵剂在乳品工业中的重要作用及其对发酵过程的控制策略。In recent years,with the continuous growth of dairy consumption demand and the continuous upgrading of production technology,dairy industry is facing increasingly severe microbial safety problems,among which phage pollution has a particularly prominent impact on dairy fermentation process.As a virus that infects lactic acid bacteria,phage’s wide distribution and rapid proliferation seriously threaten the stability of dairy fermentation and product quality,and bring great challenges to the economic benefits and market reputation of dairy enterprises.Phage pollution has become a key factor restricting the stability of dairy fermentation and product quality.The research and application of anti-phage starter,combined with strict process control measures,provides an effective solution to this challenge to ensure the smooth progress of dairy fermentation and the improvement of product quality.This paper discusses the important role of anti-phage starter in dairy industry and its control strategy for fermentation process.

关 键 词：抗噬菌体发酵剂 乳品工业 噬菌体污染 发酵过程控制 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS205.5[轻工技术与工程—食品科学与工程]