CAJ | 학술논문

研究新型广谱乳酸菌细菌素格氏乳球菌素LG34在牛奶贮藏中的应用。以细菌总数、酸度和感官指标为指标，评价在4℃和22℃下贮藏，添加格氏乳球菌素LG34对巴氏消毒乳贮藏效果的影响。结果表明，添加格氏乳球菌素LG34可显著延长巴氏消毒乳的保质期；在4℃和22℃下贮藏，较不添加格氏乳球菌素LG34的巴氏消毒乳保质期分别延长了24 h和12 h；与杀菌后添加格氏乳球菌素LG34相比，在杀菌前添加格氏乳球菌素LG34的牛乳，其贮藏时间显著延长。
연구신형엄보유산균세균소격씨유구균소LG34재우내저장중적응용。이세균총수、산도화감관지표위지표，평개재4℃화22℃하저장，첨가격씨유구균소LG34대파씨소독유저장효과적영향。결과표명，첨가격씨유구균소LG34가현저연장파씨소독유적보질기；재4℃화22℃하저장，교불첨가격씨유구균소LG34적파씨소독유보질기분별연장료24 h화12 h；여살균후첨가격씨유구균소LG34상비，재살균전첨가격씨유구균소LG34적우유，기저장시간현저연장。
The application of garviecinLG34,a new bacteriocin with broad inhibitory spectrum in the pasteurizing milk is researched. Using the total number of bacteria,acidity and sensory as index,effects of garviecinLG34 on pasteurizing milk's storage life are studied. Results show that adding garviecinLG34 can significantly prolong the storage life of milk. The storage life of samples added garviecinLG34 prolonged by 24 h and 12 h at 4 ℃and 22 ℃than those not adding garviecinLG34. Moreover,the storage life of samples adding garviecinLG34 to the milk before pasteurization is significantly more than those adding garviecinLG34 after pasteurization.