CAJ | 학술논문

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.
서균체감염시유제품발효과정중유산세균활성강저적상견원인,불부영향유제품질량,엄중시회출현유제품도관현상.차문개소료유제품발효과정중감염유산세균적상견서균체충류、래원화특정,토론료목전상용검측차류서균체적방법,귀납료대규모유제품발효과정중공제서균체감염적도경화방법.
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.