摘要
本文通过对乳酸菌噬菌体主要的生长特点,包括滋生的环境、对恶劣环境的抵抗能力以及快速的生长繁殖速度和对传播感染途径的阐述。结合生产实际,介绍一些可行的控制噬菌体的方法:①发酵剂的选择与优化组合;②抗噬菌体培养基的选择与制备;③工厂的空气净化过虑系统设计及设备的清洗与消毒管理。
The paper analyzed the main traits of lactobacilli bacteriophage, including the growth surroundings, the viability under the extremely conditions, and the velocity of propagating, and expounded the process to attack lactobacilli. Combination with practice, several measures to control and prevent the contamination of bacteriophage were taken. As followed, ①the screening and optimum combination of yogurt starter, ②the screening and processing of medias to inhibit the growth of bacteriophage, ③the design of purifying air conditions system and the management of clean-in-place rinsing and sanitizing in factory.
出处
《中国乳品工业》
CAS
北大核心
2007年第3期50-52,共3页
China Dairy Industry
