摘要
现代发酵食品工业中,杂菌和噬菌体污染是造成产品发酵失败的主要原因。因此,控制噬菌体污染和对潜在噬菌体进行灭活处理对食品加工业至关重要。本文比较分析了食品工业中常用物理化学方法(热处理、高压、光化学、高压脉冲电场、臭氧等)对噬菌体的灭活效果,以期为有效预防及控制噬菌体污染提供一定的理论依据。
In the modern fermented food industry, contamination of bacteria and phage is the main cause of fermentation failure. Therefore,effective prevention of phage infestation and inactivation of potential phages are critical to the food processing industry. This paper compared and analyzed the inactivation effect of physicochemical methods(heat treatment, high pressure, photochemistry, high voltage pulsed electric field, ozone, etc.) commonly used in the food industry on phage, in order to provide a theoretical basis for effective prevention and control of phage contamination in the food industry.
作者
柴诗语
郭静
马瑞瑞
孟根其其格
陈霞
CHAI Shiyu;GUO Jing;MA Ruirui;Munguntsetseg;CHEN Xia(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Pro?cessing,Ministry of Agriculture,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《中国乳品工业》
CAS
北大核心
2019年第11期36-40,共5页
China Dairy Industry
基金
国家自然科学基金项目(31760447,31301517)
内蒙古自治区自然科学基金项目(2017MS0308)
关键词
噬菌体
食品工业
灭活
作用机理
应用
Bacteriophage
Food industry
Inactivation
Mechanism
Application
