유제품 발효를 위한 박테리오파지의 제어

• 영문명: Control of Bacteriophages for Fermentation of Dairy Products
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 이영덕(Young-Duck Lee) 박종현(Jong-Hyun Park)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 2권 1호, 7~11쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.01.30

영문 초록

Lactic acid bacteria as probiotics contribute to various food and medicine industries. Recently, many effects of lactic acid bacteria have been reported by the results of in vitro and clinical experiments. In dairy industry, bacteriophages for lactic acid bacteria are threats because bacteriophage contamination can still occur nowadays leading to reduce product quality. Therefore, biocontrol of bacteriophages in dairy products might be very important. Recently, physical and chemical methods for inactivation of bacteriophages have been developed in dairy industry and laboratory. Therefore, This study provides the various treatments for inactivation of bacteriophages in dairy industry.

목차

서론

박테리오파지의 유산균 발효에 영향

열처리를 통한 박테리오파지 제어

고압처리를 통한 박테리오파지 제어

화학적 처리를 통한 박테리오파지 제어

요약

키워드

bacteriophage control dairy product sanitation