乳及乳制品中嗜冷菌的多样性及其腐败危害研究进展

Research progress on the diversity and spoilage of psychrophilic bacteria in milk and milk products

中文关键词:  生乳  嗜冷菌  污染  蛋白酶  脂肪酶

英文关键词:raw milk  psychrophilic bacteria  contaminate  proteases  lipases

中文摘要:

      乳是一种营养丰富的物质, 同时也是微生物生长繁殖的理想培养基。生乳的质量是影响乳制品产业链的关键因素, 随着低温储存和冷链运输技术的发展, 生乳中大部分细菌的生长受到抑制, 但嗜冷菌的生长并未受到抑制, 并逐步成为生乳中的优势菌。生乳在冷藏运输或储存期间, 嗜冷菌依旧可以生长繁殖, 其分泌的蛋白酶和脂肪酶可耐高温, 经过巴氏杀菌或超高温灭菌处理后依旧保持活性, 因此, 了解嗜冷菌的多样性及其产生的酶对提高乳及乳制品质量、减少腐败和浪费具有重要作用。本文通过介绍乳及乳制品中嗜冷菌污染现状及腐败危害研究, 旨在为乳及乳制品行业的风险评估提供背景信息, 从源头控制嗜冷菌对生乳的浪费, 保证乳及乳制品的品质。

英文摘要:

      Milk is a nutrient-rich substance and an ideal medium for the growth and reproduction of microorganisms. The quality of raw milk is a key factor affecting the dairy industry chain. With the development of low temperature storage and cold chain transportation technology, the growth of most bacteria in raw milk has been inhibited. However, the growth of psychrophilic bacteria are not inhibited, and gradually become the dominant bacteria in raw milk. During refrigerated transportation or storage, psychrophilic bacteria can still grow and reproduce. The proteases and lipases secreted by psychrophilic bacteria are also resistant to high temperature and remain active after pasteurization or ultra-high temperature sterilization. Therefore, it is of great importance to understand the diversity of psychrophilic bacteria and their enzymes to improve the quality of milk and milk products and reduce spoilage and waste. This paper introduced the contamination status and spoilage hazards of psychrophilic bacteria in milk and milk products, in order to provide background information for the risk assessment of milk and milk products, control the waste of psychrophilic bacteria on raw milk from the source, and ensure the quality of milk and milk products.