食品科学 ›› 2009, Vol. 30 ›› Issue (3): 274-280.doi: 10.7506/spkx1002-6630-200903062

• 专题论述 • 上一篇    下一篇

原料奶嗜冷菌快速检测方法研究进展

吕 元,尹源明,唐佳妮,刘东红,叶兴乾*   

  1. 浙江大学生物系统工程与食品科学学院
  • 收稿日期:2008-01-12 修回日期:2008-09-01 出版日期:2009-02-01 发布日期:2010-12-29
  • 通讯作者: 吕元 E-mail:9633198@163.com
  • 基金资助:

    国家科技攻关计划重大专题项目(2006BAD04A08)

Research Progress on Rapid Methods for Detecting Psychrophilic Bacteria in Raw Milk

LU Yuan,YIN Yuan-ming,TANG Jia-ni,LIU Dong-hong,YE Xing-qian*   

  1. (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China)
  • Received:2008-01-12 Revised:2008-09-01 Online:2009-02-01 Published:2010-12-29
  • Contact: LU Yuan, E-mail:9633198@163.com

摘要:

嗜冷菌作为冷藏原料奶中生长的优势菌群,在原料奶贮存过程中会大量繁殖,并产生及其耐热的脂肪酶和蛋白酶,这些酶类在高温处理后仍会有残留,并在奶制品储藏过程中继续分解其中的脂肪和蛋白质,导致产品的风味和质地产生变化。因此,研发出一种即快速又实用的嗜冷菌计数技术成为乳品行业关注的焦点。本文主要介绍了国内外对原料奶中嗜冷菌快速检测的一些方法,并将各个方法在工业应用上的优缺点进行了比较。

关键词: 嗜冷菌, 原料奶, 快速检测方法

Abstract:

Being the preponderant microorganism in refrigerated raw milk, psychrophilic bacteria increase very swiftly and produce some cellular enzymes with high thermal stability such as lipases and proteases. After treated at high temperature, these enzymes are still active and continue to decompose the fat and protein in raw milk so that the quality of dairy products decreases. Therefore, recently more and more researchers focus the attention on the rapid and exact detection of psychrophilic bacteria in raw milk. This paper discussed many detection methods and compared their advantages and disadvantages.

Key words: psychrophilic, raw milk, rapid detection method

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