유제품 발효를 위한 박테리오파지의 제어

이영덕¹^,^*, 박종현²

Control of Bacteriophages for Fermentation of Dairy Products

Young-Duck Lee¹^,^*, Jong-Hyun Park²

¹서원대학교 식품공학과

²가천대학교 식품생물공학과

¹Department of Food Science and Engineering, School of Convergence Bioscience and Technology, Seowon University, Cheongju, 361-742, Korea

²Department of Food Science and Biotechnology, Gachon University, Sungnam 461-701, Korea

^*Corresponding author: Young-Duck Lee, Department of Food Science and Engineering, School of Convergence Bioscience and Technology, Seowon University, Cheongju 361-742, Korea. Tel: 82-43-299-8472, Fax: 82-43-299-8107, E-mail: ydlee@seowon.ac.kr

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019

Abstract

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.

Keywords: bacteriophage; control; dairy product; sanitation