ANTIBACTERIAL EFFECT OF LACTOPEROXIDASE SYSTEM ON PSYCHROTROPHIC BACTERIA IN MILK
ANTIBACTERIAL EFFECT OF LACTOPEROXIDASE SYSTEM ON PSYCHROTROPHIC BACTERIA IN MILK
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DOI：
10.1017/s0022029900016253
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发表时间：
1978-01-01
影响因子：
2.1
通讯作者：
BJORCK, L
中科院分区：
文献类型：
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作者：
BJORCK, L
激活牛奶中的抗菌乳过氧化物酶系统，即将硫氰酸盐浓度提高至 0.25 mM 并添加等摩尔量的 H2O2，可导致细菌菌群大幅减少，并在长达 5 天内防止耐冷细菌的繁殖。这种处理对牛奶的理化特性没有影响，也不会导致耐药菌的积累。讨论了乳过氧化物酶系统在延长原料奶低温储存期方面的实际应用。
Activation of the antibacterial lactoperoxidase system in milk, i.e., increasing the thiocyanate concentration to 0.25 mM and adding an equimolar amount of H2O2, results in a substantial reduction of the bacterial flora and prevents the multiplication of psychrotrophic bacteria for up to 5 days. This treatment had no effect on the physico-chemical properties of milk and does not lead to the accumulation of resistant bacteria. The practical application of the lactoperoxidase system in prolonging the storage period of raw milk at low temperatures is discussed.