原料乳嗜冷菌分泌热稳定性酶类检测方法的研究进展

Advancement on Rapid Detection Method for Psychrotrophic Heat Stable Extracellular Enzymes from Raw Milk

嗜冷菌是导致原料乳以及乳制品腐败的主要微生物类群。巴氏杀菌或超高温瞬时(UHT)灭菌后,几乎除去了全部的嗜冷菌,但细菌分泌的热稳定的蛋白酶和脂肪酶却并未完全钝化,进一步影响原料乳风味以及质地。测定原料奶中热稳定蛋白酶和脂肪酶的活性是控制嗜冷菌污染原料奶的前提。本文综述了原料乳中嗜冷菌分泌的热稳定性酶类的快速检测技术,比较了这些方法的优缺点,并对此领域的技术发展方向进行了展望。

Psychrotrophic microorganisms play a leading role in spoilage of raw milk and milk products. Pasteurized and ultra high temperature sterilization is usually used to kill psychrophile, but they are unable to remove the heat stable protease and lipase produced by the psychrophile, finally to affect the flavor and texture of dairy products. Detecting the activities of heat stable protease and lipase is the base of controlling contamination of psychrophile. The present study summarizes and discusses some rapid detection methods of psychrotrophic heat stable extracellular enzymes in raw milk. The advantages and disadvantages in industrial application are also compared, and the development rapid, sensitive, and meaningful directions of those techniques in this field are discussed.