유제품 발효를 위한 박테리오파지의 제어

Control of Bacteriophages for Fermentation of Dairy Products

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.