期刊
JOURNAL OF FOOD PROTECTION
卷 81, 期 10, 页码 1651-1660出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-18-094
关键词
Biofilms; Milk spoilage; Psychrotrophic bacteria; Quorum sensing
资金
- National Natural Science Foundation of China [31772080]
- Major Science and Technology Projects of Zhejiang Province [2015C02039]
Milk spoilage caused by psychrotrophic bacteria and their heat-stable enzymes is a serious challenge for the dairy industry. In many studies, spoilage has been explored based on the simplistic view of undesirable enzymes produced by planktonic cells. Recently, biofilms and quorum sensing (QS) have been suggested as important factors in the deterioration of milk, which opens new avenues for investigation of the processes and challenges. Production and heat stability of enzymes are enhanced in biofilms, mainly because of inherent differences in physiological states and protective shielding by extracellular polymeric substances. QS plays a key role in modulating expression of hydrolytic enzymes and biofilm formation. To date, few studies have been conducted to investigate the complex interplays of enzyme production, biofilm formation, and QS. This review provides novel insights into milk spoilage with particular emphasis on the roles of biofilms and QS and summarizes potential effective strategies for controlling the spoilage of milk.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据