杨洋1，李启明2，高航1，马维1
（1昆明雪兰牛奶有限责任公司，云南 昆明 650217；2 新希望乳业股份有限公司，四川 成都 610063）
摘要：噬菌体污染是导致酸奶发酵异常的主要原因之一。该文对噬菌体主要特性，分布方式，感染途径和症状进行了总结分析。依据酸奶工厂特点和噬菌体的特性，提出了如何控制和减少噬菌体感染的措施与对策，以期为酸奶中噬菌体污染的研究开发提供参考。
关键词：酸奶；发酵剂；噬菌体；控制
Prevention and Control of Bacteriophages on the Yoghourt Processing
YANG Yang1，LI Qi-ming2，GAO Hang1，MA wei1
（1 Kunming Xuelan Dairy Co.，Ltd.，Kunming 650217，China；2 New Hope Dairy Co.，Ltd.，Chengdu 610063，China)
Abstract: Phage contamination is one of the main causes of abnormal fermentation of yogurt. In this paper，the maincharacteristics，distribution，infection route and symptoms of phage were summarized and analyzed. According to thecharacteristics of yogurt factory and the characteristics of phage，the measures and countermeasures of controlling andreducing phage infection were put forward，in order to provide reference for the research and development of bacteriophagecontamination in yogurt.
Key words: yogurt；starter cultures；bacteriophages；control
（2017年第20卷第6期）