낙농산업에서 항생제 사용의 문제점과 프로바이오틱스의 활용을 통한 생산성 향상Use of Probiotics in Dairy Industry to Improve Productivity and as an Alternative to Antibiotics
- Other Titles
- Use of Probiotics in Dairy Industry to Improve Productivity and as an Alternative to Antibiotics
- Authors
- 서영은; 유윤정; 윤요한
- Issue Date
- Jun-2021
- Publisher
- 한국낙농식품응용생물학회
- Keywords
- dairy industry; antibiotic; probiotics
- Citation
- Journal of Dairy Science and Biotechnology, v.39, no.2, pp 63 - 67
- Pages
- 5
- Journal Title
- Journal of Dairy Science and Biotechnology
- Volume
- 39
- Number
- 2
- Start Page
- 63
- End Page
- 67
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146551
- DOI
- 10.22424/jdsb.2021.39.2.63
- ISSN
- 2733-4554
2733-4562
- Abstract
- Antibiotics are widely used to improve productivity in the dairy industry. However, the inappropriate use of antibiotics causes the deterioration in the quality of dairy products undergoing fermentation and maturation. Hence, probiotic use is emerging as an alternative to curb the increased utilization of antibiotics. Probiotics are defined as “living microorganisms that, when administered in appropriate amounts, confer health benefits on the host.” They may improve host disease resistance by regulating intestinal microflora balance and promote animal growth and development. In the dairy industry, probiotics have been studied to increase milk production by improving digestion in dairy cows, enhance the content of dairy components such as milk fat and protein, reduce the risk of mastitis in cows, and increase calf weight. Thus, the use of probiotics can improve the production and safety of dairy products. However, some probiotics are still unstable during storage and have low quality and safety issues. Therefore, to reduce the use of antibiotics in the dairy industry, probiotics should be developed and produced considering the above-mentioned problems.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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