食品科学 ›› 2017, Vol. 38 ›› Issue (18): 35-41.doi: 10.7506/spkx1002-6630-201718006

• 生物工程 • 上一篇    下一篇

改善低盐干酪苦味附属发酵剂菌株的筛选

宋兰兰,马春丽,屈倩,张瑞,石静文   

  1. (东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江?哈尔滨 150030)
  • 出版日期:2017-09-25 发布日期:2017-09-04
  • 基金资助:
    黑龙江省教育厅科学技术研究面上项目(12521026)

Screening of Strains of Adjunct Culture for Improving Bitterness of Low-Sodium Cheese

SONG Lanlan, MA Chunli, QU Qian, ZHANG Rui, SHI Jingwen   

  1. (Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2017-09-25 Published:2017-09-04

摘要: 为筛选能改善低盐干酪苦味缺陷的附属发酵剂,从原料乳和Cheddar干酪中分离出21 株乳酸杆菌,对其低温生长情况、产酸性能、自溶性能、氨肽酶比活力、蛋白水解能力及γ-氨基丁酸含量进行评定,采用多元统计法进行分析,结果表明实验菌株C5产酸量小,有高肽酶活性和高自溶性能,同时在蛋白水解能力方面表现出良好的性能,菌株C8氨肽酶比活力较高,菌株C9在蛋白水解能力方面表现出良好的性能,且具有高自溶性能,并且这3 株菌产γ-氨基丁酸浓度均小于5 μmol/L,因此筛选出菌株C5、C8和C9具有改善低盐干酪苦味的潜力,可以作为低盐干酪附属发酵剂的候选菌株。

关键词: 低盐干酪, 苦味, 附属发酵剂, 筛选

Abstract: With the aim of counteracting the bitterness of low-sodium cheese, 21 Lactobacillus strains isolated from raw milk and Cheddar cheese were evaluated for low-temperature growth, acid-producing capacity, autolytic activity, aminopeptidase activity, proteolytic activity and gamma-aminobutyric acid (GABA) content. The isolated strains were analyzed further by multivariate statistical method. The results showed that strain C5 presented not only low acid-producing activity, high aminopeptidase activity and high autolytic activity, but also high proteolytic capacity; strain C8 displayed higher aminopeptidase activity; strain C9 exhibited higher proteolytic capacity in addition to higher autolytic activity. In addition, the fermentation broth of all the three strains contained lower than 5 μmol/L GABA. Therefore, they had the potential to improve the bitterness of low-sodium cheese, and could be the good candidates of adjunct cultures for low-sodium cheese production.

Key words: low-sodium cheese, bitterness, adjunct cultures, screening

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