Study on Lactic Acid Bacteria Cell Immobilization with Sodium Alginate and Its Effect on Accelerating Ripening of Cheese

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (9): 159-163.

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Study on Lactic Acid Bacteria Cell Immobilization with Sodium Alginate and Its Effect on Accelerating Ripening of Cheese

DANG Ya-Li, Zhang-Fu-Xin, Tian-Yuan, Geng-Jian-Nuan

1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Department of Food Engineering, Shaanxi Normal University, Xia’n 710062, China; 3.Sanatorium of Lanzhou Military Command of People’s Liberation Army, Xia’n 710600, China; 4.China Environmental Management College, Qinhuangdao 066004, China

Online:2006-09-15 Published:2011-10-20

Abstract

Abstract: This paper studied the lactic acid bacteria cell immobilized on sodium alginate and its effect on accelerating ripening of cheese. Results from starter lactic acid bacteria cell immobilized with sodium alginate showed that WSN, TCASN and PTASN increase steadily as the ripening period advanced for all cheese treatments. The cheese contains 106CFU/g immobilized lactic acid bacteria with more pronounced amounts of water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCASN) and phosphotungstic acid soluble nitrogen (PTASN) than the control batch. During early ripening, the acid value(ADV) of cheese varies little, while increases obviously after 45 days. This may be due to the slow release process of immobilized lactic acid bacteria during ripening. Results from organopleptic evaluation showed that cheese contained 105CFU/g immobilized lactic acid bacteria develops a strong flavor with firm texture after 60 days ripening, the ripening time shortened about 30 days.

Key words: , accelerated ripening of cheese； immobilization； lactic acid bacteria；

DANG Ya-Li, Zhang-Fu-Xin, Tian-Yuan, Geng-Jian-Nuan. Study on Lactic Acid Bacteria Cell Immobilization with Sodium Alginate and Its Effect on Accelerating Ripening of Cheese[J]. FOOD SCIENCE, 2006, 27(9): 159-163.

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Study on Lactic Acid Bacteria Cell Immobilization with Sodium Alginate and Its Effect on Accelerating Ripening of Cheese

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