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

doi:10.7506/spkx1002-6630-201718006

Abstract

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

CLC Number:

TS252.53

SONG Lanlan, MA Chunli, QU Qian, ZHANG Rui, SHI Jingwen. Screening of Strains of Adjunct Culture for Improving Bitterness of Low-Sodium Cheese[J]. FOOD SCIENCE, 2017, 38(18): 35-41.

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

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