非发酵剂乳酸菌A-3和D-3对半硬质山羊奶干酪成熟的影响
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摘要
目的获得加速半硬质山羊奶干酪成熟的非发酵剂乳酸菌菌株(non-starterlacticacidbacteria,NSLAB)。方法以前期分离自地中海地区山羊奶干酪中的2株优良NSLAB菌株为研究对象,测定其对干酪成熟过程中组成成分、微生物菌群、蛋白质水解和质构的影响。结果添加NSLAB菌株对干酪组成成分没有显著影响, NSLAB菌株没有影响乳球菌生长,在干酪成熟期间pH 4.6-SN和12%TCA-SN逐渐增加,且添加NSLAB的干酪在成熟30 d后显著增加了pH 4.6-SN和12%TCA-SN含量, 5%PTASN/TN的增加主要是由于乳酸菌中肽酶作用的结果, SDS-PAGE电泳结果说明添加NSLAB菌株的干酪中小分子多肽含量明显比对照干酪多,RP-HPLC分析得出干酪水溶性中肽的数量随着成熟时间增加。添加NSLAB菌株A-3没有改变干酪的硬度,使干酪的弹性增加。结论添加菌株A-3作为NSLAB的干酪样品中微生物自溶率高,蛋白水解程度强,质构性能良好,具有加速干酪成熟的潜力,是山羊奶干酪工业化生产的优良NSLAB。
Objective To obtain a non-starter lactic acid bacteria(NSLAB) that accelerates the ripening of semi-hard goat cheese. Methods Two excellent NSLAB strains from goat cheese in the Mediterranean region were isolated from the previous study, and their effects on the components, microbial flora, protein hydrolysis and texture of the cheese during ripening were determined. Results The addition of NSLAB strain had no significant effect on the cheese composition. The NSLAB strain did not affect the growth of Lactococcus, and the pH 4.6-SN and 12%TCA-SN gradually increased during cheese ripening. The addition of NSLAB cheese had significantly increased the pH 4.6-SN and 12% TCA-SN content after 30 days of ripening. The increase of 5% PTASN/TN was mainly due to the action of peptidase in lactic acid bacteria. The results of SDS-PAGE electrophoresis showed that the content of small molecule polypeptide in cheese added with NSLAB strain was significantly higher than that of the control cheese. RP-HPLC analysis showed that the amount of peptide in the water soluble of the cheese increased with the ripening time. The addition of NSLAB strain A-3 did not change the hardness of the cheese and increased the elasticity of the cheese. Conclusion Adding strain A-3 as a cheese sample of NSLAB has high microbial autolysis rate, strong proteolysis degree, good texture performance and potential for accelerating cheese ripening. It is an excellent NSLAB for industrial production of goat cheese.
Objective To obtain a non-starter lactic acid bacteria(NSLAB) that accelerates the ripening of semi-hard goat cheese. Methods Two excellent NSLAB strains from goat cheese in the Mediterranean region were isolated from the previous study, and their effects on the components, microbial flora, protein hydrolysis and texture of the cheese during ripening were determined. Results The addition of NSLAB strain had no significant effect on the cheese composition. The NSLAB strain did not affect the growth of Lactococcus, and the pH 4.6-SN and 12%TCA-SN gradually increased during cheese ripening. The addition of NSLAB cheese had significantly increased the pH 4.6-SN and 12% TCA-SN content after 30 days of ripening. The increase of 5% PTASN/TN was mainly due to the action of peptidase in lactic acid bacteria. The results of SDS-PAGE electrophoresis showed that the content of small molecule polypeptide in cheese added with NSLAB strain was significantly higher than that of the control cheese. RP-HPLC analysis showed that the amount of peptide in the water soluble of the cheese increased with the ripening time. The addition of NSLAB strain A-3 did not change the hardness of the cheese and increased the elasticity of the cheese. Conclusion Adding strain A-3 as a cheese sample of NSLAB has high microbial autolysis rate, strong proteolysis degree, good texture performance and potential for accelerating cheese ripening. It is an excellent NSLAB for industrial production of goat cheese.
引文
[1]Meng ZX,Zhang LW,Xin L,et al.Technological characterization of Lactobacillus in semi-hard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria[J].J Dairy Sci,2018,101(4):2887.
[2]Soda ME,Awad S.Cheese accelerated cheese ripening[J].Encyclop Dairy Sci,2011,795-798.
[3]Liang R.Recent developments in accelerated cheese ripening[J].Sci Technol Food Ind,2007.
[4]Ribeiro AC,Ribeiro SDA,Kawas JR.Specialty products made from goat milk[J].Small Ruminate Res,2010,89(2):225-33.
[5]Serhan M,Linder M,Hosri C,et al.Changes in proteolysis and volatile fraction during ripening of Darfiyeh,a Lebanese artisanal raw goat's milk cheese[J].Small Ruminate Res,2010,90(1):75-82.
[6]Haenlein GFW.Goat milk in human nutrition[J].Small Ruminate Res,2004,51(2):155-63.
[7]Biss K.Sheep and goat cheese[J].Int J Dairy Technol,2010,44(4):104-106.
[8]Chen SX,Zhao SJ,Shi BX,et al.Study on effects of somatic cell count on properties of semi-hard goat cheese[J].Food Sci,2008.http://en.cnki.com.cn/Article_en/CJFDTotal-SPKX200802006.htm
[9]Fernandes,Barreira JCM,Barros L,et al.Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods[J].LWT-Food Sci Technol,2017,87.DOI:10.1016/j.lwt.2017.08.071
[10]Queiroga,Santos BM,Gomes AMP,et al.Nutritional,textural and sensory properties of Coalho cheese made of goats',cows'milk and their mixture[J].LWT-Food Sci Technol,2013,50(2):538-44.
[11]Mart NS,Franco I,Carballo J.Spanish goat and sheep milk cheeses[J].Small Ruminate Res,2011,101(1-3):41-54.
[12]Calatrava J,Sayadi S.Quality strategies and local farm produce in Mediterranean mountainous areas:the case of handmade goat's cheese in the southeastern Spanish Betic Massif[C].Mediterranean Livestock Production:Uncertainties&Opportunities Seminar of the Scientific-professional Network on Mediterranean Livestock Farming,2008.
[13]Moraes GM,Santos KM,Barcelos CD,et al.Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae:Microbiological,physicochemical and sensory attributes[J].LWT,2018,94.DOI:10.1016/j.lwt.2018.04.028
[14]Colombo E,Franzetti L,Frusca M,et al.Phenotypic and genotypic characterization of lactic acid bacteria isolated from artisanal Italian goat cheese[J].J Food Prot,2010,73(4):657-62.
[15]Martins IBA,Deliza R,Santos KM,et al.Viability of probiotics in goat cheese during storage and under simulated gastrointestinal conditions[J].Food Bioprocess Technol,2018,11(4):853-63.
[16]Garcia EF,DeE OME,Queiroga RC,et al.Development and quality of a Brazilian semi-hard goat cheese(coalho)with added probiotic lactic acid bacteria[J].Int J Food Sci Nutr,2012,63(8):947-956.
[17]Ram EDJ,Daz P,Herman E,et al.Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel[J].Int J Food Sci Technology,2017.DOI:10.1111/ijfs.13452
[18]Jamali H,Radmehr B,Thong KL.Prevalence,characterisation,and antimicrobial resistance of Listeria species and Listeria monocytogenes isolates from raw milk in farm bulk tanks[J].Food Control,2013,34(1):121-5.
[19]Oliveira ME,Garcia EF,Gomes AMP,et al.Addition of probiotic bacteria in a semi-hard goat cheese(coalho):Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria[J].Food Res Int,2014,64:241-247.
[20]Dearajo VG,Arruda DO,Dantas FN,et al.Predicting and modelling the growth of potentially pathogenic bacteria in Coalho cheese[J].J Food Prot,2017,80(7):1172-1181.
[21]Bezerra TKA,Arcanjo NM,Arajo AR,et al.Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria[J].LWT-Food Sci Technol,2016,80(7):1172-1181.
[22]Gobbetti M,Angelis MD,Cagno RD,et al.Pros and cons for using non-starter lactic acid bacteria(NSLAB)as secondary/adjunct starters for cheese ripening[J].Trends Food Sci Technol,2015,45(2):167-78.
[23]Yuvasen A,Macit E,Dertli E.Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period[J].LWT,2018,91:241-247.
[24]Blaya J,Barzideh Z,Lapointe G.Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment[J].J Dairy Sci,2017,101(4):DOI:10.3168/jds.2017-13345
[25]Oh NS,Joung JY,LEE JY,et al.Characterization of the microbial diversity and chemical composition of gouda cheese made by potential probiotic strains as an adjunct starter culture[J].J Agric Food Chem,2016,64(39):DOI:10.1021/acs.jafc.6b02689
[26]??avni?ar A,Rogelj I,Ko?ar D,et al.Determination of biogenic amines in cheese by ion chromatography with tandem mass spectrometry detection[J].J AOAC Int,2018,101(5):1542-1547.
[27]Zeng SS,Soryal K,Fekadu B,et al.Predictive formulae for goat cheese yield based on milk composition[J].Small Ruminate Res,2007,69(1-3):180-6.
[28]Simeonni MC,Sergi M,Pepe A,et al.Determination of free fatty acids in cheese by means of matrix solid-phase dispersion followed by ultra-high performance liquid chromatography and tandem mass spectrometry analysis[J].Food Anal Methods,2018,11(10):2961-2968.
[29]Madejska A,MichallskiI M,Pawulgruba M,et al.Histamine content in rennet ripening cheeses during storage at different temperatures and times[J].J Vet Res,2018,62(1):65-69.
[30]Okuno NT,Freire IR,Segundo RT,et al.Polymerase chain reaction assay for detection of stenotrophomonas maltophilia in cheese samples based on the smeT gene[J].Curr Microbiol,2018,75(12):DOI:10.1007/s00284-018-1559-0
[31]Alexandraki V,Moatsou G.Para-κ-casein during the ripening and storage of low-pH,high-moisture Feta cheese[J].J Dairy Res,2018,85(2):226-231.
[32]Kenny O,Fitzgerald RJ,O’Cuinn G,et al.Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening[J].Int Dairy J,2006,16(7):797-804.
[33]Bunthof CJ,Schalkkwijk SV,Meijer W,et al.Fluorescent method for monitoring cheese starter permeabilization and lysis[J].Appl Environ Microbiol,2001,67(9):4264.
[34]Gomez MJ,Garde S,Gaya P,et al.Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk[J].J Dairy Res,1997,64(2):289-297.
[35]Lourdes ED,Lima CD,Fernandes DM,et al.Optimized fermentation of goat cheese whey with Lactococcus lactis for production of anti-listerial bacteriocin-like substances[J].LWT-Food Sci Technol,2017,84:710-716.
[36]Bar?owska J,Pastuszka R,Rysiak A,et al.Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production[J].Int J Dairy Technol,2018,71(3):DOI:10.1111/1471-0307.12506
[37]Jin YK,Park YW.SDS-PAGE of proteins in goat milk cheeses ripened under different conditions[J].J Food Sci,2010,61(3):490-495.
[38]Delgado FJ,Gonz J,Cava R,et al.Changes in microbiology,proteolysis,texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation[J].LWT-Food Sci Technol,2012,48(2):268-275.
[39]Campagnollo FB,Gonzales U,Cadavez VAP,et al.Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses:the cases of artisanal semi-hard and fresh soft cheeses[J].Food Control,2018,92.DOI:10.1016/j.foodcont.2018.05.019
[40]Darnay L,Krlik F,Oros G,et al.Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging[J].J Food Eng,2017,196(Complete):123-129.
[41]Campagnollo FB,Margalho LP,Kamimura BA,et al.Selection of indigenous lactic acid bacteria presenting anti-listerial activity,and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses[J].Food Microbiol,2018,73:288-297.
[42]Fuka MM,Wallisch S,Engel M,et al.Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses[J].PLoS One,2013,8(11):e80734.
[43]PiconI A,Garde S,ávila M,et al.Microbiota dynamics and lactic acid bacteria biodiversity in raw goat milk cheeses[J].Int Dairy J,2016,58:14-22.
[44]Pangallo D,Sakova N,Korenova J,et al.Microbial diversity and dynamics during the production of May bryndza cheese[J].Int J Food Microbiol,2014,170:38-43.
[45]Callon C,Retureau E,Didienne R,et al.Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses[J].Int J Food Microbiol,2014,174:98-109.
[46]Fox PF.Proteolysis during cheese manufacture and ripening 1[J].J Dairy Sci,1989,72(6):1379-400.
[47]Fox PF,Mcsweeney PLH.Rennets:their role in milk coagulation and cheese ripening[M].US:Springer,1997.
[2]Soda ME,Awad S.Cheese accelerated cheese ripening[J].Encyclop Dairy Sci,2011,795-798.
[3]Liang R.Recent developments in accelerated cheese ripening[J].Sci Technol Food Ind,2007.
[4]Ribeiro AC,Ribeiro SDA,Kawas JR.Specialty products made from goat milk[J].Small Ruminate Res,2010,89(2):225-33.
[5]Serhan M,Linder M,Hosri C,et al.Changes in proteolysis and volatile fraction during ripening of Darfiyeh,a Lebanese artisanal raw goat's milk cheese[J].Small Ruminate Res,2010,90(1):75-82.
[6]Haenlein GFW.Goat milk in human nutrition[J].Small Ruminate Res,2004,51(2):155-63.
[7]Biss K.Sheep and goat cheese[J].Int J Dairy Technol,2010,44(4):104-106.
[8]Chen SX,Zhao SJ,Shi BX,et al.Study on effects of somatic cell count on properties of semi-hard goat cheese[J].Food Sci,2008.http://en.cnki.com.cn/Article_en/CJFDTotal-SPKX200802006.htm
[9]Fernandes,Barreira JCM,Barros L,et al.Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods[J].LWT-Food Sci Technol,2017,87.DOI:10.1016/j.lwt.2017.08.071
[10]Queiroga,Santos BM,Gomes AMP,et al.Nutritional,textural and sensory properties of Coalho cheese made of goats',cows'milk and their mixture[J].LWT-Food Sci Technol,2013,50(2):538-44.
[11]Mart NS,Franco I,Carballo J.Spanish goat and sheep milk cheeses[J].Small Ruminate Res,2011,101(1-3):41-54.
[12]Calatrava J,Sayadi S.Quality strategies and local farm produce in Mediterranean mountainous areas:the case of handmade goat's cheese in the southeastern Spanish Betic Massif[C].Mediterranean Livestock Production:Uncertainties&Opportunities Seminar of the Scientific-professional Network on Mediterranean Livestock Farming,2008.
[13]Moraes GM,Santos KM,Barcelos CD,et al.Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae:Microbiological,physicochemical and sensory attributes[J].LWT,2018,94.DOI:10.1016/j.lwt.2018.04.028
[14]Colombo E,Franzetti L,Frusca M,et al.Phenotypic and genotypic characterization of lactic acid bacteria isolated from artisanal Italian goat cheese[J].J Food Prot,2010,73(4):657-62.
[15]Martins IBA,Deliza R,Santos KM,et al.Viability of probiotics in goat cheese during storage and under simulated gastrointestinal conditions[J].Food Bioprocess Technol,2018,11(4):853-63.
[16]Garcia EF,DeE OME,Queiroga RC,et al.Development and quality of a Brazilian semi-hard goat cheese(coalho)with added probiotic lactic acid bacteria[J].Int J Food Sci Nutr,2012,63(8):947-956.
[17]Ram EDJ,Daz P,Herman E,et al.Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel[J].Int J Food Sci Technology,2017.DOI:10.1111/ijfs.13452
[18]Jamali H,Radmehr B,Thong KL.Prevalence,characterisation,and antimicrobial resistance of Listeria species and Listeria monocytogenes isolates from raw milk in farm bulk tanks[J].Food Control,2013,34(1):121-5.
[19]Oliveira ME,Garcia EF,Gomes AMP,et al.Addition of probiotic bacteria in a semi-hard goat cheese(coalho):Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria[J].Food Res Int,2014,64:241-247.
[20]Dearajo VG,Arruda DO,Dantas FN,et al.Predicting and modelling the growth of potentially pathogenic bacteria in Coalho cheese[J].J Food Prot,2017,80(7):1172-1181.
[21]Bezerra TKA,Arcanjo NM,Arajo AR,et al.Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria[J].LWT-Food Sci Technol,2016,80(7):1172-1181.
[22]Gobbetti M,Angelis MD,Cagno RD,et al.Pros and cons for using non-starter lactic acid bacteria(NSLAB)as secondary/adjunct starters for cheese ripening[J].Trends Food Sci Technol,2015,45(2):167-78.
[23]Yuvasen A,Macit E,Dertli E.Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period[J].LWT,2018,91:241-247.
[24]Blaya J,Barzideh Z,Lapointe G.Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment[J].J Dairy Sci,2017,101(4):DOI:10.3168/jds.2017-13345
[25]Oh NS,Joung JY,LEE JY,et al.Characterization of the microbial diversity and chemical composition of gouda cheese made by potential probiotic strains as an adjunct starter culture[J].J Agric Food Chem,2016,64(39):DOI:10.1021/acs.jafc.6b02689
[26]??avni?ar A,Rogelj I,Ko?ar D,et al.Determination of biogenic amines in cheese by ion chromatography with tandem mass spectrometry detection[J].J AOAC Int,2018,101(5):1542-1547.
[27]Zeng SS,Soryal K,Fekadu B,et al.Predictive formulae for goat cheese yield based on milk composition[J].Small Ruminate Res,2007,69(1-3):180-6.
[28]Simeonni MC,Sergi M,Pepe A,et al.Determination of free fatty acids in cheese by means of matrix solid-phase dispersion followed by ultra-high performance liquid chromatography and tandem mass spectrometry analysis[J].Food Anal Methods,2018,11(10):2961-2968.
[29]Madejska A,MichallskiI M,Pawulgruba M,et al.Histamine content in rennet ripening cheeses during storage at different temperatures and times[J].J Vet Res,2018,62(1):65-69.
[30]Okuno NT,Freire IR,Segundo RT,et al.Polymerase chain reaction assay for detection of stenotrophomonas maltophilia in cheese samples based on the smeT gene[J].Curr Microbiol,2018,75(12):DOI:10.1007/s00284-018-1559-0
[31]Alexandraki V,Moatsou G.Para-κ-casein during the ripening and storage of low-pH,high-moisture Feta cheese[J].J Dairy Res,2018,85(2):226-231.
[32]Kenny O,Fitzgerald RJ,O’Cuinn G,et al.Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening[J].Int Dairy J,2006,16(7):797-804.
[33]Bunthof CJ,Schalkkwijk SV,Meijer W,et al.Fluorescent method for monitoring cheese starter permeabilization and lysis[J].Appl Environ Microbiol,2001,67(9):4264.
[34]Gomez MJ,Garde S,Gaya P,et al.Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk[J].J Dairy Res,1997,64(2):289-297.
[35]Lourdes ED,Lima CD,Fernandes DM,et al.Optimized fermentation of goat cheese whey with Lactococcus lactis for production of anti-listerial bacteriocin-like substances[J].LWT-Food Sci Technol,2017,84:710-716.
[36]Bar?owska J,Pastuszka R,Rysiak A,et al.Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production[J].Int J Dairy Technol,2018,71(3):DOI:10.1111/1471-0307.12506
[37]Jin YK,Park YW.SDS-PAGE of proteins in goat milk cheeses ripened under different conditions[J].J Food Sci,2010,61(3):490-495.
[38]Delgado FJ,Gonz J,Cava R,et al.Changes in microbiology,proteolysis,texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation[J].LWT-Food Sci Technol,2012,48(2):268-275.
[39]Campagnollo FB,Gonzales U,Cadavez VAP,et al.Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses:the cases of artisanal semi-hard and fresh soft cheeses[J].Food Control,2018,92.DOI:10.1016/j.foodcont.2018.05.019
[40]Darnay L,Krlik F,Oros G,et al.Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging[J].J Food Eng,2017,196(Complete):123-129.
[41]Campagnollo FB,Margalho LP,Kamimura BA,et al.Selection of indigenous lactic acid bacteria presenting anti-listerial activity,and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses[J].Food Microbiol,2018,73:288-297.
[42]Fuka MM,Wallisch S,Engel M,et al.Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses[J].PLoS One,2013,8(11):e80734.
[43]PiconI A,Garde S,ávila M,et al.Microbiota dynamics and lactic acid bacteria biodiversity in raw goat milk cheeses[J].Int Dairy J,2016,58:14-22.
[44]Pangallo D,Sakova N,Korenova J,et al.Microbial diversity and dynamics during the production of May bryndza cheese[J].Int J Food Microbiol,2014,170:38-43.
[45]Callon C,Retureau E,Didienne R,et al.Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses[J].Int J Food Microbiol,2014,174:98-109.
[46]Fox PF.Proteolysis during cheese manufacture and ripening 1[J].J Dairy Sci,1989,72(6):1379-400.
[47]Fox PF,Mcsweeney PLH.Rennets:their role in milk coagulation and cheese ripening[M].US:Springer,1997.