传统半硬质山羊奶干酪中非发酵剂乳酸菌的分离及工艺特性研究
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- 英文论文题名：Technological characterization of non-starter lactic acid bacteria isolatedfrom traditional semi-hard goat cheese
- 论文作者：孟昭旭 ; 辛亮 ; 张兰威 ; 韩雪
- 英文论文作者：Meng Zhaoxu ; Xin Liang ; Zhang Lanwei ; Han xue ; School of Food Science and Engineering ; Harbin Institute of Technology
- 年：2016
- 作者机构：哈尔滨工业大学食品科学与工程学院;
- 论文关键词：乳杆菌 ; 山羊奶干酪 ; 非发酵剂乳酸菌 ; 工艺特性
- 英文论文关键词：lactobacillus ; goat cheese ; non-starter lactic acid bacteria ; technological characterization
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS252.53
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：114k
- 原文格式：O
- 会议级别：全国
摘要
非发酵剂乳酸菌(Non-starter lactic acid bacteria,NSLAB)可以耐受干酪成熟过程中恶劣的环境,并对干酪的品质有重要影响。本研究首先从美国、法国、巴西的传统半硬质山羊奶干酪中分离得到67株乳杆菌,然后从工艺特性方面进行筛选,以期获得优良的非发酵剂乳酸菌。研究发现,54株菌的最适生长温度为37℃,且经24h发酵后,34株菌的pH值低于4.6,具有较强的产酸能力,能够促进干酪的凝乳并减少外来微生物的污染。氨基酸含量与干酪风味有着直接的关系,因此考察了NSLAB的蛋白质水解能力和肽酶活性。发现13号和52号菌株显示出了较高的蛋白水解活性,达到48.47和47.06mg甘氨酸/L;13号、11号和52号菌株的肽酶活性可达到71.02、68.63、63.28 U/mg蛋白质。在模拟干酪浆体系中,发现11号和13号菌株具有较高的自溶性,达到44.77%和43.55%,可以促进干酪的成熟。综合以上分析,本研究得到三株工艺特性优良的NSLAB,分别是11号、13号和52号菌株,具有应用于干酪实际生产中的潜力。
Non-starter lactic acid bacteria(NSLAB) can tolerate the harmful environmentduring thecheese ripening and contribute to the development of thecheese characteristics.In order to get the excellent NSLAB,671 actobacillus strains were obtained from semi-hard goat cheese purchased from American,FranceandBrazil,and theirprocess performance were also evaluated.It was found that54 strainscould grow well at 37℃.There were 34 strainsexhibited high acidification rates,andthe pH value decreased to 4.6 after 24 h of inoculationin sterile reconstituted skim milk at 371.A rapid decrease in pHis essential for coagulation and for preventionor reduction of the growth of adventitious microflora.Thus,the strains with high acidifying capacity in thisstudy may be suitable for cheese starter selection.Proteolytic and aminopeptidase activity arealso significantpropertiesforNSLAB,because they can provide the substrate for enzymes involved in amino acid catabolism,which are often rate-limiting for flavor development.Strainsl3 and 52 showed the highest proteolytic activityof 48.47 and 47.06 mg of glycine/L of milk,respectively.Strains 13,11 and 52 displayed the higher aminopeptidaseactivities of 71.02,68.63 and 63.28 U/mgof protein,respectively.It is generally accepted that oneof the most effective ways to accelerate cheese ripeningis addition of highly autolytic strains.Strains 11 and 13 showed the higherautolytic activity of 44.77%and 43.55%in simulated cheese-likebuffer,respectively.Our results showed strain 11,13 and 52 are valuable for practical applications as starter culturesfor cheese making.
Non-starter lactic acid bacteria(NSLAB) can tolerate the harmful environmentduring thecheese ripening and contribute to the development of thecheese characteristics.In order to get the excellent NSLAB,671 actobacillus strains were obtained from semi-hard goat cheese purchased from American,FranceandBrazil,and theirprocess performance were also evaluated.It was found that54 strainscould grow well at 37℃.There were 34 strainsexhibited high acidification rates,andthe pH value decreased to 4.6 after 24 h of inoculationin sterile reconstituted skim milk at 371.A rapid decrease in pHis essential for coagulation and for preventionor reduction of the growth of adventitious microflora.Thus,the strains with high acidifying capacity in thisstudy may be suitable for cheese starter selection.Proteolytic and aminopeptidase activity arealso significantpropertiesforNSLAB,because they can provide the substrate for enzymes involved in amino acid catabolism,which are often rate-limiting for flavor development.Strainsl3 and 52 showed the highest proteolytic activityof 48.47 and 47.06 mg of glycine/L of milk,respectively.Strains 13,11 and 52 displayed the higher aminopeptidaseactivities of 71.02,68.63 and 63.28 U/mgof protein,respectively.It is generally accepted that oneof the most effective ways to accelerate cheese ripeningis addition of highly autolytic strains.Strains 11 and 13 showed the higherautolytic activity of 44.77%and 43.55%in simulated cheese-likebuffer,respectively.Our results showed strain 11,13 and 52 are valuable for practical applications as starter culturesfor cheese making.
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