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热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响

, PP. 135-139

Keywords: 热激,修饰性菌株,瑞士乳杆菌,干酪成熟

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Abstract:

研究了瑞士乳杆菌Lactobacillushelveticus6024经热激修饰后,与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明:瑞士乳杆菌经70℃、10s的热激处理后,在10%脱脂乳中经32℃、6h培养后,其产酸能力仅为6.4%,而与干酪成熟密切相关的平均氨肽酶活力,仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响,但对干酪可溶氮水平有不同程度的影响。与未添加热激菌株的干酪对照组相比,总可溶氮含量增加不显著,而在成熟3个月时5%磷钨酸可溶氮占总氮比例增加2倍,组间差异显著。干酪质构、微观结构分析的结果也证明,热激修饰菌株对促进干酪成熟具有促进作用。

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