摘要
该研究以23株乳酸菌为研究对象,以产双乙酰能力及乙偶姻还原酶、α-乙酰乳酸脱羧酶、双乙酰还原酶活力等指标评价菌株产双乙酰能力;同时结合自溶度、产酸水平等指标筛选适用于奶酪体系的附属发酵剂菌株;并用加速成熟模型验证相关菌株对切达奶酪品质的影响。结果表明,不同附属发酵剂菌株显著影响切达奶酪的风味,但是对切达奶酪成熟期间的基本成分变化、蛋白水解情况和质构变化无显著影响。添加具有高产双乙酰能力菌株CCFM 601的切达奶酪组在成熟过程中生成的双乙酰含量较高、奶香味较强,且随成熟时间延长,双乙酰下降速度较慢。因此在切达奶酪加工中添加高产双乙酰能力的附属发酵剂菌株,可在切达奶酪成熟过程中可赋予其更多奶香味。
Diacetyl is one of the most important substances in dairy products and contributes to buttery flavor in cheese.Based on the biosynthesis pathway of diacetyl,23 strains of lactic acid bacteria were screened according to the ability to produce diacetyl,activities of acetoin reductase,α-acetolactate decarboxylase,and diacetyl reductase for adjunct culture,the growth ability in ripening environment of cheddar cheese,and autolysis degree.The impact of the selected adjunct culture on the properties of cheddar cheese was evaluated with a rapid ripening model.The ripening experimental results showed that the addition of adjunct cultures did not result in significant difference in the physical and chemical indicators,proteolysis,and texture of cheddar cheese except the flavor profile.Compared to the other groups,diacetyl content and buttery flavor was higher in the cheddar cheese prepared with CCFM 601,and the decline of diacetyl was slower during ripening.Therefore,the addition of adjunct cultures in cheddar cheese with high production ability of diacetyl could enhance the milky flavor of cheddar cheese during ripening.
作者
裴志雯
殷俊玲
夏傲喃
王明权
李梅
刘小鸣
赵建新
张灏
陈卫
PEI Zhiwen;YIN Junling;XIA Aonan;WANG Mingquan;LI Mei;LIU Xiaoming;ZHAO Jianxin;ZHANG Hao;CHEN Wei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Shanghai Milkground Food Tech Co.Ltd.,Shanghai 200136,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第20期1-8,I0001-I0004,共8页
Food and Fermentation Industries
基金
国家自然科学基金(31871829)。
