切达干酪促熟附属发酵剂的筛选  

Screening and Selection of Lactobacillus for Use as Adjunct Culture to Accelerate Cheddar Cheese Ripening

作　　者：赵建[1] 郭本恒[2] 陈卫[1] 郑小平[2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,无锡214036 [2]光明乳业股份有限公司技术中心,上海200072

出　　处：《食品工业》2006年第6期39-42,共4页The Food Industry

基　　金：上海市科技兴农重点攻关项目(沪农科攻字[2004]第11-1号)

摘　　要：切达干酪成熟时间较长,成熟期间费用较高,导致生产成本增加。因此干酪的促熟受到人们的普遍关注。试验从中国传统发酵食品中分离出12株具有较高肽酶活力的菌株,经进一步筛选,得到了两株具有较好促进干酪成熟能力的菌株,有望作为附属发酵剂应用于切达干酪生产。The ripening of cheddar cheese is a long and costly process, which leads to inventory cost added. Therefore, accelerated ripening of cheese is widely concerned. 12 strains possessing higher peptidase activity were isolated from Chinese traditional fermented food. Through further screening, two of them were quantified to having potential for accelerating cheddar cheese ripening as adjunct culture.

关 键 词：干酪促熟 附属发酵剂 肽酶活力 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]