Mozzarella干酪成熟过程中菌相变化规律的研究  

Studies on the Rule of Microflora Changes during Mozzarella Cheese Ripening

作　　者：刘会平[1] 南庆贤[2] 马长伟[2] 阎美丽[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2007年第1期36-42,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省科委攻关项目(No.021180)

摘　　要：为了研究Mozzarella干酪成熟过程中发酵剂菌种对干酪成熟的影响,本试验制作了模拟干酪,并以此为试验模型,分析了全脂Mozzarella干酪成熟过程中菌群的变化规律。结果表明:发酵剂乳酸菌是Mozzarella干酪成熟过程中的主要菌群,而且球菌在干酪成熟过程中占绝对优势;NSLAB对Mozzarella干酪成熟的作用不大。由于采用了真空包装,Mozzarella干酪中的杂菌数始终保持在很低的水平〔大肠菌群≤60MPN/100g,酵母霉菌≤45lg(cfu/g)〕,并且对干酪的成熟无影响。在Mozzarella干酪成熟过程中,乳糖含量逐渐下降,随着乳酸菌的自溶,使LDH增加,对干酪后期的成熟产生积极影响。In onder to study the infuence of starter bacteria on the ripening of Mozzarella cheese, the simulant cheese was made and the rule of microflora changes was also analyzed. The results showed that the starter LAB were primary bacteria, and the lactococcus occupied absolutely predominance level during the ripening of Mozzarella cheese. NSLAB had more less contribution to the ripening of Mozzarella cheese. Due to using the vacuum package, the number of other bacteria was always kept in the low level [coliform≤60 MPN/100 g, yeast and mould≤45 lg （cfu/g）], and had no contribution to the cheese ripening. During the ripening of Mozzarella cheese, the content of lactose was decreasing and LDH was increasing with LAB autolyzed, which positively affected the late periods of cheese ripening.

关 键 词：MOZZARELLA干酪 模拟干酪 菌相变化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]