干酪乳杆菌鼠李糖亚种与肉葡萄球菌在大豆奶酪中的应用研究  

Application of Lactobacillus rhamnosus and Staphylococcus carnosus in the preparation of soy cheese

作　　者：李理[1] 陈则华[1] Naveed Ahmad 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2008年第4期16-21,共6页China Brewing

基　　金：广东省科技攻关项目(2005B10401006)

摘　　要：研究了干酪乳杆菌鼠李糖亚种(Lactobacillus rhamnosus)与肉葡萄球菌(Staphylococcus carnosus)在豆乳中的生长、产酸和凝乳的能力,结果表明,L.rhamnosus与S.carnosus适合在豆乳中生长并具有很强的产酸和凝固豆乳的能力,2菌种之间没有相互抑制作用,当二者组合发酵3h时可使豆乳凝固;大豆发酵乳的SDS-PAGE、氨基氮分析及大豆乳清中蛋白质含量分析表明2菌种对蛋白质的降解没有显著性差异;质构分析表明菌种S.carnosus能明显降低大豆奶酪的硬度。The growth, acid productivity and coagulation capability ofLactobacillus rhamnosus and Staphylococcus carnosus in soy milk were studied. The results showed that it was suitable of soy milk for L. rharnnosus and S. carnosus to grow, produce acid and coagulate the soy milk itself; meanwhile, the results also showed that any antagonism between these two strains was not appeared and the coagulation of soy milk could take place in 3 h after inoculation. Further SDS-PAGE, amino nitrogen analysis of fermented soy milk and protein content analysis of soy whey indicated that there was no significant difference of two strains to degrade soy protein, but the texture profile analysis indicated that the strain of S. carnosus could decrease the hardness of soy cheese significantly.

关 键 词：干酪乳杆菌鼠李糖亚种 肉葡萄球菌 大豆奶酪 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS214.2[轻工技术与工程—食品科学与工程]