一种植物乳杆菌对干酪模型成熟中微生物及蛋白质水解的影响  

Study on influence on microorganism and proteolysis of cheese model containing Lactobacillus plantarum

作　　者：莫蓓红[1] 赵建[2] 苗君莅[1] 陈卫[1] 

机构地区：[1]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200072 [2]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2012年第7期100-104,共5页Science and Technology of Food Industry

基　　金：上海市科委浦江人才计划(08PJ1431500)

摘　　要：采用无菌条件下生产的新鲜干酪凝块制作干酪模型,以WSN,12%TCASN和氨基酸含量等为指标测定植物乳杆菌SP-3对其的促熟作用。微生物测定表明SP-3在干酪模型的成熟过程中(12d)能保持较高的浓度;WSN结果表明SP-3对干酪中蛋白质的初级水解无显著影响;12%TCASN的结果表明SP-3影响了干酪中小肽的形成;5%PTA-SN和总游离氨基酸浓度测定结果表明植物乳杆菌SP-3促进了体系中游离氨基酸的产生;游离氨基酸的分析显示谷氨酸、亮氨酸、组氨酸的含量明显高于对照组,而丝氨酸、赖氨酸、脯氨酸的含量低于对照组。以上结果表明,植物乳杆菌SP-3能加快干酪体系中蛋白质的水解进程,具有促进干酪成熟的作用。Cheese model was made aseptically using fresh cheese curd.The effect of Lactobacillus plantarum SP-3 on cheese model ripening was rapidly evaluated by WSN,12% TCASN and free amino acids contents etc.measurement.The result showed that SP-3 could keep at high level of concentration during its ripening period（12 days）.The value of WSN indicated SP-3 had no influence on casein primary proteolysis.The significant difference of 12% TCASN indicated differences in peptide profiles between models with SP-3 compared with the control.5% PTA-SN and total free amino acids concentrations suggested SP-3 could improve the yield of free amino acids.The analysis of individual amino acids showed that model containing SP-3 released more glutamic acid,leucine and histidine than the control,while control contained more free amino acids such as serine,lysine and proline.In conclusion,SP-3 could accaclerate the proteolysis in the cheese model and promote its ripening.

关 键 词：植物乳杆菌 干酪模型 蛋白质水解 

分 类 号：TS201.3[轻工技术与工程—食品科学]