切达干酪发酵菌种的特性测定及发酵干酪的评价  

Determination of the characteristics of Cheddar cheese fermentation strains and evaluation of fermented cheese

作　　者：陈雪[1] 王伟[1] 林超[1] 杨丽杰[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第21期74-77,共4页Science and Technology of Food Industry

基　　金：教育部长江学者和创新团队发展计划(IRT0959)

摘　　要：对实验室研究较为成熟的2株乳酸乳球菌进行发酵产酸、产黏测定,同时对其蛋白水解能力进行评价;并对单菌株、不同比例组合菌株制备的切达干酪进行质构特性评价、感官分析和风味物质测定。测定结果表明:乳酸乳球菌乳酸亚种KLDS4.0424是主要的产酸菌种;与商业发酵剂相比,实验室菌株的蛋白水解能力和产黏能力相对较弱;乳酸乳球菌乳酸亚种KLDS4.0424与乳酸乳球菌乳脂亚种KLDS4.0326按1∶1接种制作的干酪具有良好的成熟度、质地和风味,具备开发成干酪发酵剂的潜力。Analysised two lactococcus lactis strains＇ fermentation characteristics which included acid-producing ability,extracellular polysaccharide property and proteolytic activity.Texture,flavor components and sensory quality of cheddar cheese which was fermented by single strain and combination with lactococcus lactis sub.lactis KLDS4.0424 and lactococcus lactis sub.cremoris KLDS4.0326 strains were evaluated. All of these strains were researched for a long time in the KLDS.The results showed that KLDS4.0424 was the main acid producing strain. Compared with the commercial starter cultures,the extracellular polysaccharide property and proteolytic activity of laboratory strains were relatively weak.Cheddar cheese had a good maturity,texture and flavor composition which was produced with a ratio of 1：1 between strain KLDS4.0424 and KLDS4.0326.

关 键 词：干酪 乳酸乳球菌 发酵特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]