非发酵剂乳酸菌的诱变选育及对干酪促熟的研究  

Mutation Breeding of Nonstarter Lactic Acid Bacteria and Study on Accelerating Cheese Ripening

作　　者：王秋宇[1] 梁爱云 李晓东[1] 王永丽[1] 郭晶[1] 肖光辉 

机构地区：[1]东北农业大学乳品科学教育部重点实验室食品学院,哈尔滨150030 [2]黑龙江飞鹤乳业有限公司,齐齐哈尔164800

出　　处：《食品工业》2013年第5期63-66,共4页The Food Industry

基　　金：教育部长江学者和创新团队发展计划资助(IRT0959;NEAU);科技部"十二五"科技支撑计划项目资助(2011BAD09B00);哈尔滨市科技创新人才专项留学回国人员基金(2012RFLXN033)

摘　　要：为了获得优良的非发酵剂乳酸菌用于加快干酪成熟,对植物乳杆菌ST-1采用超声波和硫酸二乙酯进行多次复合诱变,从14株突变株中选出一株高氨肽酶活力、高自溶度的突变株D-11,对该突变株进行部分生物学特性研究,最终应用到干酪中探讨其促熟能力。结果表明,突变株D-11氨肽酶活力和自溶度较出发菌株分别提高了61%和38%,生物学特性检测结果显示该突变株能够在干酪成熟环境中良好生长。添加突变株D-11的试验组干酪与对照组相比,pH 4.6可溶性氮浓度差异不显著,12%三氯乙酸可溶性氮浓度高于对照组。突变株D-11能够促进干酪中蛋白质的深水解,加快干酪成熟。Lactobacillus plantarum ST-1 was treated by ultrasonic and diethyl sulfate in order to screen out the excellent nonstarter lactic acid bacteria to accelerate the ripening of cheddar cheese, and a new strain with high aminopeptidase activity and autolytic was screen out from the 14 mutants. Some of the biological characteristics of the mutant and the ability of accelerating cheese ripening were studied. The results showed that, the aminopeptidase activity and autolytic of the mutant D- 11 were improved 61% and 38% compare with the original strain. Some of the results of the biological characteristics showed that the mutant D-11 could grow well in the cheese mature environment. The concentration of 12% TCA-N in experimental cheese with mutant D-11 was higher than control, but there was no significant difference between them in the concentration ofpH 4.6 WSN. The mutant D- 11 accelerated the hydrolysis of proteins in the cheese, promoting cheese mature process.

关 键 词：非发酵剂乳酸菌 诱变选育 干酪促熟 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]