用于低脂干酪开发的附属发酵剂的筛选  

Screening of adjunct culture for the development of low-fat cheese

作　　者：何蓉涵 姜楠 陈玲 王欢 张铁华 

机构地区：[1]吉林大学食品科学与工程学院,长春130062

出　　处：《食品安全质量检测学报》2018年第4期830-836,共7页Journal of Food Safety and Quality

摘　　要：目的筛选出生产低脂干酪所需添加较为适宜的附属发酵剂。方法选择7株乳酸菌作为研究对象,测定其总肽酶活力、菌株生产能力、产酸能力、产粘能力、菌体自溶度、产胞外多糖数量、蛋白质水解能力等7种指标。结果 7株乳酸菌中嗜酸乳杆菌(Lactobacillus acidophilus,LA)总肽酶活力最高,为(256.46±11.88)μg/L,植物乳杆菌(Lactobacillus plantarum,LP)最低;菌株生长能力LA最好;菌株副干酪乳杆菌(Lactobacillus paracasei,LPC)在发酵10 h后的产酸能力最强且趋于稳定,pH在3.8左右;LP菌株产粘能力最优,为(168.10±14.72)mPa·s;瑞士乳杆菌(Lactobacillus helveticus,LH)菌株自溶度最好,达到35%;产胞外多糖数量最优菌株是LP,含量为(792.69±35.94)mg/L;LH的蛋白质水解能力最高,水解产生的游离氨基酸含量为(94.78±2.82)mg/L。结论 LH作为低脂干酪的附属发酵剂较好。Objective To select suitable adjunct culture for the production of low-fat cheese. Methods Seven strains of lactic acid bacteria were selected as the research object, 7 indexes including the total peptidase activity, strain production capacity, acid production capacity, viscosity producing ability, bacterial self solubility, extracellular polysaccharide quantity and protein hydrolysis ability were detected. Results The total peptidase activity of Lactobacillus acidophilus （LA） was the highest in 7 strains lactic acid bacteria, and it was （256.46±11.88）μg/L. Lactobacillus plantarum （LP） was the lowest. The growth ability of strain LA was the best. The acid producing ability of Lactobacillus Parmesan （LPC） was the strongest and stable after 10 h fermentation, with pH of 3.8. The optimum adhesion ability of the strain was LP, which was at （168.10±14.72） mPa.s. The best self solubility of the strain was Lactobacillus Swiss （LH）, which reached 35%. The optimum number of extracellular polysaccharide was LP, and the content was （792.69±35.94） mg/L. The protein hydrolysability of LH was the strongest, and the content of free amino acid was （94.78±2.82） mg/L. Conclusion LH is a better adjunct culture for low fat cheese.

关 键 词：低脂干酪 附属发酵剂 乳酸菌 筛选 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]