改善低盐干酪苦味附属发酵剂菌株的筛选  

Screening of Strains of Adjunct Culture for Improving Bitterness of Low-Sodium Cheese

作　　者：宋兰兰[1] 马春丽[1] 屈倩[1] 张瑞[1] 石静文[1] SONG Lanlan;MA Chunli;QU Qian;ZHANG Rui;SHI Jingwen(Key Laboratory of Dairy Science, Ministry of Education, College of Food Science,Northeast Agricultural University, Harbin 150030, China)

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

出　　处：《食品科学》2017年第18期35-41,共7页Food Science

基　　金：黑龙江省教育厅科学技术研究面上项目(12521026)

摘　　要：为筛选能改善低盐干酪苦味缺陷的附属发酵剂,从原料乳和Cheddar干酪中分离出21株乳酸杆菌,对其低温生长情况、产酸性能、自溶性能、氨肽酶比活力、蛋白水解能力及γ-氨基丁酸含量进行评定,采用多元统计法进行分析,结果表明实验菌株C5产酸量小,有高肽酶活性和高自溶性能,同时在蛋白水解能力方面表现出良好的性能,菌株C8氨肽酶比活力较高,菌株C9在蛋白水解能力方面表现出良好的性能,且具有高自溶性能,并且这3株菌产γ-氨基丁酸浓度均小于5μmol/L,因此筛选出菌株C5、C8和C9具有改善低盐干酪苦味的潜力,可以作为低盐干酪附属发酵剂的候选菌株。With the aim of counteracting the bitterness of low-sodium cheese,21Lactobacillus strains isolated from raw milk and Cheddar cheese were evaluated for low-temperature growth,acid-producing capacity,autolytic activity,aminopeptidase activity,proteolytic activity and gamma-aminobutyric acid(GABA)content.The isolated strains were analyzed further by multivariate statistical method.The results showed that strain C5presented not only low acid-producing activity,high aminopeptidase activity and high autolytic activity,but also high proteolytic capacity;strain C8displayed higher aminopeptidase activity;strain C9exhibited higher proteolytic capacity in addition to higher autolytic activity.In addition,the fermentation broth of all the three strains contained lower than5μmol/L GABA.Therefore,they had the potential to improve the bitterness of low-sodium cheese,and could be the good candidates of adjunct cultures for lowsodium cheese production.

关 键 词：低盐干酪 苦味 附属发酵剂 筛选 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]