内蒙古传统发酵乳制品中益生酵母菌的筛选及其对Cheddar干酪质构的影响  

Screening of Probiotics from Traditional Fermented Dairy Products in Inner Mongolia and Its Effect on Texture of Cheddar Cheese

作　　者：刘敏[1] 曹志军[1] 苏杰[1] 李艳梅[1] LIU Min;CAO Zhijun;SU jie;LI Yanmei(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院食品工程技术系,内蒙古包头014109

出　　处：《中国乳品工业》2021年第7期18-20,24,共4页China Dairy Industry

基　　金：内蒙古教育厅资助项目(NJZY19059)。

摘　　要：从内蒙古传统乳制品中分离到32株酵母菌,对株菌进行潜在益生酵母菌筛选试验,得到2株(X4,Y2)存活率较高的潜在益生酵母菌。将这两种酵母应用于cheddar干酪的加工中,测定了它们在干酪成熟过程中对干酪质地的影响。结果表明,添加X4和Y2菌株后,cheddar干酪在成熟期间质构发生了明显变化,硬度和凝聚性随着成熟时间的延长而降低,影响极显著(P<0.05);所测干酪弹性和黏着性均有不同程度的上升,且差异性显著(P<0.05);而成熟期间干酪的胶性、凝聚性、回弹性和咀嚼性都呈下降趋势,其中干酪的凝聚性变化不显著(P>0.05),其余变化影响显著(P<0.05)。To 32 strains isolated from Inner Mongolia traditional dairy products of yeast,the screening test to potential live yeast strains of bacteria,2(X4,Y2)strains were potential live yeast of survival rate is higher.The two yeast used in the machining process of cheddar cheese,to determine their effect on cheese quality of a material in the process of cheese mature.Results show that after adding X4 and Y2 strain,cheddar cheese obvious changes have taken place during the mature structure,hardness and cohesiveness as the mature time is reduced,with the extension of influence significantly(P<0.05);Measured cheese elasticity and adhesion have varying degrees of rise,and a significant differ⁃ence(P<0.05);And mature cheese during the period of gum,cohesiveness and resilience and chewiness are declining,especially the change of cheese coherence was not significant(P>0.05),and the rest of the changes affect significantly(P<0.05).

关 键 词：益生酵母菌 CHEDDAR干酪 质构 

分 类 号：Q93-331[生物学—微生物学] TS252.53[轻工技术与工程—农产品加工及贮藏工程]