益生菌附属发酵剂对切达干酪质构、游离氨基酸和短链脂肪酸的影响  

Impact of probiotic adjunct cultures on Cheddar cheese texture,contents of free amino acids and short-chain fatty acids

作　　者：王超[1,2] 高磊 赵子健[1] 赵玉娟 杨舸[1] 牛春华 李盛钰[1] WANG Chao;GAO Lei;ZHAO Zijian;ZHAO Yujuan;YANG Ge;NIU Chunhua;LI Shengyu(Institute of Agricultural Products Processing Technology,Jilin Academy of Agricultural Sciences,National R&D Center for Milk Processing,Changchun 130033,China;School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]吉林省农业科学院农产品加工研究所,国家乳品加工技术研发分中心,吉林长春130033 [2]大连工业大学生物工程学院,辽宁大连116034

出　　处：《食品与发酵工业》2022年第8期136-142,共7页Food and Fermentation Industries

基　　金：财政部和农业农村部:国家现代农业产业技术体系;吉林省农业科学院基本科研经费(KYJF2021JQ008)。

摘　　要：为探究益生菌为附属发酵剂对干酪品质提升作用,分别以植物乳杆菌(Lactobacillus plantarum)NA136和乳酸片球菌(Pediococcus acidilactici)AS185为附属发酵剂生产切达干酪,并对干酪成熟期间的质构特性及游离氨基酸和短链脂肪酸含量变化进行综合评价。结果表明,益生菌对干酪中蛋白质、脂肪、水分、pH等基本理化指标并无影响;在干酪成熟90 d时,益生菌组干酪中的杆菌和球菌活菌数均高于7.5 lgCFU/g;随成熟期延长,益生菌组干酪的硬度和咀嚼度逐渐增加,黏聚性和回复性逐渐降低,同一成熟期硬度略低于对照组;植物乳杆菌NA136对天冬氨酸、丝氨酸、丙氨酸、谷氨酸及丙酸、丁酸的形成有促进作用,并影响了干酪的咀嚼性;乳酸片球菌AS185对苯丙氨酸、酪氨酸、赖氨酸、脯氨酸、精氨酸及异丁酸、异戊酸、戊酸的形成有促进作用,对干酪的质构无影响。2株益生菌可作为附属发酵剂应用于切达干酪加工,并对干酪风味的形成和品质的提升起到促进作用。In order to explore the effects of probiotics as adjunct cultures on Cheddar cheese quality,Lactobacillus plantarum NA136 and Pediococcus acidilactici AS185 were used as adjunct cultures in the production of Cheddar cheese.Cheese texture and contents of free amino acids and short-chain fatty acids were evaluated during cheese ripening.Results showed that probiotic adjunct cultures had no effect on pH or protein,fat,or moisture content of cheese.After 90 days of cheese maturation,the number of viable bacilli and cocci in Cheddar cheese with adjunct cultures exceeded 7.5 lgCFU/g.As cheese with adjunct cultures matured,the hardness and chewiness gradually increased,while the cohesiveness and resilience gradually decreased,and the cheese hardness at each maturation stage remained lower than that of the control group.Addition of L.plantarum NA136 promoted the formation of aspartic acid,serine,alanine,glutamic acid,propionic acid,and butyric acid and influenced cheese chewiness.By contrast,addition of P.acidilactici AS185 promoted the formation of phenylalanine,tyrosine,lysine,proline,arginine,isobutyric acid,isovaleric acid and valeric acid,but did not affect cheese texture.Thus,these probiotic strains may be useful as adjunct cultures during Cheddar cheese processing to control flavor development and improve cheese quality.

关 键 词：乳酸菌 益生菌 干酪 发酵剂 蛋白水解 风味 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]