高产脂肪酶乳酸菌的筛选及其对切达干酪内酯类化合物形成的影响  

Screening of High Lipase-Producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese

作　　者：田怀香 黄宁炜 葛畅 杨睿 于海燕 陈臣 TIAN Huaixiang;HUANG Ningwei;GE Chang;YANG Rui;YU Haiyan;CHEN Chen(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418

出　　处：《食品科学》2025年第7期11-22,共12页Food Science

基　　金：国家自然科学基金面上项目(32072346);上海市科委“上海工程技术研究中心”项目(20DZ2255600)。

摘　　要：本研究从传统发酵食品中筛选产脂肪酶乳酸菌,结合干酪浆快速成熟模型得到产内酯化合物性能较好的乳酸菌,将其作为附属发酵剂应用于切达干酪的制备,采用感官评价、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术比较添加产脂肪酶乳酸菌的附属发酵剂和未添加附属发酵剂干酪在4、10、14℃成熟过程中(150 d)风味品质及内酯化合物含量的变化规律。结果表明,产脂肪酶乳酸片球菌4D和格氏乳球菌Y3具有较好的产内酯性能。经感官评价发现,与未添加附属发酵剂的切达干酪相比,添加乳酸片球菌4D的干酪在10、14℃成熟90 d时分别具有香气强度最高的奶香味、果香。添加格氏乳球菌Y3的干酪在14℃成熟120 d具有最高的奶香味香气强度值。利用GC-MS技术共鉴定出4种内酯类化合物,添加乳酸片球菌4D和格氏乳球菌Y3的切达干酪在3种恒温条件下成熟时,δ-癸内酯和δ-十二内酯的含量均高于未添加附属发酵剂的切达干酪,且能够促进δ-辛内酯的形成。此外,仅在格氏乳球菌Y3发酵的切达干酪中鉴定出γ-丁内酯。通过探究干酪成熟温度和时间对内酯形成的影响,发现在14℃条件下干酪的成熟效果最好,添加乳酸片球菌4D的切达干酪在90 d时总内酯含量达到最高,添加格氏乳球菌Y3的切达干酪则是在120 d时达最高。In this study,lipase-producing lactic acid bacteria(LAB)were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model.The selected strains were used as an adjunct starter culture for making Cheddar cheese.Sensory evaluation and gas chromatographymass spectrometry(GC-MS)were used to compare changes in the flavor and lactone content of Cheddar cheese made with and without an adjunct starter during ripening at 4,10 or 14℃for up to 150 days.The results showed that Pediococcus acidilactici 4D and Lactococcus garvieae Y3,two strains with the ability to produce lipase,exhibited better lactone production performance.Sensory evaluation showed that compared with Cheddar cheese without adjunct starter,the cheese added with P.acidilactici 4D had the highest milky and fruity aroma intensity after 90 days of ripening at 10 and 14℃,respectively.The cheese added with L.garvieae Y3 showed the highest milky aroma intensity after 120 days of ripening at 14℃.Four lactones were identified by GC-MS.The contents ofδ-decalactone andδ-dodecalactone in Cheddar cheese with P.acidilactici 4D or L.garvieae Y3 were higher than those in Cheddar cheese without adjunct starter at all three ripening temperatures,and both strains could promote the formation ofδ-octolactone.In addition,γ-butyrolactone was identified only in Cheddar cheese fermented by L.garvieae Y3.By exploring the effects of ripening temperature and time on the formation of lactones,it was found that the optimal ripening temperature was 14℃.The total lactone content of cheese added with P.acidilactici 4D reached the highest level at 90 days of ripening,while that with L.garvieae Y3 reached the highest level at 120 days.

关 键 词：乳酸菌 脂肪酶 切达干酪 内酯化合物 附属发酵剂 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]