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熱激修飾瑞士乳桿菌對Cheddar干酪成熟的影響
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Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening
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    摘要:

    研究了瑞士乳桿菌Lactobacillus helveticus6024經(jīng)熱激修飾后，與干酪成熟相關(guān)的生化性質(zhì)變化及其對Cheddar干酪成熟的影響。結(jié)果表明：瑞士乳桿菌經(jīng)70℃、10 s的熱激處理后，在10%脫脂乳中經(jīng)32℃、6 h培養(yǎng)后，其產(chǎn)酸能力僅為6.4%，而與干酪成熟密切相關(guān)的平均氨肽酶活力，仍有約25%的保留。熱激處理后的菌株加入到干酪中對其組分沒有顯著影響，但對干酪可溶氮水平有不同程度的影響。與未添加熱激菌株的干酪對照組相比，總可溶氮含量增加不顯著，而在成熟3個(gè)月時(shí)5% 磷鎢酸可溶氮占總氮比例增加2倍，組間差異顯著。干酪質(zhì)構(gòu)、微觀結(jié)構(gòu)分析的結(jié)果也證明，熱激修飾菌株對促進(jìn)干酪成熟具有促進(jìn)作用。

    Abstract:

    Effects of modified Lactobacillus helveticus 6024 by using heat-shock treatment on its biochemical properties and Cheddar cheese ripening were investigated. Results showed that the cell acidification activity was only 6.4% at 6 h cultivation when cells were subjected to the heat treatment of 10 s at 70℃. However, the average level of aminopeptidase activity is maintained at around 25%. The cheese chemical compositions were not apparently affected by adding the heat-shock cells, but the levels of soluble nitrogen were found to be different. The level of WSN% was not significantly different between experimental cheese and control, and there was a 2-fold increase in the level of 5% PTA-SN% at 3 months ripening when compared to control (not adding the heat-shock cells). The results of TPA profiles and microstructure also indicated that the ripening of Cheddar cheese is accelerated as a result of the heat-shock cells. 

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隋欣,陳歷俊,任發(fā)政.熱激修飾瑞士乳桿菌對Cheddar干酪成熟的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(10):135-139.Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(10):135-139.

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