安徽农业科学2012，Vol.40Issue(9)：5343-5346,4.
植物乳杆菌SP-3对半硬质干酪的促熟作用及其对风味的影响
Promoting Maturation Effects of Lactobacillus plantarum SP-3 on Semi-hard Cheese and Influences on Its Flavor
陈帅 1陈卫 2赵建 1刘振民1
作者信息
- 1. 光明乳业股份有限公司,上海201103
- 2. 江南大学食品学院,江苏无锡214122
- 折叠
摘要
Abstract
[ Objective ] Semi-hard cheese was manufactured with Lactobacillus plantarum SP-3 as adjunct culture. The effects of SP-3 on cheese ripening and flavor during ripening were studied. [ Method ] The constituents and microorganism of raw milk and semi- hard cheese were analyzed, water soluble nitrogen( WSN) , WSN in 12% trichloroacetic acid (12% TCA-SN) and total free amino acid content of semi-hard cheese during ripening were determined, and its electrophoretic analysis and sensory evaluation were carried out. [ Result ] Adding SP-3 had no significant effects on normal production process and indices for the manufacture of semi-hard cheeses. SP-3 concentration reached maximum (3.4 × 108 cfu/g) at ripening 60 days in the experimental cheese. SP-3 had positive effects on cheese ripening, and total free amino acids content in the experimental cheese had almost two more times higher than their corresponding controls after ripening 60 days. Sensory assessment and principal component analysis show that SP-3 makes contribution to flavor formation of cheese especially to the milk flavor and nutty flavor. [ Conclusion ] Lactobacillus plantarum SP-3 can promote maturation of semi-hard cheese and is in favour of formation of the milk flavor and nutty flavor of cheese.关键词
植物乳杆菌/半硬质干酪/促熟作用/风味Key words
Lactobacillus plantarum/ Semi-hard cheeses/ Promoting maturation effects/ Flavor分类
农业科技引用本文复制引用
陈帅,陈卫,赵建,刘振民..植物乳杆菌SP-3对半硬质干酪的促熟作用及其对风味的影响[J].安徽农业科学,2012,40(9):5343-5346,4.
