食品科学2017，Vol.38Issue(18)：35-41,7.DOI:10.7506/spkx1002-6630-201718006
改善低盐干酪苦味附属发酵剂菌株的筛选
Screening of Strains of Adjunct Culture for Improving Bitterness of Low-Sodium Cheese
摘要
Abstract
With the aim of counteracting the bitterness of low-sodium cheese, 21 Lactobacillus strains isolated from raw milk and Cheddar cheese were evaluated for low-temperature growth, acid-producing capacity, autolytic activity, aminopeptidase activity, proteolytic activity and gamma-aminobutyric acid (GABA) content. The isolated strains were analyzed further by multivariate statistical method. The results showed that strain C5 presented not only low acid-producing activity, high aminopeptidase activity and high autolytic activity, but also high proteolytic capacity; strain C8 displayed higher aminopeptidase activity; strain C9 exhibited higher proteolytic capacity in addition to higher autolytic activity. In addition, the fermentation broth of all the three strains contained lower than 5 μmol/L GABA. Therefore, they had the potential to improve the bitterness of low-sodium cheese, and could be the good candidates of adjunct cultures for low-sodium cheese production.关键词
低盐干酪/苦味/附属发酵剂/筛选Key words
low-sodium cheese/bitterness/adjunct cultures/screening分类
轻工纺织引用本文复制引用
宋兰兰,马春丽,屈倩,张瑞,石静文..改善低盐干酪苦味附属发酵剂菌株的筛选[J].食品科学,2017,38(18):35-41,7.基金项目
黑龙江省教育厅科学技术研究面上项目(12521026) （12521026）
