摘要
水果风味是我国消费者喜爱的干酪风味,可以利用辅助发酵剂增强干酪的水果风味。本研究从云南特色乳制品中分离筛选出乳酸菌作为辅助发酵剂,对其在培养液和Cheddar干酪内合成水果风味物质丁酸乙酯的能力进行了研究。20株乳酸菌(LAB)在液体环境中合成丁酸乙酯的气相结果显示,嗜热链球菌相对于干酪乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌等产酯酶能力较高。进一步利用气相色谱-质谱联用仪定量检测的结果显示,嗜热链球菌H069-B-01、M4-1、H069-B-06相对于其他乳酸菌产酯酶能力显著增加(P<0.05)。将筛选得到的三株菌作为辅助发酵剂添加到Cheddar干酪的制作中,在成熟90d后发现,添加辅助发酵剂菌株的干酪与对照组在干酪组成成分之间差别不显著(P>0.05),但添加辅助发酵剂菌株后的干酪相对于对照组水果风味有所增强,其中添加嗜热链球菌H069-B-01的干酪水果风味增加最为明显。
Adjunct cultures play an important role in the formation of cheese typical flavor, but the effects of different adjunct cultures oll cheese flavor is distinct. Chinese consumers＇ favorite is the fruit flavor of cheese. The key to the development of Chinese cheese industry is the use of adjunct cultures to enhance cheese fruit flavor and the research of cheese products to suit to Chinese market. In this study, the ability of 20 strains of Lactohacillus （LAB） to synthesize ethyl butyrate in liquid environment was studied. Gas phase results showed that ethyl butyrate was not detected in every strain, and Lactobacillus paracasei, Lactobacillus paracasei and Lactobacillus rhamnosus had higher esterase activity than Streptococcus thermophilus. The results of GC-MS showed that the ability of H069-B-01 to produce etlyl butyrate was significantly higher than that of other lactic acid bacteria （P〈0.05）. The three strains of H069-B-01, M4-1 and H069-B-06 were selected as the co-starter for the production of Cheddar cheese. After ripening 90 days, the cheeses of the adjuvant fermenter strains were compared with the control group. The composition of cheese didn＇t have significant difference among all （P〉0.05）, however, the cheeses with the addition of the starter strain had a stronger fruit flavor than the control, and the H069-B-01 contributed the most （P〈0.05）.
作者
宋云花
刘美玉
罗洁
葛绍阳
姜陈波
王静
杨子彪
任发政
SONG Yun-hua LIU Mei-yu LUO Jie GE Shao-yang JIANG Chen-bo WANG Jing YANG Zi-biao REN Fa-zheng(Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing 100083 Hebei University of Engineering, Handan 056000 Postdoctoral Working Station, Beijing Resources Asia-Pacific Feed Technology Co. Ltd., Beijing 102600 Yunnan Huangshi Lesson Dairy Co. Ltd., Dali 671000)
出处
《中国奶牛》
2017年第1期47-51,共5页
China Dairy Cattle
基金
云南省科技计划生物重大专项(奶业专项)(2014ZA001)
北京市教育委员会中央在京高校重大成果转化项目"益生菌生产关键技术科技成果转化"项目支持
