以具有抑制霉菌特性的植物乳杆菌(Lactobacillus plantarum)SDZ为研究对象,确定其抑菌谱,并将其与传统干酪生产菌株复配生产Cheddar干酪。通过研究嗜热链球菌、保加利亚乳酸杆菌与植物乳杆菌SDZ的混合比例、接种量、发酵温度和发酵时间对产品品质的影响,采用单因素分析及Box-Behnken试验,确定生产Cheddar干酪的最佳工艺参数。结果表明,植物乳杆菌SDZ对于霉菌有较为广谱的抑菌性。且添加SDZ生产Cheddar干酪的最佳工艺参数为:嗜热链球菌、保加利亚乳杆菌与SDZ混合比例1∶1∶0.61,接种量2.98%,发酵温度36.90 ℃,发酵时间24.80 min。在此工艺条件下生产的Cheddar干酪质构特性优良,感官特性优于传统菌株生产的干酪,理化特性差别不大。25 ℃下敞口贮藏,添加SDZ的干酪具有良好的抑制霉菌效果。植物乳杆菌SDZ作为生物防腐剂在Cheddar干酪生产中具有广阔的应用前景。
This study aims to determine the antibacterial spectrum of Lactobacillus plantarum strain SDZ with antifungal activity and to exploit an application in traditional cheese (Cheddar cheese) production. The effects of strain mixing ratio, inoculum size, fermentation temperature and time on product quality between traditional strains and L. plantarum SDZ was examined using single factor analysis and Box-Behnken test. L. plantarum SDZ had a broad-spectrum antibacterial activity against moulds. The optimal process for production of Cheddar cheese were the mixing ratio of Streptococcus thermophilus, Lactobacillus bulgaricus and L. plantarum SDZ of 1∶1∶0.61, the inoculation amount of 2.98%, the fermentation temperature at 36.90 ℃ and the fermentation time for 24.80 min. Under this condition, Cheddar cheese had excellent texture properties and sensory characteristics superior to those produced by traditional strains with almost no difference in physical and chemical properties. Stored in open environment at 25 ℃, the cheese which added L. plantarum SDZ had a good antifungal activity. In conclusion, L. plantarum SDZ as a biological preservative has a broad application prospect in the production of Cheddar cheese.
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