乳酸菌(lactic acid bacteria,LAB)附属发酵剂的添加对干酪的成熟和功能有着重要影响。为了改善天然干酪的成熟特性,对24株LAB的发酵特性进行了评估,包括产酸、自溶度、氨肽酶活力、蛋白水解和脂解活性、耐盐性、产胞外多糖活性以及在低温条件下的生长情况,然后利用干酪浆快速成熟模型,进一步评价筛选菌株对干酪成熟过程的影响。菌株筛选结果表明,24株菌株中,有4株(Lactobacillus fermentum AR497,L.plantarum AR611,L.salivarius AR612和L.salivarius AR809)具有作为附属发酵剂的应用潜力。干酪浆模型结果表明,4株附属发酵剂对干酪浆的pH值及基本成分(水分、脂肪、蛋白质)没有显著影响,4株菌株在干酪浆中增值良好且不影响发酵剂乳酸菌的生长;蛋白质水解分析显示,4株非发酵剂乳酸菌可不同程度地促进干酪浆中pH 4.6可溶性氮(pH 4.6-SN)和12%三氯乙酸可溶性氮(12% TCA-SN)含量的增加,其中菌株AR809对酪蛋白水解的促进效果最显著(P<0.05);RP-HPLC分析显示,菌株AR809能够促进肽的形成。以上结果表明,菌株AR809作为附属发酵剂,在干酪成熟过程中具有良好应用潜力。
Lactic acid bacteria (LAB) adjuncts have important impacts on the maturity and function of cheese. To improve the maturation characteristics of natural cheese, the fermentation characteristics of 24 LAB strains were evaluated, including acidification, autolysis, activity of aminopeptidase, proteolysis, lipolysis, salt tolerance, exopolysaccharide production activities and growth under low-temperature conditions. Then the cheese slurry rapid ripening model was applied to evaluate the influence of the selected strains on the cheese ripening. The results showed that the four strains (Lactobacillus fermentum AR497, Lactobacillus plantarum AR611, Lactobacillus salivarius AR612, and Lactobacillus salivarius AR809) had the potential to be adjunct cultures, with low acid production capacity, high autolysis and aminopeptidase activities, moderate protein hydrolysis and lipolysis activity, and the ability to adapt to high-salt and low-temperature environments during cheese ripening. The cheese ripening model results revealed that four adjunct cultures had no significant effect on the basic composition of the cheese slurry (pH, moisture, fat, and protein), and the four strains could proliferate well in cheese slurry without affecting the growth of starter cultures. Protein degradation analysis illustrated that four strains stimulated increased in the pH 4.6-soluble nitrogen and 12% trichloroacetic acid-soluble nitrogen contents in cheese slurry, among which AR809 had the most significant effect on promoting the breadth and depth of casein hydrolysis (P<0.05). Reversed phase-HPLC results showed that the types and content of hydrophilic peptides had an increasing trend as the ripening progressed. L. salivarius AR809 was able to increase the hydrolysis of casein to form peptides and had a higher number of peaks and peak areas compared with control. The above results indicate that AR809, as an adjunct culture, has good application potential in the ripening process of cheese.
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