通过对毕赤酵母(JR-21、JR-42、M-19)发酵液进行感官评价,选取发酵性能良好的JR-21菌株作为后续发酵契达干酪的酵母菌,分别采用不添加(对照)和添加辅助发酵剂(JR-21)制作2种不同的契达干酪,在40 d成熟期内对2种干酪的理化特性、质构和风味参数进行测定,探究毕赤酵母对干酪成熟期理化特性、质构和风味变化的影响。结果表明,随着成熟期的延长,两组样品水分含量、蛋白质含量无显著差异(P>0.05),干酪成熟0 d时,两组样品的pH值差异显著(P<0.05),在干酪成熟30~40 d时,实验组(M)和对照组(S)的脂肪含量变化差异显著(P<0.05)。对照组干酪与添加JR-21发酵干酪的质构有显著差异(P＜0.05),其中JR-21发酵干酪会产生有机酸、多糖与蛋白质结合增加蛋白质网络结构的致密性,使其硬度和咀嚼性高于对照组,而弹性、内聚性和黏附性变化不显著,与对照组相比,添加JR-21使干酪出现蜂窝结构,形成标志性“眼睛”气孔。随成熟期延长,2种干酪中都含有酸、醇、酯类物质,添加JR-21发酵干酪在成熟40 d时检测到的特征风味物质最为丰富,主要包含辛酸和乙酸等有机酸类,乙醇、异戊醇等醇类以及癸酸乙酯、辛酸乙酯等多种酯类化合物。而对照组在30 d时达到峰值,仅包括6-辛酸、乙酸、乙醇、癸酸乙酯、辛酸乙酯和己酸乙酯。加入毕赤酵母使干酪不同有机酸的含量和比例发生改变,使得以其为前体物质合成的醇、酯类含量和比例也发生变化,其中带来花香、奶香和水果香气的是乙醇、异戊醇、1-戊醇、癸酸乙酯、辛酸乙酯、庚酸乙酯、甲酸戊酯、乙酸乙酯在添加JR-21发酵干酪中显著高于对照组。因此,添加毕赤酵母JR-21可以有效促进蛋白质分解和干酪的成熟,同时改善干酪的风味和质地。
To evaluate the feasibility of Pichia pastoris (JR-21) on promoting the ripening of cheddar cheese, the fermentation broth of Pichia yeast (JR-21, JR-42, M-19) was evaluated, and JR-21 strain was selected as the yeast for the subsequent fermentation of Cheddar cheese, two different types of cheddar cheese were prepared without addition (control) and with auxiliary starter culture (JR-21), and the texture and flavor parameters of the two cheeses were measured during the 40-day maturation period, and the effects of Pichia pastoris on the physicochemical characteristics, texture and flavor changes of cheese during the ripening period were explored.Results showed that with the extension of the ripening period, there were no significant differences in moisture content or protein content between the two groups (P>0.05). At 0 d of cheese ripening, the pH values of the two groups showed a significant difference (P<0.05). Between 30 and 40 d of ripening, the changes in fat content between the experimental group (M) and the control group (S) differed significantly (P<0.05), in which the addition of JR-21 fermented cheese produced organic acids, polysaccharides, and protein binding to increase the compactness of the protein network structure, making its hardness and chewiness higher than that of the control group, while the elasticity, cohesion, and adhesion did not change significantly, compared with the control group, the addition (JR-21) made the cheese appear honeycomb structure, forming the iconic “eye” pores.With the extension of the ripening period, the two kinds of cheese contained acids, alcohols and esters, and the characteristic flavor compounds detected by the addition (JR-21) fermented cheese at 40 days of maturation were the most abundant, mainly including organic acids such as caprylic acid and acetic acid, alcohols such as ethanol and isoamyl alcohol, and various ester compounds such as ethyl caprate and ethyl caprylate.The control group reached a peak at 30 days and included only 6-caprylic acid, acetic acid, ethanol, ethyl caprate, ethyl caprylate, and ethyl caproate.The addition of Pichia pastoris changed the content and proportion of different organic acids in cheese, and the content and proportion of alcohols and esters synthesized with them as precursors also changed, among which ethanol, isoamyl alcohol, 1-pentanol, ethyl caprate, ethyl caprylate, ethyl heptanoate, amyl formate and ethyl acetate were significantly higher than those in the control group in the addition (JR-21) fermented cheese.Therefore, the addition of Pichia pastoris JR-21 can effectively promote protein breakdown and cheese maturation, while improving the flavor and texture of cheese.
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