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.
REN Zhi-min
,
XIN Sheng-bing
,
XU Na
,
XUE Hui-jun
,
CHEN Zhong-jun
. Production process of Cheddar cheese using Lactobacillus plantarum with antifungal activity[J]. Food and Fermentation Industries, 2018
, 44(12)
: 103
-109
.
DOI: 10.13995/j.cnki.11-1802/ts.018011
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