Diacetyl is one of the most important substances in dairy products and contributes to buttery flavor in cheese.Based on the biosynthesis pathway of diacetyl, 23 strains of lactic acid bacteria were screened according to the ability to produce diacetyl, activities of acetoin reductase, α-acetolactate decarboxylase, and diacetyl reductase for adjunct culture, the growth ability in ripening environment of cheddar cheese, and autolysis degree.The impact of the selected adjunct culture on the properties of cheddar cheese was evaluated with a rapid ripening model.The ripening experimental results showed that the addition of adjunct cultures did not result in significant difference in the physical and chemical indicators, proteolysis, and texture of cheddar cheese except the flavor profile.Compared to the other groups, diacetyl content and buttery flavor was higher in the cheddar cheese prepared with CCFM 601, and the decline of diacetyl was slower during ripening.Therefore, the addition of adjunct cultures in cheddar cheese with high production ability of diacetyl could enhance the milky flavor of cheddar cheese during ripening.
PEI Zhiwen
,
YIN Junling
,
XIA Aonan
,
WANG Mingquan
,
LI Mei
,
LIU Xiaoming
,
ZHAO Jianxin
,
ZHANG Hao
,
CHEN Wei
. Screening and application of adjunct culture for high production of diacetyl in cheddar cheese[J]. Food and Fermentation Industries, 2024
, 50(20)
: 1
-8
.
DOI: 10.13995/j.cnki.11-1802/ts.037809
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