Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 286 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038449

Screening of lactic acid bacteria with antioxidant capacity and its effect on quality of quark cheese

  • WU Hanqing ,
  • HONG Qing ,
  • LIU Zhenmin ,
  • ZHANG Hao ,
  • JIA Xiangfei ,
  • HAO Yanping
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute of Bright Dairy＆Food Co.Ltd., Shanghai 200436, China)
    3(School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2024-01-02

  Revised date: 2024-01-14

  Online published: 2024-12-17

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Abstract

The addition of adjunct culture has a significant impact on the quality of cheese.To screen adjunct culture with high protein hydrolysis and antioxidant capacity, this study evaluated 12 strains of lactic acid bacteria based on the acid production, protease activity, proteolysis, and antioxidant capacity.The potentially beneficial strain was used as adjunct culture to make quark cheese.The effect of adjunct culture on cheese quality was assessed by examining physicochemical indices, titration acidity changes, lactic acid bacteria count, texture alterations, and antioxidant activity during storage.Results showed that Lactobacillus kefiranofaciens XZ-54, which had a weak acid-producing capacity, high protease activity, protein hydrolysis, and antioxidant capacity, had the potential to be used as an adjunct fermenter for quark cheese.The addition of XZ-54 had no significant effect on the physicochemical parameters, hardness, and spread ability of quark cheese (P>0.05), and the viable counts of XZ-54 in the cheese were maintained above 107 CFU/g during the 21-day storage period.Additionally, it significantly enhanced the DPPH free radical, ABTS cationic radical, and hydroxyl radical scavenging activities of the cheese.Therefore, Lactobacillus kefiranofaciens XZ-54 could be effectively employed as an adjunct culture in quark cheese, improving its antioxidant qualities and demonstrating significant potential for development and application.

Key words： adjunct culture; screening; protein hydrolysis; antioxidant activity; quark cheese

Cite this article

WU Hanqing , HONG Qing , LIU Zhenmin , ZHANG Hao , JIA Xiangfei , HAO Yanping . Screening of lactic acid bacteria with antioxidant capacity and its effect on quality of quark cheese[J]. Food and Fermentation Industries, 2024 , 50(22) : 286 -293 . DOI: 10.13995/j.cnki.11-1802/ts.038449

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