非发酵剂乳酸菌A-3和D-3对半硬质山羊奶干酪成熟的影响

Effects of non-starter lactic acid bacteria A-3 and D-3 on the ripening of semi-hard goat cheese

中文关键词:  非发酵剂乳酸菌  干酪促熟  干酪微生物  蛋白水解  干酪质构

英文关键词:non-starter lactic acid bacteria  accelerate cheese ripening  cheese microorganisms  proteolysis  cheese texture

中文摘要:

      目的 获得加速半硬质山羊奶干酪成熟的非发酵剂乳酸菌菌株(non-starter lactic acid bacteria, NSLAB)。方法 以前期分离自地中海地区山羊奶干酪中的2株优良NSLAB菌株为研究对象, 测定其对干酪成熟过程中组成成分、微生物菌群、蛋白质水解和质构的影响。结果 添加NSLAB菌株对干酪组成成分没有显著影响, NSLAB菌株没有影响乳球菌生长, 在干酪成熟期间pH 4.6-SN和12% TCA-SN逐渐增加, 且添加NSLAB的干酪在成熟30 d后显著增加了pH 4.6-SN和12% TCA-SN含量, 5% PTASN/TN的增加主要是由于乳酸菌中肽酶作用的结果, SDS-PAGE电泳结果说明添加NSLAB菌株的干酪中小分子多肽含量明显比对照干酪多, RP-HPLC分析得出干酪水溶性中肽的数量随着成熟时间增加。添加NSLAB菌株A-3没有改变干酪的硬度, 使干酪的弹性增加。结论 添加菌株A-3作为NSLAB的干酪样品中微生物自溶率高, 蛋白水解程度强, 质构性能良好, 具有加速干酪成熟的潜力, 是山羊奶干酪工业化生产的优良NSLAB。

英文摘要:

      Objective To obtain a non-starter lactic acid bacteria (NSLAB) that accelerates the ripening of semi-hard goat cheese. Methods Two excellent NSLAB strains from goat cheese in the Mediterranean region were isolated from the previous study, and their effects on the components, microbial flora, protein hydrolysis and texture of the cheese during ripening were determined. Results The addition of NSLAB strain had no significant effect on the cheese composition. The NSLAB strain did not affect the growth of Lactococcus, and the pH 4.6-SN and 12% TCA-SN gradually increased during cheese ripening. The addition of NSLAB cheese had significantly increased the pH 4.6-SN and 12% TCA-SN content after 30 days of ripening. The increase of 5% PTASN/TN was mainly due to the action of peptidase in lactic acid bacteria. The results of SDS-PAGE electrophoresis showed that the content of small molecule polypeptide in cheese added with NSLAB strain was significantly higher than that of the control cheese. RP-HPLC analysis showed that the amount of peptide in the water soluble of the cheese increased with the ripening time. The addition of NSLAB strain A-3 did not change the hardness of the cheese and increased the elasticity of the cheese. Conclusion Adding strain A-3 as a cheese sample of NSLAB has high microbial autolysis rate, strong proteolysis degree, good texture performance and potential for accelerating cheese ripening. It is an excellent NSLAB for industrial production of goat cheese.