Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese
Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar Cheese
复制标题
同型发酵乳杆菌对切达干酪微生物区系和可溶性氮成分的影响
DOI：
10.1111/j.1365-2621.1990.tb06771.x
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发表时间：
1990
期刊：
影响因子：
--
通讯作者：
R. Holley
中科院分区：
文献类型：
--
作者：
B. Lee;L. Laleye;R. Simard;M. Munsch;R. Holley
用同发酵乳酸菌(干酪乳杆菌亚种、干酪乳杆菌亚种、植物乳杆菌)分别接种和不接种同种发酵乳酸菌，制成切达干酪。研究了陈化过程中微生物区系的生长速度、异源发酵乳酸菌的发生率和蛋白水解率。精神营养菌、嗜中性菌和乳链球菌的总数在5个月时达到最大值，但达到的最大值取决于腌制温度(7℃或15℃)。乳酸菌培养物促进干酪成熟的同时伴随着更高的蛋白质水解度，在TCA提取物中以可溶氮的形式老化8个月后就能检测到(15℃和7℃时分别为360 mg/100g和240 mg，而对照组分别为170 mg和75 mg)。
Cheddar cheese was manufactured by inoculation with and without cultures of homofermentative Lactobacillus strains (L. casei-subsp-casei, L. casei-subsp-pseudoptantarum, L. plantarum). Growth rate of microflora, the incidence of heterofermentative lactobacilli and the rate of proteolysis were then studied during aging. The total number of psychotrophs, mesophiles and lactic streptococci reached a maximum at 5 months but maximum numbers attained were dependent upon the curing temperature (7°C or 15°C). The acceleration of cheese ripening by Lactobacillus cultures was accompanied by a greater degree of protein hydrolysis which was detectable after 8 months aging as soluble nitrogen in TCA extracts (360 mg/100g at 15°C and 240 mg at 7°C, versus 170 mg and 75 mg, respectively, for the controls).