Production of volatile aroma compounds by kefir starter cultures
Production of volatile aroma compounds by kefir starter cultures
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DOI：
10.1016/s0958-6946(03)00058-x
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发表时间：
2003-01-01
影响因子：
3.1
通讯作者：
Dimitrov, ZP
中科院分区：
文献类型：
--
作者：
Beshkova, DM;Simova, ED;Dimitrov, ZP
通过单菌株培养物、开菲尔发酵剂（德氏乳杆菌亚种）保加利亚HP 1 + Lb.瑞士乳球菌MP 12+乳酸乳球菌亚种乳酸菌C15+嗜热链球菌T15+酿酒酵母A13）与开菲尔粒在发酵和贮藏过程中的相互作用。开菲尔发酵剂产生的羰基化合物含量大于开菲尔粒产生的羰基化合物含量。在发酵剂培养的开菲尔中，乙醛的最大浓度（18.3 μ g（-1））主要是由于Lb的代谢活性。德氏保加利亚乳杆菌HP 1。在起子培养物（1.87 μ g（-1））和单菌株培养物嗜热链球菌T15（1.62 μ g（-1））中记录了最高的双乙酰生产活性，其次是Lb。Helveticus MP12（0.85 μ g（-1））和Lc. lactis subsp.乳酸菌C15（0.42 μ g（-1））。乳酸杆菌Lb.德氏bulgaricus HP 1和Lb. helveticus MP 12产生丙酮，这在球菌培养物中没有发现。2-丁酮的存在与Lb的产生能力有关。helveticus MP12.相比之下，LC。lactis subsp.乳酸菌C15比发酵剂中包括的其它单菌株培养物更活跃地合成乙酸乙酯。S.酿酒酵母A13产生的乙醇和CO2的量（3975 μ g（-1）; 1.80 gL（-1））使培养的开菲尔具有真正开菲尔的独特风味和香气特征。(C)2003爱思唯尔科技有限公司版权所有。
Production of carbonyl compounds by single-strain cultures, kefir starter (Lactobacillus delbrueckii subsp. bulgaricus HP1+ Lb. helveticus MP12+ Lactococcus lactis subsp. lactis C15+ Streptococcus thermophilus T15+ Saccharomyces cerevisiae A13) and kefir grains during fermentation and storage of kefir was studied. The content of carbonyl compounds produced by kefir starter was greater than that produced by kefir grains. The maximum acetaldehyde concentration (18.3 mug.g(-1)) in kefir with starter culture was mainly due to the metabolic activity of Lb. delbrueckii subsp. bulgaricus HP1 isolated from kefir grains. The highest diacetyl production activity was recorded in the starter culture (1.87 mug.g(-1)) and the single-strain culture St. thermophilus T15 (1.62 mug.g(-1)), followed by Lb. helveticus MP12 (0.85 mug.g(-1)) and Lc. lactis subsp. lactis C15 (0.42 mug.g(-1)). The lactobacilli Lb. delbrueckii subsp. bulgaricus HP1 and Lb. helveticus MP12 produced acetone, which was not found in the cocci cultures. The presence of 2-butanone was related to the production ability of Lb. helveticus MP12. In comparison, Lc. lactis subsp. lactis C15 synthesized ethyl acetate more actively than the other single-strain cultures included in the starter. S. cerevisiae A13 produced ethanol and CO2 in amounts (3975 mug.g(-1); 1.80 gL(-1)) that lent cultured kefir distinctive flavour and aroma characteristic of authentic kefir. (C) 2003 Elsevier Science Ltd. All rights reserved.