摘要
非发酵剂乳酸菌是干酪中主要的次生菌群,不属于发酵微生物,通常不能很好的在牛奶中生长,不能产酸,但对干酪的风味形成有很重要作用。本文概述了非发酵剂乳酸菌的一些特征,包括不同原料制成的干酪中非发酵剂乳酸菌的来源、生长能源的利用、自身存在的蛋白分解系统对干酪风味形成影响及作为一种提高干酪品质的附属发酵剂的应用展望。
NSLAB is a mostly secondary microflora in cheese. They are not part of the normal starter flora, generally do not grow well in milk, and do not contribute to acid production, but play an important role in cheese flavor. This article will summarize the characteristics, including growth, energy source, the proteolysis system affecting in cheese flavor and their use as adjunct cultures in improving cheese quality.
出处
《中国乳品工业》
CAS
北大核心
2007年第11期48-49,52,共3页
China Dairy Industry
关键词
非发酵剂乳酸菌
干酪微生物
风味
non-starter lactic acid bacteria
cheese microflora
flavor.
