不同菌种大豆干酪后熟过程的研究

Study on Soy Cheese with Different Cultures During Ripening

研究了3种不同大豆干酪后熟过程的变化情况。结果表明,L.rhamnosus+S.carnosus大豆干酪具有最低的pH和最高的酸度,同时具有最高的氨基氮含量和最高的活菌数。游离氨基酸分析表明,L.rhamnosus+S.carnosus大豆干酪中的游离氨基酸总量最高;L.rhamnosus大豆干酪降解产生的游离氨基酸以谷氨酸和精氨酸为主,S.carnosus大豆干酪和L.rhamnosus+S.carnosus大豆干酪降解产生的游离氨基酸则以色氨酸为主。脂肪酸分析表明,L.rhamnosus+S.carnosus大豆干酪C20以上的长链脂肪酸得到更加充分的降解。

Three different soy cheeses during ripening were studied in this paper. The results snowea that the L. rharnnosus＋S, carnosus soy cheese appeared the lowest pH, the highest titratable acidity, free amino acid content and bacteria number. Free amnio acid analysis indicated the total free amnio acid content of L. rhamnosus＋S, carnosus soy cheese was the highest. Majority free amnio acids of L. rhamnosus soy cheese were glumatic acid and arginine, but free amnio acid of S. carnosus soy cheese and L. rhamnosus＋S, carnosus soy cheese was mostly tryptophane. Fatty acids analysis indicated the long-chain fatty acid of L. rhamnosus＋S, carnosus soy cheese had more degradation than the other two soy cheese.