干酪内微生物及其功能的研究进展

Advance on the Microorganism and the Microbial Function of Cheese

干酪是一种营养丰富的发酵乳制品,在其制作过程中内含的微生物菌群不是一成不变的,而是动态的。在干酪成熟过程中,有脂解、蛋白水解等各种生化反应进行,这些反应多与微生物产生的酶有关。干酪内微生物对于干酪形成独特的质构和风味至关重要,同时它也与干酪内一些功能物质的形成有关。该文主要阐述了干酪内微生物的生长与干酪品质及一些功能物质的关系,同时也阐述了干酪作为益生菌载体与益生菌之间的关系。

Cheese is a nutritious fermented dairy products, the microbial flora of the cheese is not static, but dy- namic. In the cheese ripening process, including lipolysis, proteolysis and other biochemical reactions that happen- ing,these reactions have a closely relation with the enzymes which released by the microorganism. The cheese micro- organism is important for unique texture and flavor of cheese, it＇ s also essential for the function material formation. This article focuses on the relationship between the growth of microorganisms and the cheese quality, but it also de- scribes the relationship between the probiotics carrier and probiotics.