含嗜酸乳杆菌的新鲜干酪的研制

The Development of Fresh Cheese with Lactobacillus Acidophilus

以实验室菌种和商业发酵剂分别制作1、2和3、4四组干酪,其中2、4两组另添加了嗜酸乳杆菌(KLDS-AD1),观察4℃冷藏20 d内KLDS-AD1在新鲜干酪中的活菌数变化,模拟人体胃肠道环境中KLDS-AD1的存活情况及贮存期间各组新鲜干酪的理化性质进行了研究。结果表明:含KLDS-AD1的两组干酪贮存期间均有较高的活力且在模拟胃肠道环境中具有较好的耐受性;KLDS-AD1的添加对干酪的品质没有不良的影响,并且KLDS-AD1与商业发酵剂组做出的干酪感官评价最高,具有良好的生产开发前景。以实验菌株发酵剂与商业菌株发酵剂做出的干酪在质地,感官方面有一定的差异性。

The survival of Lactobacillus acidophilus （KLDS-AD1） in the simulation gastrointestinal tract environment and the physicochemical properties of the fresh cheese were studied during storage at 4℃. Four cheese-making trials were prepared, two supplemented with Laboratory strains （1#, 2#） and two with commercial culture （3#, 4#）. Lactobacillus acidophilus was added in 2# and 4#. The results showed that KLDS-AD1 in the two groups （2#, 4#） have a high vitality during cheese storage and well tolerated in the simulated gastrointestinal tract environment; The addition of KLDS-AD 1 showed little adverse impact on the quality of the cheese. The cheese with commercial culture and KLDS-AD1 had the best texture and sensory quality, showing good prospects for production and development. In addition, the texture of the cheese made by the experimental culture showed difference in sensory quality with that by commercial culture.