植物乳杆菌S72对高达干酪品质的影响

Effects of Lactobacillus.plantarum S72 on the quality of Gouda cheese

以实验室自主分离的一株具有优良功能特性的植物乳杆菌(Lactobacillus plantarum) S72为辅助发酵剂,制备高达干酪(Gouda),研究植物乳杆菌S72对干酪理化指标、质构、活菌数、游离氨基酸及游离脂肪酸等的影响。结果表明:与商品发酵剂组相比,添加L.plantarum S72作为辅助发酵剂的Gouda干酪,在干酪成熟末期,L. plantarum S72保持较高的活菌数,对干酪的理化指标及质构特性无不良影响。L. plantarum S72提高了Gouda干酪成熟过程中WSE/TN和70%Ethanol-SN的含量,显著增加了PTA-SN的含量。L.plantarum S72后有助于Gouda干酪成熟过程中游离氨基酸的生成。这些结果说明添加L. plantarum S72作为辅助发酵剂不会影响Gouda干酪的质地,并且对Gouda干酪成熟过程中的风味有促进作用。

In this study, LactobaciUus plantarum （L. plantarum） S72 with excellent functional characteristics was used as an adjunct culture to pre- pare Gouda. The effects ofL. plantarum S72 on the physical and chemical indexes, texture, viable bacteria count, free amino acids and free fatty acids contents were examined. The results showed that when L. plantarum S72 was added as an adjunct culture to Gouda cheese, it had no significant effect on the physical and chemical indexes and texture properties of cheese. Furthermore, during the ripening of Gouda cheese, the viable count of L. plantarum S72 was always higher than that in the control group. With the extension of ripening period, the contents of WSE-TN and 70% Ethanol-SN in Gouda cheese supplemented with L. plantarum S72 were increased, while the content of PTA-SN were significantly increased with the extension of ripening period. The content of free amino acids in the cheese supplemented with L. plantarum S72 was higher than that in the control group. These results indicate that the addition of L. plantarum S72 plays a positive effect on the flavor of Gouda cheese during the ripening period, but will not affect the textures of cheese.