干酪乳杆菌在牦牛奶酪制作中发酵特性的研究

Study on Fermentation Properties of Lactobacillus casei during the Yak Cheese Making Process

在传统奶酪制作中添加不同量(0～3%)的干酪乳杆菌,以不添加组作为空白对照,观察干酪乳杆菌的发酵特性。结果表明,试验组在发酵3～6h达到对数生长期,发酵6h时干酪乳杆菌活菌数可达到6.03×107/g,12h时活菌数达1.58×10~8/g。试验组样品黏度均较对照组显著增加(P<0.05);与对照组相比,试验组蛋白质水解程度略高,但差异不显著。在4℃冷藏过程中,试验组后酸化现象不明显;28d后,添加3%干酪乳杆菌的活菌数达9.77×10~8/g;对照组在冷藏中黏度几乎不变化,其余各组样品的黏度在冷藏7～14d中显著降低,之后到28d黏度变化不明显。

Traditional yoghurt cheese was made with different content of Lc ( 0~3%), and the yoghurt cheese without Lc as control. Fermentation characters of Lc was observed during traditional yoghurt cheese making. The results showed that Lc reached exponential phase of growth at 3~6h after incubation, the living cells of Lc were 6.03×10^7/g and 1.58×10^8/g for 6h and 12h after incubation, respectively. The viscosity of all trails was significant higher than control (P<0.05). The proteolysis degree in all trails was higher than controls, but the variance was not significant. During storage at 4℃, post-acidification for all trails was not observed. After storage 28d at 4℃, the living cells of Lc were 9.77× 10^8/g when it was added 3.00%. The viscosity of controls was not changed, and the viscosity of trails was significant decreased when storied for 7~14d, and then not observed.