不同发酵剂菌种对Mozzarella干酪成熟过程中蛋白降解及风味形成的影响

Influence of Various Starter Cultures on the Proteolysis and Flavor Formation of Mozzarella Cheese During Ripening Process

为研究不同发酵剂菌种对Mozzarella干酪成熟过程中蛋白降解及风味形成的影响,对4种发酵剂菌种制作Mozzarella干酪成熟过程中蛋白降解、风味物质含量进行检测。结果表明:不同菌种制作干酪的水分含量、S/M差异不显著(P>0.05),而脂肪含量、蛋白质含量、出品率和pH差异显著(P<0.05)。BI干酪在成熟过程中WSN/TN、PTA-N/TN含量显著高于其他组干酪(P<0.05),成熟120 d时BI和LPC组干酪TCA-N/TN高于SL组和LA组(P<0.05),整个成熟期间BI、LA、LPC组干酪FAA含量都显著高于SL干酪(P<0.05)。成熟120 d的LPC、LA、BI干酪中烷烃类、酮类、部分醇类(乙醇、己醇、辛醇)和苯乙醛、2-甲基丁醛的含量低于SL干酪,而酸类和酯类(除十八醇酸丁酯和十六烷酸丁酯)外的含量高于SL干酪。

In order to research the influence of different starter cultures on the proteolysis and flavor formation of Mozzarella cheese during ripening process,the content of proteolysis and flavor substances in the ripening process of Mozzarella cheese made by 4 starter cultures is detected.The results show that the water content,S/M of cheese made by different strains are not significantly different(P>0.05),but the fat content,protein content,yield and pH are significantly different(P<0.05),during ripening process,WSN/TN and PA-N/TN content of BI cheese is significantly higher than that of other groups(P<0.05),and TCA-N/TN content in BI and LPC cheeses is higher than that in SL and LA cheeses at ripening of 120 days(P<0.05),the FAA content in BI,LA,LPC cheeses is significantly higher than that in SL cheese during the whole ripening process(P<0.05).The content of alkanes,ketones,partial alcohols(ethanol,hexanol,octanol),phenyl acetaldehyde and 2-methyl butyraldehyde in LPC,LA and BI cheeses at ripening of 120 days is lower than that of SL cheese,while the content of acids and esters(except for butyl octadecanate and butyl hexadecanoate)is higher than that of SL cheese.