益生酵母菌对切达干酪风味的影响

Impact of Probiotic Yeast on Cheddar Cheese Flavor

从传统发酵乳制品中筛选得到两株益生酵母菌PC1和PC2,用于制备切达干酪。对干酪不同成熟阶段理化指标进行检测,并采用顶空固相微萃取及气质联用技术对挥发性风味成分进行鉴定及判别分析。结果表明,不同成熟阶段干酪各项理化指标发生明显变化,与对照组相比,添加PC1和PC2菌株干酪的蛋白质含量、pH值和风味化合物均有明显差异,变化明显的挥发性化合物主要有3-甲基-1-丁醇、苯乙醇、乙酸乙酯、2-戊基呋喃、乙烯基甲醚和3-甲基-1-戊醇。PC1和PC2菌株对切达干酪风味改善有积极影响,可作为干酪加工的辅助发酵剂,并且酵母菌PC2优于酵母菌PC1。

Two probiotic yeast strains PC1 and PC2 were selected from traditional fermented dairy products and used to prepare cheddar cheese.The physical and chemical indicators of cheddar cheese at different maturity stages were determined,and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME/GC-MS)was performed to identify and analyze the volatile flavour components.The results showed that the physical and chemical indicators of cheddar cheese at different maturity stages changed significantly.Compared with control group,the cheese added with PC1 and PC2 strains had marked differences in protein content,pH value and flavour compounds.The major volatile compounds included 3-methyl-1-butanol,phenyl-ethanol,ethyl acetate,2-amyl furan,vinyl methyl ether and 3-methyl-1-amyl alcohol.PC1 and PC2 strains improved cheddar cheese flavor,and thus could be used as auxiliary starter cultures,and PC2 was superior to PC1.