摘要
选取自溶度不同的乳杆菌作为附属发酵剂混合商业发酵剂制作切达干酪,研究了乳酸菌自溶对干酪成熟的影响。测定成熟期间各干酪中乳酸菌活菌数、pH值、pH4.6可溶氮质量分数和12%TCA可溶氮质量分数,并结合SDS-PAGE分析干酪蛋白质的水解情况。结果表明,各实验组干酪的12%TCA可溶性氮含量随着成熟时间延长逐渐增加,在1个月后不同组别之间差异显著(P<0.05)。与对照组干酪相比,加入高自溶度菌株的实验组干酪蛋白分解程度较高,非蛋白氮的质量分数为8.00%。同时,SDS-PAGE结果显示,各干酪的蛋白质都有一定程度的分解,产物略有不同,乳酸菌自溶可以加速蛋白质分解。
To investigate the hypothesis,Cheddar cheese were made with or without starter adjuncts that had different autolysis rate of lactic acid bacteria.Cheddar cheeses were sampled to analysis the populations of lactic acid bacteria,the changes of cheese pH value,the proteolysis by determining pH4.6 soluble nitrogen,12%TCA soluble nitrogen and performing SDS-PAGE electrophoresis at different ripening time.The results showed that 12%TCA soluble nitrogen increased with ripening time,and which were significant different between different rows after one month（P0.05）.The 12%TCA soluble nitrogen in the cheddar cheese with starter adjuncts that had high autolysis rate was 8.00%,which was higher compare to the control cheese that without starter adjuncts.As the SDS-PAGE electrophoresis showed,the protein was proteolysis at a certain degree with slight difference;the autolysis of lactic acid bacteria accelerated the rate of proteolysis.
出处
《中国乳品工业》
CAS
北大核心
2010年第12期12-14,40,共4页
China Dairy Industry
基金
国家"十一五"奶业科技支撑计划项目课题"乳品加工关键设备及材料研究与开发"(2006BAD04A07)
