共查询到20条相似文献,搜索用时 15 毫秒
1.
2.
S.B. Hanniffy C. Pelez M.A. Martínez-Bartolom T. Requena M.C. Martínez-Cuesta 《International journal of food microbiology》2009,135(3):223-230
Cheese microbiota and their enzymatic conversion of l-methionine to volatile sulphur compounds (VSCs) play an important role in aroma formation during cheese ripening. Here, lactic acid bacteria (LAB) strains isolated from raw goats' milk cheeses were screened for the major enzymes critical to the formation of VSCs from l-methionine. A large natural biodiversity in enzyme capabilities and high inter- and intra-species variability was found among the LAB isolates investigated. From those isolates tested, lactococci displayed higher C–S lyase specificities towards the sulphur-containing compounds examined than did Lactobacillus and Leuconostoc, in some cases generating higher levels of VSCs than B. linens, known to be an efficient producer of methanethiol (MTL) and related VSCs. Moreover, these differences in C–S lyase activities (determined spectrophotometrically by measuring the formation of free thiol groups) were shown to correspond with the enzymatic potential of the isolates as determined by visualization of enzymatic activities. This technique could therefore prove valuable for the detection and preliminary characterization of C–S lyase activities among LAB isolates. Lactococci were also found to possess higher aminotransferase activities than lactobacilli and leuconostocs, while glutamate dehydrogenase activities were observed to be highest among Leuconostoc and Lactobacillus spp. Meanwhile, α-keto acid decarboxylase activities were highly variable and were measurable in only a limited number of isolates, mainly lactobacilli. From these data, combining indigenous isolates showing high VSCs-producing capabilities with those that facilitate the completion of the metabolic pathway responsible for degrading l-methionine into volatile compounds may provide an efficient approach to enhance cheese aroma development. 相似文献
3.
4.
Two commercially available special starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with one commercial regular starter culture, CH-1, for their effects on the compositional, sensory and textural characteristics of lowfat (9.5%) high moisture (49.6%) Kefalograviera-type cheese during aging. A full-fat control Kefalograviera cheese (30.8% fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the type of starter did not affect the composition (moisture, fat, protein, salt and pH) of the lowfat cheese. Sensory analysis showed that the lowfat cheeses made with the special cultures received greater body and texture scores and significantly higher flavor scores than the lowfat control cheese after aging for 90 and 180 d. Moreover, the former cheeses received body and texture and flavor scores not significantly different from those of the full-fat cheese. Texture profile analysis by Instron showed that there were no significant differences in the textural characteristics (force and compression to fracture, cohesiveness, springiness, gumminess and chewiness) between lowfat cheeses made with the special cultures and that made with the regular starter, except for hardness which was significantly lower in the former cheeses. 相似文献
5.
The catabolism of the sulfur-containing AA Met to form flavor-active volatile sulfur compounds (VSC) is an important mechanism in flavor development during cheese maturation. Numerous enzymes catalyzing AA catabolism require the presence of the cofactor pyri-doxal-5′-phosphate (PLP). In fact, reports have shown that some of these reactions can be catalyzed by PLP alone, albeit at a reduced rate. We hypothesized that, as a specific application in cheese flavor reactions, PLP can react directly with free Met to generate a specific VSC, methanethiol (MTH). In this study, the ability of PLP to catalyze MTH generation from Met was examined under “cheeselike” conditions of salt and pH. Methionine and varying concentrations of PLP were incubated in a buffer (pH 5.2 + 4.0% NaCl) analogous to the aqueous phase of aged Cheddar cheese. Samples were analyzed using headspace solid-phase microextraction, and relative concentrations of VSC were determined by gas chromatography-mass spectrometry. Results showed MTH, dimethyl disulfide, and dimethyl trisulfide production when Met and PLP were incubated together at 7°C (cheese-aging temperature). These results indicate that the production of VSC from Met can occur nonenzymatically as catalyzed by free PLP. 相似文献
6.
为筛选出符合冷鲜调理肉制品发酵的优质乳酸菌发酵剂,对3株乳酸菌的发酵特性进行研究,通过耐盐、耐亚硝酸盐、产粘、产酸能力、蛋白质和脂肪分解能力、菌种间的拮抗作用等试验对其进行优势菌种筛选。结果表明,菌株LLSL、LP、LGG对食盐和亚硝酸盐具有较好的耐受性,能在6%的食盐溶液和150 mg/L亚硝酸盐溶液中存活,能有效产酸,无降解蛋白质和脂肪能力,不产气、不产氨、不产H2S;其中,菌株LLSL、LP不产粘,两者间无拮抗作用,可作为于冷鲜调理肉制品的发酵剂;菌株LGG产粘,影响冷鲜调理肉制品的感官品质和内部组织状态,不适合作为冷鲜调理肉制品的发酵剂。 相似文献
7.
Cultivable NSLAB in traditional Pasta filata and ewes' milk cheeses were studied by both PCR-DGGE of cells from Rogosa agar and by isolation and molecular identification after a simulated gastric juice (SGJ) treatment of the cheese. Two to six species were retrieved from each sample. The majority of isolates were identified as Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus rhamnosus, Enterococcus or Pediococcus. Bile tolerance and bile salt hydrolase (BSH) activity were tested on 88 strains: 64% were able to grow with ≥0.15% bile and 40% were BSH positive. The effect of simulated digestion was tested on 15 strains. Inactivation ranged from 0.15 to 2.93 log cycles; most of the lethality was associated with pancreatic juice treatment. Although SGJ treatment alone may not provide a correct estimate of tolerance to gastrointestinal transit, it allowed selection of strains with a high tolerance to gastric juice, which may be tested as probiotic candidates. 相似文献
8.
Elene Kakabadze Miriam Zago Lia Rossetti Barbara Bonvini Flavio Tidona Domenico Carminati Nina Chanishvili Giorgio Giraffa 《International Journal of Dairy Technology》2019,72(3):373-380
Matsoni is a traditional Caucasian fermented milk product, characterised by a lactic acid bacteria (LAB) microbiota. Objectives of the present study were to isolate and identify the LAB of Matsoni samples collected from various Georgian areas and to study their technological characteristics. About 300 LAB from 71 samples of Matsoni were isolated and characterised. The species most representatives were Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus rhamnosus. This study highlighted a high degree of biodiversity and a specific geographical distribution of the dominant LAB present in artisanal Matsoni. Some strains showed technological features useful to design a multistrain starter culture for Matsoni. 相似文献
9.
10.
11.
A.G. Karahan G. Ba?yi?it K?l?ç H. ?anl?dere Alo?lu S. Aydemir ?. Harsa 《Journal of dairy science》2010,93(1):1-11
In this study, 2 different starter culture combinations were prepared for cheesemaking. Starter culture combinations were formed from 8 strains of lactic acid bacteria. They were identified as Lactococcus lactis ssp. lactis (2 strains), Lactobacillus plantarum (5 strains), and Lactobacillus paraplantarum (1 strain) by amplified fragment length polymorphism analysis. The effects of these combinations on the physicochemical and microbiological properties of Beyaz cheeses were investigated. These cheeses were compared with Beyaz cheeses that were produced with a commercial starter culture containing Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris as control. All cheeses were ripened in brine at 4°C for 90 d. Dry matter, fat in dry matter, titratable acidity, pH, salt in dry matter, total N, water-soluble N, and ripening index were determined. Sodium dodecyl sulfate-PAGE patterns of cheeses showed that αS-casein and β-casein degraded slightly during the ripening period. Lactic acid bacteria, total mesophilic aerobic bacteria, yeast, molds, and coliforms were also counted. All analyses were repeated twice during d 7, 30, 60, and 90. The starter culture combinations were found to be significantly different from the control group in pH, salt content, and lactobacilli, lactococci, and total mesophilic aerobic bacteria counts, whereas the cheeses were similar in fat, dry matter content, and coliform, yeast, and mold counts. The sensory analysis of cheeses indicated that textural properties of control cheeses presented somewhat lower scores than those of the test groups. The panelists preferred the tastes of treatment cheeses, whereas cheeses with starter culture combinations and control cheeses had similar scores for appearance and flavor. These results indicated that both starter culture combinations are suitable for Beyaz cheese production. 相似文献
12.
浓缩乳酸菌发酵剂的浓缩培养的研究进展 总被引:2,自引:0,他引:2
随着国内消费者对酸奶需求量的增加以及对发酵剂品质要求不断提高,传统的液体发酵剂因为所含活菌数较少,正在被活菌含量更高、使用更方便的浓缩型乳酸发酵剂所取代。浓缩乳酸发酵剂生产的关键是对乳酸菌进行浓缩培养,以获得较高的活菌数。为进一步发展提供依据,总结了浓缩培养技术的现状和进展。 相似文献
13.
14.
15.
Lactic acid bacteria (19 isolates) from Bella di Cerignola Italian table olives were investigated for their technological and probiotic properties for the selection of multifunctional starter cultures for table olives. The bacteria were first identified by phenotyping and genotyping, then characterized for the production of biogenic amines, growth at different pH, NaCl concentrations, and temperatures. The potentiality of the bacteria to have some probiotic properties (antimicrobial activity against foodborne pathogens, survival in low pH and in the presence of bile salts, ability to adhere to the mammalian cells model IPEC-J2) was also investigated. Eighteen of the studied isolates were identified as Lactobacillus plantarum and one as Enterococcus faecalis. All bacteria were able to grow at a range of pH between 4.0 and 10.0 as well as in media supplemented with 2.5 to 7.5% of NaCl and 0.3% bile salts and survived in MRS broth acidified at pH 2.5; moreover, they inhibited significantly Escherichia coli O157:H7. The adhesion to IPEC-J2 cells was in general low to moderate (5.3 to 8.3%); however, 2 isolates of L. plantarum (c16 and c19) showed interesting higher adhesion values (up to 16%). Our results suggest that at least 3 isolates could be possible multifunctional starters for Bella di Cerignola olives: L. plantarum 16 and 19 for mainly their probiotic properties and L. plantarum 10 for mainly its technological characteristics. Practical Application: A functional starter is a microorganism exerting benefits on human health (probiotic) and able to guide a fermentation (starter). The main goal of this article was to select a functional starter for table olives. 相似文献
16.
研究了活性乳酸菌饮料的生产工艺,对菌种、稳定剂和酸味剂进行了筛选,确定了适合工业化的生产工艺。实验表明,嗜热链球菌和保加利亚乳杆菌比例为1:1,羧甲基纤维素:藻酸丙二醇酯:还原胶=4:1:1,添加量为0.3%;柠檬酸:乳酸:酒石酸=3:3:2,添加量为0.25%;加糖量为12%。解决了乳酸菌饮料的稳定性问题,所得产品品味较好。 相似文献
17.
18.
《Journal of dairy science》2022,105(6):4868-4881
More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees as an additional ingredient on the fermentation of cheese using Aspergillus oryzae (koji mold), known as koji cheese, was investigated. Aspergillus oryzae is used in the fermentation of Japanese traditional foods, such as sake and soy sauce, given its strong enzymatic activities, as well as in cheese production (i.e., koji cheese). Sake lees, a by-product of the fermentation of rice with A. oryzae and yeasts in the sake brewing process, contains various metabolites, such as amino acids. Here, supplementation with sake lees enhanced the activities of lactic acid bacteria and affected the color of the cheese. Metabolome analysis revealed that sake lees altered the balance of carbohydrates and fatty acids in the cheese. Remarkably, supplementation with sake lees enhanced the production of umami-enhancing γ-glutamyl (kokumi-active) peptides. This study suggests that a new type of cheese can be produced using A. oryzae and sake lees, and information on the synergistic effects of A. oryzae and sake lees will aid the development of cheese production. 相似文献
19.