Cheddar干酪附属发酵剂筛选及其应用

为了筛选能够促进Cheddar干酪成熟,从泡菜、腐乳及不同产地的Cheddar中筛选具有高肽酶活力和自溶度的乳杆菌作为Ched-dar干酪附属发酵剂,并应用于Cheddar干酪的制作中.结果表明,从美国Cheddar干酪中筛选出1株Lactobacillus plantarum OD具有较高的肽酶活力和自溶度,运用于Cheddar千酪的制作中能显著提高其游离氨基酸浓度,改善其风味,有利于加快干酪的成熟.

Screening and application of adjunct culture for cheddar cheese

Lactobacilli with high peptidase activities and autolysis rates were screened from pickle,fermented beancurd and different cheddar cheese as adjunct culture,in order to accelerate the ripening the cheddar cheese.The results showed that the peptidase activitiy and autolysis rate of Lacto-bacillus plantarum QD from American cheddar cheese were both higher than other screened Lactobacilli.The amount of free amino acid and sensor of cheddar cheese added Lactobacillus plantarum QD as adjunct culture were higher ...