促熟干酪的非发酵剂乳酸菌筛选及其对干酪浆模型蛋白质降解的研究

从中国传统发酵食品酸菜中分离筛选促进干酪成熟的非发酵剂乳酸菌,并研究其对干酪浆蛋白质降解的影响。应用ROGOSA琼脂从东北农家酸菜中分离菌株,采用多元统计分析法进行复筛,通过16S rDNA基因序列分析鉴定筛选菌株,最后研究筛选菌株对干酪浆蛋白水解特性的影响。结果表明:从酸菜中筛选出一株可以促进干酪成熟的非发酵剂乳酸菌S-1,经16S rDNA基因序列分析鉴定为植物乳杆菌(Lactobacillus plantarum subsp.plantarum ST-Ⅲ),此菌株产酸能力低,具有较高的自溶度与氨肽酶活力,在干酪浆模型成熟过程中表现出较强的蛋白水解能力。

Isolation of a Strain of Non-starter Lactic Acid Bacteria Accelerating Cheese Ripening and Its Effect on Cheddar Cheese Slurry Proteolysis

A strain of non-starter lactic acid bacteria capable of accelerating cheese ripening were screened and isolated and its effect on cheddar cheese slurry proteolysis during ripening was also explored.Rogosa agar medium was used for primary strain isolation from Chinese northeastern traditional fermented food Suancai,,and the isolates obtained were screened further by multivariate statistical analysis.Strain identification was conducted by 16S rDNA gene sequencing and Blast searches against the public database.The results showed that a non-starter lactic acid bacterium was successfully isolated and named as S-1.The strain was identified as Lactobacillus plantarum subsp.plantarum ST-III.Moreover,the strain displayed high aminopeptidase activity and autolytic capacity although it had low acid-producing capacity.Furthermore,the strain revealed high proteolytic capacity during cheese slurry ripening.