| 不同方法促熟干酪成熟期间微生物及氨基酸研究 |
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| 引用本文： | 谢爱英,党亚丽,张税利,李兴光,吴学谦.不同方法促熟干酪成熟期间微生物及氨基酸研究[J].食品科学,2014,35(19):180-184. |
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| 作者姓名： | 谢爱英 党亚丽 张税利 李兴光 吴学谦 |
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| 作者单位： | 1.西南大学荣昌校区，重庆 402460；2.浙江省医学科学院保健食品研究所，浙江 杭州 310013；;
3.平顶山工业职业技术学院经济管理学院，河南 平顶山 467001 |
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| 基金项目： | 中央高校基本科研业务费专项资金项目，浙江省卫生厅医药卫生一般研究计划项目，国家自然科学基金青年科学基金项目，浙江省科技厅院所专项项目 |
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| 摘 要： | 以0、15、30、45、60、75、90 d促熟干酪中主要微生物（乳杆菌、乳球菌、肠球菌、微球菌）和游离氨
基酸含量为指标，研究添加复合处理发酵剂和中性蛋白酶促熟干酪成熟过程对游离氨基酸和微生物菌落数的影响。
结果表明，添加处理发酵剂和中性蛋白酶可增加干酪中游离氨基酸含量，添加处理发酵剂可不同程度降低干酪中微
生物菌落数，添加中性蛋白酶对干酪成熟过程中微生物影响不明显（P＞0.05）。
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| 关 键 词： | 干酪 促熟 微生物 氨基酸 |
Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Process |
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| XIE Ai-ying,DANG Ya-li,ZHANG Shui-li,LI Xing-guang,WU Xue-qian.Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Process[J].Food Science,2014,35(19):180-184. |
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| Authors: | XIE Ai-ying DANG Ya-li ZHANG Shui-li LI Xing-guang WU Xue-qian |
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| Affiliation: | 1. Rongchang Campus of Southwest University, Chongqing 402460, China; 2. Institute of Health Food, Zhejiang Academy;
of Medical Sciences, Hangzhou 310013, China; 3. School of Economics and Management, Pingdingshan Industry College of;
Technology Institute, Pingdingshan 467001, China |
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| Abstract: | Neutral protease and activated starter culture treated with lysozyme followed by ultrasonic were used either
alone or in combination to accelerate cheese ripening. The numbers of dominant microorganisms (lactobacilli, lactococci,
micrococci, and enterococci) and free amino acid contents were measured at 0, 15, 30, 45, 60, 75, and 90 d of ripening. The
addition of the treated starter culture or neutral protease cheese led to an increase in the content of free amino acids in cheese.
The numbers of microorganism colonies were increased to different extents by the former but not significantly affected by
the latter (P ＞ 0.05). |
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| Keywords: | cheese acceleration microorganism amino acids |
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