Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

被引：57
|
作者：
Mercedes Milesi, Maria [1 ]
Vinderola, Gabriel [1 ]
Sabbag, Nora [2 ]
Alberto Meinardi, Carlos [1 ]
Hynes, Erica [1 ]
机构：
[1] Univ Nacl Litoral, CONICET, Inst Lactol Ind, Fac Ingn Quim, RA-3000 Santa Fe, Argentina
[2] Univ Nacl Litoral, Inst Tecnol Alimentos, Fac Ingn Quim, RA-3000 Santa Fe, Argentina
来源：
FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 08期
关键词：
Non-starter lactobacilli; Probiotic candidate lactobacilli; Cheese proteolysis; Cheese sensory profile; LACTIC-ACID BACTERIA; CHEDDAR CHEESE; ADJUNCT CULTURES; MICROBIOLOGICAL CHARACTERIZATION; VOLATILE COMPOUNDS; STARTER CULTURES; MILK; PARACASEI; PLANTARUM; DIVERSITY;
D O I：
10.1016/j.foodres.2009.06.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The contribution to cheese proteolysis and sensory profile of four potentially probiotic non-starter lactobacilli strains was assessed in two different models: soft and semi-hard cheeses. All the strains were able to grow in both types of cheese, where they maintained high levels during ripening. Overall, adjunct cultures of Lactobacillus rhamnosus showed the strongest influence in peptidolysis, which was verified by changes in peptide profiles and increase of free amino acids concentration. Nevertheless, some cheeses treated with L rhamnosus also showed post-acidification during ripening and decreased sensory characteristics compared to controls. Cheeses with adjunct cultures of Lactobacillus casei I90 and Lactobacillus plantarum I91 exhibited, in general, an intermediate level of peptidolysis between control and L. rhamnosus-added cheeses; their sensory characteristics were preserved or improved, and they did not show any defects. Adjunct cultures showed similar trends in both models, confirming L casei 190 and L. plantarum 191 as the most performing adjunct cultures for cheese-making among the strains. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1186 / 1196
页数：11
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