Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

被引：7
|
作者：
Ma, Chunli [1 ,2 ]
Zhang, Lanwei [1 ]
Ma, Dexing [3 ]
Du, Ming [1 ]
Han, Xue [1 ]
Yi, Huaxi [1 ]
Zhang, Lili [1 ]
Feng, Zhen [2 ]
Zhang, Yanhe [4 ]
Zhang, Yingchun [1 ]
Song, Wei [1 ]
机构：
[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Peoples R China
[2] NE Agr Univ, Food Coll, Harbin 150030, Peoples R China
[3] NE Agr Univ, Coll Vet Med, Harbin 150030, Peoples R China
[4] Chinese Acad Agr Sci, Harbin Vet Res Inst, Natl Key Lab Vet Biotechnol, Harbin 150001, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2012年 / 65卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Lactobacilli; Artisanal fermented milk; Technological characterisation; Cheese; LACTIC-ACID BACTERIA; CHEDDAR CHEESE; DIFFERENT STRAINS; STARTER BACTERIA; SENSORY QUALITY; RAW-MILK; ADJUNCT; PROTEOLYSIS; LACTOCOCCI; AUTOLYSIS;
D O I：
10.1111/j.1471-0307.2011.00743.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5 mg Gly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0 U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5 U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.
引用
收藏
页码：132 / 139
页数：8
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