Leclercq-Perlat Marie-Noëlle, Buono Frédéric, Lambert Denis, Latrille Eric, Spinnler Henry-Eric, Corrieu Georges
Unité Mixte de Recherche Génie et de Microbiologie des Procédés Alimentaires (INRA, INA P-G), F-78 850 Thiverval-Grignon, France.
J Dairy Res. 2004 Aug;71(3):346-54. doi: 10.1017/s0022029904000196.
A holistic approach of a mould cheese ripening is presented. The objective was to establish relationships between the different microbiological and biochemical changes during cheese ripening. Model cheeses were prepared from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two cheese-making trials with efficient control of environmental parameters were carried out and showed similar ripening characteristics. K. lactis grew rapidly between days 1 and 6 (generation time around 48 h). G. candidum grew exponentially between days 4 and 10 (generation time around 4.6 d). Brevi. linens also grew exponentially but after day 6 when Pen. camemberti mycelium began developing and the pH of the rind was close to 7. Its exponential growth presented 3 phases in relation to carbon and nitrogen substrate availability. Concentrations of Pen. camemberti mycelium were not followed by viable cell count but they were evaluated visually. The viable microorganism concentrations were well correlated with the carbon substrate concentrations in the core and in the rind. The lactose concentrations were negligible after 10 d ripening, and changes in lactate quantities were correlated with fungi flora. The pH of the inner part depended on NH3. Surface pH was significantly related to NH3 concentration and to fungi growth. The acid-soluble nitrogen (ASN) and non-protein nitrogen (NPN) indexes and NH3 concentrations of the rind were low until day 6, and then increased rapidly to follow the fungi concentrations until day 45. The ASN and NPN indexes and NH3 concentrations in the core were lower than in the rind and they showed the same evolution. G. candidum and Pen. camemberti populations have a major effect on proteolysis; nevertheless, K. lactis and Brevi. linens cell lysis also had an impact on proteolysis. Viable cell counts of K. lactis, G. candidum, Pen. camemberti and Brevi. linens were correlated with the environmental conditions, with proteolytic products and with carbon substrate assimilation. NH3 diffusion from surface to the cheese core during ripening was highly suspected. Interaction phenomena between microorganisms are discussed.
本文介绍了一种用于霉菌奶酪成熟的整体方法。目的是确定奶酪成熟过程中不同微生物和生化变化之间的关系。在无菌条件下，用乳酸克鲁维酵母、白地霉、卡门培尔青霉和林登短杆菌接种巴氏杀菌牛奶制备模型奶酪。进行了两次有效控制环境参数的奶酪制作试验，结果显示出相似的成熟特性。乳酸克鲁维酵母在第1天至第6天快速生长（代时约48小时）。白地霉在第4天至第10天呈指数生长（代时约4.6天）。林登短杆菌也呈指数生长，但在第6天后，此时卡门培尔青霉的菌丝体开始生长，奶酪外皮的pH值接近7。其指数生长与碳源和氮源的可利用性呈现3个阶段。卡门培尔青霉的菌丝体浓度未通过活菌计数跟踪，而是通过肉眼评估。活菌浓度与奶酪核心和外皮中的碳源浓度密切相关。成熟10天后乳糖浓度可忽略不计，乳酸量的变化与真菌菌群相关。内部的pH值取决于氨。表面pH值与氨浓度和真菌生长显著相关。直到第6天，外皮的酸溶性氮（ASN）、非蛋白氮（NPN）指标和氨浓度都很低，然后迅速增加，直至第45天随着真菌浓度的变化而变化。核心中的ASN、NPN指标和氨浓度低于外皮，且呈现相同的变化趋势。白地霉和卡门培尔青霉菌群对蛋白水解有主要影响；然而，乳酸克鲁维酵母和林登短杆菌的细胞裂解也对蛋白水解有影响。乳酸克鲁维酵母、白地霉、卡门培尔青霉和林登短杆菌的活菌计数与环境条件、蛋白水解产物以及碳源同化相关。强烈怀疑成熟过程中氨从表面扩散到奶酪核心。文中讨论了微生物之间的相互作用现象。
