Hickey Dara K, Kilcawley Kieran N, Beresford Tom P, Wilkinson Martin G
Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, County Cork, Ireland.
J Agric Food Chem. 2006 Oct 18;54(21):8229-35. doi: 10.1021/jf060819h.
To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar cheese, the evolution of free fatty acids (FFAs) was monitored in Cheddar cheeses manufactured from pasteurized milks with or without starter. Starter-free cheeses were acidified by a combination of lactic acid and glucono-delta-lactone. Starter cultures were found to actively produce FFAs in the cheese vat, and mean levels of FFAs were significantly higher in starter cheeses over ripening. The contribution of nonstarter LAB toward lipolysis appears minimal, especially in starter-acidified cheeses. It is postulated that the moderate increases in FFAs in Cheddar cheese are primarily due to lack of access of esterase of LAB to suitable lipid substrate. The results of this study indicate that starter esterases are the primary contributors to lipolysis in Cheddar cheese made from good quality pasteurized milk.
为评估发酵剂乳酸菌（LAB）对切达干酪中脂肪分解的作用，监测了用有或无发酵剂的巴氏杀菌乳生产的切达干酪中游离脂肪酸（FFA）的变化情况。无发酵剂的奶酪通过乳酸和葡萄糖酸 - δ - 内酯的组合进行酸化。发现发酵剂培养物在奶酪槽中能积极产生FFA，并且在成熟过程中，发酵剂奶酪中FFA的平均水平显著更高。非发酵剂LAB对脂肪分解的作用似乎很小，尤其是在发酵剂酸化的奶酪中。据推测，切达干酪中FFA的适度增加主要是由于LAB的酯酶无法接触到合适的脂质底物。本研究结果表明，在由优质巴氏杀菌乳制成的切达干酪中，发酵剂酯酶是脂肪分解的主要贡献者。
