利用与从传统奶酪中分离出的菌种共培养生产益生菌白奶酪。
Probiotic white cheese production using coculture with species isolated from traditional cheeses.
作者信息
Ehsani A, Hashemi M, Afshari A, Aminzare M
机构信息
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
出版信息
Vet World. 2018 May;11(5):726-730. doi: 10.14202/vetworld.2018.726-730. Epub 2018 May 30.
AIM
The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening.
MATERIALS AND METHODS
A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran. Isolated species were cocultured with starter bacteria during the production of Iranian white cheese, and their viability was investigated up to 60 days of the refrigerated storage.
RESULTS
Of 118 isolates of , 73 isolates (62%) were confirmed as facultative heterofermentative and 45 isolates (38%) as obligate homofermentative. Of the facultative heterofermentatives, 28 isolates (24%) were , 24 isolates (20%) were , and 21 isolates (18%) were . Obligate homofermentatives were (21%) (14%), and (3%). and were found in high enough levels(10 CFU/g).
CONCLUSION
According to the obtained data, it is recommended that complex starters such as , , and can be used in industrial productions of cheese to obtain exclusive properties of traditional cheeses.
目的
本研究旨在调查从传统奶酪中分离出的乳酸菌在伊朗白奶酪成熟过程中共培养时的生存能力。
材料与方法
从伊朗西阿塞拜疆的8种传统奶酪中总共分离出24个样本。在伊朗白奶酪生产过程中，将分离出的菌株与发酵剂细菌进行共培养，并在冷藏储存60天期间对其生存能力进行研究。
结果
在118株分离菌株中，73株（62%）被确认为兼性异型发酵菌，45株（38%）为专性同型发酵菌。在兼性异型发酵菌中，28株（24%）为 ，24株（20%）为 ，21株（18%）为 。专性同型发酵菌为 （21%）、 （14%）和 （3%）。 和 的含量足够高（10 CFU/g）。
结论
根据获得的数据，建议在奶酪的工业生产中使用诸如 、 和 等复合发酵剂，以获得传统奶酪的独特特性。
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