Yu Huaning, Liu Zhenmin, Hang Feng, Mo Beihong
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China.
Food Sci Biotechnol. 2016 Jun 30;25(3):785-793. doi: 10.1007/s10068-016-0133-4. eCollection 2016.
Two kinds of semi-hard cheeses, with and without , were manufactured, and effects of on physicochemical properties and proteolysis were evaluated during 36 days of ripening. Addition of changed the microbial survival and showed no significant effect on physicochemical properties of the cheeses, including dry matter and pH. Regardless on the rind or in the core, the indices of proteolysis had no significant difference (>0.05), whereas there were significant differences of total free amino acid (FAA) and individual FAA between cheeses; this indicated that had no significant effect on the primary proteolysis, but affected the content and ratio of individual FAAs during maturation. Electrophoretic analysis showed strong degradation of α-casein in the core and on the rind of cheeses, while β-casein was highly degraded on the rind but less in the core. Thus, spp. might have a potential application in the manufacture of cheeses.
制备了两种半硬质奶酪，一种添加了[具体物质]，另一种未添加，在36天的成熟过程中评估了[具体物质]对其理化性质和蛋白水解的影响。添加[具体物质]改变了微生物的存活情况，对奶酪的理化性质（包括干物质和pH值）没有显著影响。无论在奶酪外皮还是内部，蛋白水解指标均无显著差异（>0.05），然而不同奶酪之间的总游离氨基酸（FAA）和单个FAA存在显著差异；这表明[具体物质]对初级蛋白水解没有显著影响，但在成熟过程中影响了单个FAA的含量和比例。电泳分析表明，奶酪内部和外皮的α-酪蛋白有强烈降解，而β-酪蛋白在外皮高度降解，在内部降解较少。因此，[具体微生物]在奶酪制造中可能具有潜在应用。
