斯蒂尔顿奶酪中乳杆菌菌群的产酸、生长动力学和香气特征。
Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.
机构信息
Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK; Department of Food Technology, Kyambogo University, P.O. Box 1, Kampala, Uganda.
Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK; Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400, Myrina, Lemnos, Greece.
出版信息
Food Chem. 2019 Jul 30;287:222-231. doi: 10.1016/j.foodchem.2019.02.082. Epub 2019 Feb 23.
The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcus lactis NCIMB 9918 in UHT milk at 30 & 18 °C for 48 h & 12 weeks, respectively in presence and absence of salt, simulating cheese production and ripening. During long-term ripening, Lb. plantarum grew faster when co-cultured with non-acid producing Lc. lactis in the presence of salt. One isolate of Lb. plantarum produced the highest concentration of alcohols, organic acids and acetoin. Co-culture of Lb. plantarum with acid-producing Lc. lactis enhanced acid and alcohol production, whereas co-inoculation with non-acid producing Lc. lactis increased acetoin synthesis. Lb. plantarum is an incidental organism in cheese and its presence is unpredictable. Occurrence of different genotypes of Lb. plantarum could contribute to batch to batch variation in the cheese aroma characteristics.
研究了斯提尔顿奶酪中植物乳杆菌分离株对牛奶发酵香气特征的影响。分别在 UHT 牛奶中于 30 和 18℃下培养代表的植物乳杆菌分离株，单独培养和与产酸和非产酸乳球菌乳球菌 NCIMB 9918 组合培养，分别培养 48 小时和 12 周，有盐和无盐，模拟奶酪生产和成熟。在长期成熟过程中，当与非产酸的 Lc 乳球菌在盐存在下共培养时，Lb. plantarum 生长更快。一株植物乳杆菌产生的醇、有机酸和乙酰基最高。产酸的 Lc. lactis 与植物乳杆菌共培养可增强酸和酒精的产生，而与非产酸的 Lc. lactis 共接种可增加乙酰基的合成。植物乳杆菌是奶酪中的偶然生物，其存在是不可预测的。不同基因型的植物乳杆菌的出现可能导致奶酪香气特征的批次间变化。
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