Saidi Vahideh, Sheikh-Zeinoddin Mahmoud, Kobarfard Farzad, Soleimanian-Zad Sabihe
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran.
2Department of Medicinal Chemistry, School of Pharmacy, Shahid Beheshti University of Medical Sciences, 11369 Tehran, Iran.
3 Biotech. 2020 Mar;10(3):85. doi: 10.1007/s13205-020-2075-z. Epub 2020 Feb 4.
In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by gas-chromatography mass-spectrometry (GC-MS). Considerable free amino acids such as gamma-aminobutyric acid (GABA) were found in samples that have higher microbial communities i.e. raw sheep's milk without use of starter cultures and pasteurized sheep's milk cheese with co-culture. However, GABA was not found in pasteurized sheep's milk cheese without starter culture during ripening. Conclusively, the application of the starter culture could reduce the ripening time of sheep's milk cheese and could be an appropriate approach to increase the functionality of the sheep's milk cheese.
在本研究中，评估了巴氏杀菌和使用发酵剂对伊朗传统半硬质奶酪（利格万奶酪）在成熟阶段（1、60、120天）的理化、微生物和功能特性的影响。通过气相色谱 - 质谱联用仪（GC - MS）分析了极性代谢物的谱图。在具有较高微生物群落的样品中发现了大量游离氨基酸，如γ-氨基丁酸（GABA），即未使用发酵剂的生羊奶和使用共培养发酵剂的巴氏杀菌羊奶奶酪。然而，在成熟过程中，未使用发酵剂的巴氏杀菌羊奶奶酪中未发现GABA。总之，使用发酵剂可以缩短羊奶奶酪的成熟时间，并且可能是增加羊奶奶酪功能的一种合适方法。
