Leuschner R G, Kurihara R, Hammes W P
Institut für Allgemeine Lebensmitteltechnologie und -mikrobiologie der Universität Hohenheim, Stuttgart, Germany.
Int J Food Microbiol. 1998 Oct 20;44(1-2):15-20. doi: 10.1016/s0168-1605(98)00118-4.
The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, histamine and tyramine was investigated in the presence and absence of amino acid decarboxylase-positive strains during a 12-week ripening period. Four batches were supplemented with a proteolytic enzyme. Batch I contained the proteolytic enzyme only, whereas batches II-IV were additionally supplemented with Lactobacillus delbrueckii LTH 1260 (batch II), Lactobacillus buchneri LTH 1388 (batch III) or Lactobacillus brevis LTH 2560 (batch IV). In batch I putrescine was detected with 4 mg/kg, in batch II, 42 mg/kg putrescine, 238 mg/kg histamine and 636 mg/kg tyramine were found. Batch III contained 13 mg/kg putrescine and 418 mg/kg histamine, whereas in batch IV, 26 mg/kg putrescine and 776 mg/kg tyramine were present. Batch V was supplemented with all three lactobacilli but did not contain the proteolytic enzyme. In this experiment, 4 mg/kg putrescine, 179 mg/kg histamine and 337 mg/kg tyramine were detected. A control cheese batch (VI) without addition of amine forming lactobacilli or a proteolytic enzyme was produced and only 4 mg/kg putrescine were detected. An increase in amine concentration during cheese ripening under conditions of enhanced proteolysis in the presence of starter and spoilage lactobacilli was evident from the experiments.
研究了在高达干酪成熟过程中，增强的蛋白水解作用对氨基酸脱羧酶阳性的乳酸杆菌属菌株形成胺类的影响。在制备奶酪之前，将一种商业蛋白水解酶制剂添加到巴氏杀菌乳中。在12周的成熟期间，在有和没有氨基酸脱羧酶阳性菌株的情况下，研究了这种操作对腐胺、组胺和酪胺形成的影响。四个批次添加了蛋白水解酶。批次I仅含有蛋白水解酶，而批次II-IV另外添加了德氏乳杆菌LTH 1260（批次II）、布氏乳杆菌LTH 1388（批次III）或短乳杆菌LTH 2560（批次IV）。在批次I中检测到腐胺含量为4mg/kg，在批次II中，发现腐胺含量为42mg/kg，组胺含量为238mg/kg，酪胺含量为636mg/kg。批次III含有13mg/kg腐胺和418mg/kg组胺，而在批次IV中，含有26mg/kg腐胺和776mg/kg酪胺。批次V添加了所有三种乳酸杆菌，但不含蛋白水解酶。在该实验中，检测到4mg/kg腐胺、179mg/kg组胺和337mg/kg酪胺。生产了一个不添加形成胺类的乳酸杆菌或蛋白水解酶的对照奶酪批次（VI），仅检测到4mg/kg腐胺。实验表明，在有发酵剂和腐败乳酸杆菌存在的情况下，增强蛋白水解作用条件下奶酪成熟过程中胺浓度会增加。
