产凝乳酶乳酸菌的筛选及其在鲜奶酪中的应用
PDF下载 (17436)孙 洁1,2,黄 苓1,2,吴爱娟1,2,曾志丹1,2,曾小群1,2*,潘道东1,2,吴 振1,2.产凝乳酶乳酸菌的筛选及其在鲜奶酪中的应用[J].宁波大学学报(理工版),2017,30(6):36-41.DOI:
SUN Jie1,2,HUANG Ling1,2,WU Ai-juan1,2,ZENG Zhi-dan1,2,ZENG Xiao-qun1,2*,PAN Dao-dong1,2,WU Zhen1,2.Screening of lactic acid bacteria with rennin activity and its application in fresh cheese[J].Journal of Ningbo University(Natural Science & Engineering Edition),2017,30(6):36-41.DOI:
| Title: | Screening of lactic acid bacteria with rennin activity and its application in fresh cheese |
| 作者: | 孙 洁1, 2, 黄 苓1, 2, 吴爱娟1, 2, 曾志丹1, 2, 曾小群1, 2*, 潘道东1, 2, 吴 振1, 2 |
| Author(s): | SUN Jie1, 2, HUANG Ling1, 2, WU Ai-juan1, 2, ZENG Zhi-dan1, 2, ZENG Xiao-qun1, 2*, PAN Dao-dong1, 2, WU Zhen1, 2 |
| 关键词: | 乳酸菌; 凝乳酶; 筛选; 鲜奶酪; 发酵工艺 |
| Keywords: | lactic acid bacteria; rennet; screen; fresh cheese; fermentation process |
| 分类号: | Q939.11+7 |
| 文献标识码: | A |
| 摘要: | 实验以脱脂乳为原料, 从20株源于新疆传统酸奶的乳酸菌中筛选出3株高产凝乳酶的乳酸菌. 以凝乳活性最高的菌株组合为发酵剂, 通过单因素及响应面实验, 优化鲜奶酪发酵的接种量、发酵时间、后熟时间. 结果表明, 以植物乳杆菌RC5为发酵剂, 其最适发酵工艺为: 接种量5%, 38℃发酵时间14.5h, 4℃后熟时间60min. 在该条件下发酵成的鲜奶酪凝乳效果好, 色泽均匀, 奶味浓郁, 口感细腻, 为以乳酸菌产凝乳酶代替凝乳酶粉的研究和应用提供基础. |
| Abstract: | Three strains of lactic acid bacteria with high activity of rennin were screened from 20 lactobacillus strains of traditional yoghurt in Xinjiang Province. The optional combination of the 3 strains with the highest rennin activity was subsequently used to prepare fresh cheese. The effects of inoculum concentration, fermentation time and ripening time on sensory evaluation were detected through single factor experiments and response surface experiment. The results showed that RC5 had the best curd effect. The optimal fermentation processes were 5% inoculums concentration, 14.5h of fermentation at 38℃ and 60min of ripening at 4℃. The fresh cheese fermented in this condition had good curd effect, uniform color, rich aroma of milk and delicate taste. This study suggests that rennet originated from lactic acid bacteria instead of rennet powder enabled to produce fresh cheese. |
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| 备注/Memo: | 收稿日期: 2017?04?07. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家自然科学基金（41641052, 41406165）, 宁波市科技富民项目（2017C10042）. 第一作者: 孙洁（1991－）, 女, 河南鹤壁人, 在读硕士研究生, 主要研究方向: 食品微生物. E-mail: sunjie1201@126.com *通信作者: 曾小群（1982－）, 女, 四川仁寿人, 博士/副教授, 主要研究方向: 发酵食品加工. E-mail: zxqun3447@126.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
