【摘要】 概述了切达干酪的特点,以实验室现有的3株优良乳酸乳球菌为出发菌株,对3种单一菌株和3种复合菌株进行产酸、产黏、产香、蛋白水解及自溶度等工艺性能的测定,旨在开发适合切达干酪生产的优良发酵剂菌种。结果表明,复合菌株L4(乳酸乳球菌乳酸亚种KLDS4.0424和乳酸乳球菌乳脂亚种KLDS41326)适合用作切达干酪发酵剂,以用于进一步研究。更多还原

【Abstract】 Mainly summarize the characteristics of Cheddar cheese.Three excellent lactococcus lactis strains which were screened from KLDS-DICC were regarded as the research subjects.The technological properties of three single strains and three mixed strains were studied,including abilities of producing acid,viscosity,producing flavoring substances,proteolytic and autolysis to develop the suitable strains for Cheddar cheese.Results demonstrated that the mixed strains of L4 which including Lactococcus lactis subsp.,Lactis KLDS4.0424 and Lactococcus lactis subsp..Cremoris KLDS4.1326 was suitable as the culture of Cheddar cheese product.Therefore L4 has greater value to study more.更多还原