【摘要】 以具有合成γ-氨基丁酸能力的嗜热链球菌(QYW-LYS-1)及植物乳杆菌(QYW-L-11)为干酪附属发酵剂制作切达干酪,检测添加这两种附属发酵剂的干酪在成熟过程中γ-氨基丁酸的含量及乳酸菌总数的变化,并研究这两种附属发酵剂在干酪成熟过程中对其蛋白水解程度、感官、组成成分等方面的影响。结果表明:在干酪中添加产γ-氨基丁酸的菌株对干酪的蛋白水解、感官评价及组成成分无不良影响。在4℃贮存条件下,经过90d的成熟,添加QYW-LYS-1的干酪中γ-氨基丁酸的含量最多,达到0.43mg/g。本研究为制备一种富含天然γ-氨基丁酸的功能性干酪提供理论基础。更多还原

【Abstract】 To prepare a naturally enriched GABA Cheddar cheese,Streptococcus thermophilus QYW-LYS1 and Lactobacillus plantarum QYW-L-11 which produced GABA were used as fermentation assistants. GABA content and lactic acid bacteria changes during maturation of Cheddar cheese as well as their effect on the degree,composition and sensory of hydrolysis during ripening process of the cheese were studied. The results showed that GABA-producing strain had no adverse effects on proteolysis,sensory criteria and composition of the cheese. The cheese containing Streptococcus thermophilus QYW-LYS1 showed the highest content of GABA at 0.43 mg/g after 90 days of ripening.更多还原