盐相关微生物的挥发量在基于乳酪的介质中
Nadia Innocente1, Niccolò Renoldi1, Erica Moret1
1Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100, Udine, Italy.
Journal of dairy science
|August 29, 2023
概括
奶酪盐水中的微生物群,包括像Staphylococcus equorum这样的细菌和Debaryomyces hansenii这样的酵母,可以产生挥发性化合物. 这些微生物显示出增强奶酪风味和感官属性的潜力.
科学领域:
- 食品微生物学 食品微生物学
- 感官科学 感官科学
- 发酵技术的发酵技术
背景情况:
- 盐微生物群在奶酪感官特性中的作用在很大程度上仍未得到研究.
- 奶酪盐含有各种微生物群落,包括细菌和酵母,具有潜在的代谢活动.
研究的目的:
- 探索盐水微生物群对奶酪感官属性的贡献.
- 根据它们的代谢活动和挥发性化合物生产,识别和描述奶酪盐水中的细菌和酵母.
主要方法:
- 从11种奶酪盐水中分离和识别细菌和酵母.
- 对蛋白质和脂质活性进行定性选.
- 使用头空间-固体相微提取与气色谱-质谱相结合的挥发组分析.
- 挥发性概况的多变量分析 (PCA,HCA).
主要成果:
- 斯塔菲洛科克斯 (Staphylococcus equorum),麦克罗科克斯 (Macrococcus caseolyticus) 和科里尼细菌 (Corynebacterium flavescens) 是主要的细菌;德巴里奥米塞斯 (Debaryomyces hansenii),克拉维斯波拉 (Clavispora lusitaniae) 和托鲁拉斯波拉 (Torulaspora delbrueckii) 是主要的酵母.
- 38%的细菌和59%的酵母表现出代谢活动,主要是脂解.
- 已注射的菌株在基于乳酪的介质中表现出良好的生存能力.
- 检测到26种挥发性化合物,主要是碳和酒精,在微生物群体中具有不同的特征.
结论:
- 盐水衍生微生物具有显著的脂解和蛋白解潜力.
- 选择的菌株显示出产生一系列挥发性化合物的能力,有助于奶酪香味.
- 来自奶酪盐水中的微生物群体可以根据它们的挥发性生产能力进行分类,突出显示它们对奶酪感官概况的潜在影响.
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