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鉴定与奶酪性相关的阿斯伯吉路斯菌中的脂酶 AHU 7139

Napaporn Chintagavongse¹, Haruto Kumura¹, Toru Hayakawa¹

¹Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, N9, W9, Sapporo 060-8589, Japan.

Journal of bioscience and bioengineering

|March 1, 2024

概括

由于脂酶活动,Aspergillus oryzae会导致奶酪发. 三糖醇脂酶 (TglA) 开始发,其次是二糖醇脂酶 (MdlB),使奶酪生产中的风味控制成为可能.

科学领域:

食品微生物学食品微生物学
酶学是一种酶学.
乳制品科学乳制品科学

背景情况:

阿斯伯吉勒斯里扎 (Aspergillus oryzae) 的添加剂增强了奶酪的味道.
过度的脂解由A. oryzae导致的味道.
确定负责性的特定脂酶至关重要.

研究的目的:

为了识别来自A. oryzae的特定脂酶,AHU 7139负责奶酪发.
了解不同脂酶在自由脂肪酸释放中的作用.

主要方法:

在不同pH值的乳清基媒介上培养了五种A. oryzae突变体.
评估脂酶基质的特异性和分布.
进行基因表达分析并创建淘汰菌株 (ΔtglA, ΔmdlB).
在体外 (in vitro) 实验中进行了奶酪的试验.

主要成果:

糖醇脂酶活性高于三糖醇脂酶活性.
最佳的脂解活性发生在初始pH值6.5时,主要是细胞外.
ΔtglA 和 ΔmdlB 淘汰菌株显著减少了自由脂肪酸的释放.
TglA引发了味,而MdlB则作用于二甲糖类来刺激它.

结论:

三糖醇脂酶 (TglA) 是A. oryzae成熟奶酪中性的主要触发因素.
基甘油脂酶 (MdlB) 进一步处理二甲甘油,加剧了性.
这些发现有助于选择A. oryzae菌株,以防止奶酪中出现味.

关键词:

亚斯伯吉illus oryzae 是一个植物.自由脂肪酸是自由的脂肪酸.在试管婴儿奶酪.利帕斯 (Lipase) 是一种脂肪酶.腐蚀性腐蚀性腐蚀性基板基板是一种基板.

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