来自传统塞尔维亚奶酪的乳酸细菌的技术和功能特征
Tijana Ledina1, Jasna Đorđević1, Milica Glišić1
1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.
Foods (Basel, Switzerland)
|January 11, 2025
概括
塞尔维亚白盐酸奶酪含有多种乳酸细菌 (LAB). 四种LAB菌株由于耐压力和理想的化合物生产,显示出作为奶酪生产的辅助培养的潜力.
科学领域:
- 食品微生物学 食品微生物学
- 乳制品科学 乳制品科学
- 细菌学 细菌学是一门学科.
背景情况:
- 传统的塞尔维亚白盐酸奶酪具有丰富的乳酸细菌 (LAB) 微生物群.
- 这种多样性为隔离具有有价值的技术和功能性质的LAB菌株提供了潜力.
研究的目的:
- 从塞尔维亚白盐酸奶酪中识别适合开发商业细菌培养的LAB菌株.
- 评估用于奶酪生产的LAB分离物,旨在获得独特的感觉质量和功能性食品应用.
主要方法:
- 在不同盐度和温度下选83个LAB分离物生长.
- 评估了酸性,蛋白质和脂质活性.
- 量化二甲和外聚糖 (EPS) 的生产.
主要成果:
- 四个菌株 (一个Lacticaseibacillus paracasei,三个Lactiplantibacillus plantarum) 显示出显著的潜力.
- 这些菌株表现出良好的环境应激耐受性,蛋白质分解活性,并产生二甲和EPS.
- 没有任何分离物适合作为初始培养物或用于益生菌应用.
结论:
- 精选的LAB菌株有望作为奶酪生产的辅助培养.
- 需要进一步的研究,以了解在奶酪矩阵和加工过程中的隔离行为.
- 潜在的应用在于增强奶酪的感官属性和功能性质.
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