在奶酪制造中对酶的一种新方法:促进成熟过程中的关键酶活动
Guillermo H Peralta1,2, Milagros Bürgi3, Virginia H Albarracín4
1Facultad de Ingeniería Química, Instituto de Lactología Industrial (CONICET), Santiago del Estero 2829, Santa Fe, Argentina.
The Journal of dairy research
|May 18, 2025
概括
酶 (LZ) 治疗有效地溶解了Lactiplantibacillus plantarum 29,在奶酪成熟过程中释放了酸酶. 这提高了奶酪的质量,特别是增加了水友性水平.
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
- 酶学 是一种酶学.
背景情况:
- 乳酸菌对奶酪成熟至关重要,影响酶活性.
- 溶酶 (LZ) 可以溶解细菌细胞壁,可能释放酶.
- 优化乳酸菌和LZ的使用可以提高奶酪成熟过程.
研究的目的:
- 调查LZ对乳植物菌29号 (L29) 和乳植物菌77号 (L77) 的影响.
- 评估LZ的L29溶解对奶酪成熟和质量的影响.
主要方法:
- 在体外评估LZ对L29和L77菌株的敏感性.
- 微观分析 (光和扫描电子显微镜) 的LZ处理L29.
- 在成熟奶酪制造中应用L29 (单独,与LZ或无细胞提取物).
主要成果:
- 乳植物菌植物29 (L29) 显示对LZ的高敏感性,多次测定证实了这一点.
- 在L29的局部溶解释放了酶到奶酪基质中.
- 用L29处理的奶酪显示水友性水平增加,改善了质量.
结论:
- 莱索酶 (LZ) 在体外和现场有效地溶解了Lactiplantibacillus plantarum 29 (L29).
- 在奶酪成熟期间的L29溶解增强了酶活性,提高了奶酪的质量.
- 对特定乳杆菌菌株的受控溶解是改善乳制品成熟的可行策略.
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