有机酸对直接生奶切达奶酪中的致病性和乳酸细菌的影响
Hosam-Eddin M El-Garhi1, Ahmad A Abd-Elghany1, Azza M A Ibrahim1
1Dairy Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt.
Probiotics and antimicrobial proteins
|July 2, 2025
概括
用乳酸和酸直接酸化生牛奶,通过抑制病原体,提高了切达奶酪的安全性. 这种方法还可以加速成熟并保持有益的细菌,为更安全的奶酪生产提供了有希望的方法.
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
- 有机化学 有机化学
背景情况:
- 生牛奶奶酪生产面临着由病原性细菌带来的挑战.
- 乳酸和酸是有机酸,具有已知的抗微生物特性.
- 直接酸性化是一种替代传统起始培养在奶酪制造.
研究的目的:
- 评估乳酸和酸对病原体和乳酸细菌 (LAB) 的抗菌疗效.
- 评估这些酸直接酸化对生牛奶切达奶酪生产和质量的影响.
- 研究有机酸在提高微生物安全性和奶酪成熟方面的潜力.
主要方法:
- 测试乳酸和酸对特定致病细菌和LAB菌株的抑制作用.
- 在切达奶酪制造中使用乳酸 (LRC) 和酸 (ARC) 实施直接酸化.
- 分析微生物数量,生化参数 (酸度,成熟指数) 和经过处理的奶酪的感觉属性.
主要成果:
- 乳酸和酸有效地抑制了主要的病原体 (沙门氏菌,金黄色葡萄球菌,大麦芽菌,大肠杆菌, Pseudomonas aeruginosa).
- 除了在非常低的pH值之外,LAB的有益生存能力在很大程度上被保留了.
- 直接酸化奶酪表现出增强的微生物安全性,加速成熟,增加水分,酸度和LAB种群,蛋白质和脂肪含量略有减少.
- 感官评价显示了可比的口味,巴氏化奶酪 (PC) 的接受度最高.
结论:
- 用乳酸和酸直接酸化是生产微生物学上安全的生牛奶切达奶酪的可行策略.
- 这种方法促进了加速成熟,并改善了生物化学特征.
- 将pH值优化至5.4和成熟条件对于最大限度地提高感官质量和消费者接受度至关重要.
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