开发一种基于发酵乳清的天然涂层,用于生物保存奶酪
Ana Moreno1, Jorge Calpe1, Victor Dopazo1
1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Foods (Basel, Switzerland)
|July 12, 2025
概括
发酵乳清中的乳酸细菌 (LAB) 与基甲基纤维素 (HPMC) 涂层相结合,有效地抑制了奶酪上的菌生长. 这种天然的食物保存策略可以显著延长奶酪的保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 乳制品技术 乳制品技术
背景情况:
- 消费者越来越喜欢天然的,没有添加剂的食品,这推动了对替代性保存方法的需求.
- 奶酪容易受到Penicillium物种的破坏,需要有效的控制策略.
- 乳清等乳制品副产品作为食品保存剂的可持续来源具有潜力.
研究的目的:
- 评估乳酸细菌 (LAB) 发酵剂和基甲基纤维素 (HPMC) 涂层对奶酪中的Penicillium物种的抗真菌功效.
- 为了确定特定的LAB菌株和发酵条件,产生强大的抗真菌化合物.
- 为了评估 LAB 发酵乳清加入到奶酪上的 HPMC 涂层中的保质期延长能力.
主要方法:
- 使用双培养试验选了LAB菌株.
- 在Man-Rogosa-Sharpe (MRS) 和乳清中进行发酵,随后进行冷化.
- 使用最小抑制度 (MIC) 和最小杀菌度 (MFC) 试验量化了抗真菌活性.
- 含有LAB发酵乳清的HPMC涂层应用于奶酪切片和整个奶酪的保质期测试.
主要成果:
- 乳酪基LAB发酵剂对Penicillium物种表现出显著的抗真菌活性.
- 鉴定出KK13,KB2,KB3和KB4的LAB菌株具有高度的疗效.
- KB3发酵乳清表现出抗真菌代谢物的最高度,包括酸.
- 一个HPMC涂层KB3发酵乳清减少的Penicillium社区数量超过1Log10 CFU/g的奶酪片,延长了12天的保质期.
- 在整个奶酪上,与对照组相比,涂层延迟了45天的可见菌生长.
结论:
- LAB发酵乳清,特别是来自KB3菌株的乳清,具有强大的抗真菌特性.
- 包含LAB发酵乳清的HPMC涂层是奶酪的有效天然防腐剂.
- 这种方法提供了一种可持续的方法来利用乳制品副产品并延长奶酪的保质期.
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