使用乳酸细菌辅助培养来减少切达奶酪生产中气体缺陷的发生率
Rhees T Crompton1, Donald J McMahon1, Taylor S Oberg1
1Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322.
Journal of dairy science
|March 4, 2026
概括
辅助乳酸细菌 (LAB) 可以防止切达奶酪中不良气体的产生,但它们的有效性取决于存在的特定非启动性LAB (NSLAB). 精心选择生物保护性LAB对于控制气体缺陷至关重要.
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:
- 异发酵乳酸细菌 (LAB) 从6碳糖中产生二氧化碳,导致切达奶酪中的裂,裂和吹包装等气体缺陷.
- 人类发酵性LAB被探索为调味修饰的辅助培养,以及作为对产生气体的非启动性LAB (NSLAB) 的生物保护剂.
研究的目的:
- 为了评估四种特定的银河糖阳性,乳糖阴性LAB (Lacticaseibacillus rhamnosus 20DK04,Lacticaseibacillus paracasei 20DK06,Pediococcus acidilactici 23F和Latilactobacillus curvatus WSU1) 作为辅助培养的疗效.
- 为了确定它们对已知生产天然气的NSLAB在切达奶酪中的天然气生产的影响.
主要方法:
- 切达奶酪是用标准启动培养制造的,并用四种辅助LAB之一接种.
- 随后,这些块被粉碎并用四种产生气体的NSLAB菌株之一 (Levilactobacillus brevis 277-1,Limosilactobacillus fermentum 305-1,Lentilactobacillus parabuchneri CC01,Paucilactobacillus wasatchensis WDCO4) 接种.
- 气体产量通过在14°C下16周的包装松动进行非破坏性监测;细菌种群被列举.
主要成果:
- 在NSLAB菌株中,天然气产量差异很大,其中Lev. 布雷维斯 277-1 > P. 瓦萨奇内斯 WDC04 > L. 帕拉布赫内里 CC01 > L. 发酵 305-1.
- 附加的LAB具有差异效应:L. curvatus WSU1和P. acidilactici 23F抑制了Lev. 布雷维斯277-1但刺激了P.wasatchensis WDC04.04 的生长.
- L. rhamnosus 20DK04和L. paracasei 20DK06抑制了P. wasatchensis WDC04,但对Lev.的影响很小. brevis 277-1; P. acidilactici 23F最受抑制的 L. parabuchneri CC01.01. 这种类型的虫子是最常见的
结论:
- 生物保护辅助LAB在控制切达奶酪中的气体产生的有效性高度依赖于具体的NSLAB.
- 了解导致气体缺陷的主导NSLAB对于选择适当的辅助培养来缓解这些问题至关重要.
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