|本期目录/Table of Contents|

[1]贾宏信,龚广予.干酪乳杆菌LC2W对切达干酪蛋白质降解的影响[J].江苏农业科学,2013,41(12):261-264.
　Jia Hongxin,et al.Effect of Lactobacillus casei LC2W on proteolysis profile of cheddar cheese[J].Jiangsu Agricultural Sciences,2013,41(12):261-264.
点击复制

干酪乳杆菌LC2W对切达干酪蛋白质降解的影响(PDF)
分享到：

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第41卷
期数:
2013年12期
页码:
261-264
栏目:
贮藏与加工
出版日期:
2013-12-25

文章信息/Info

Title:
Effect of Lactobacillus casei LC2W on proteolysis profile of cheddar cheese
作者:
贾宏信1; 2;  龚广予1
1.光明乳业股份有限公司技术中心乳业生物技术国家重点实验室，上海 200436； 2.上海海洋大学食品学院，上海 201306
Author(s):
Jia Hongxin; et al
关键词:
切达干酪; 益生菌; 干酪乳杆菌LC2W; 蛋白质降解
Keywords:
-
分类号:
A
DOI:
-
文献标志码:
TS201.3
摘要:
将益生菌干酪乳杆菌LC2W作为切达干酪的附属发酵剂，研究其在干酪成熟过程中对干酪蛋白质降解的影响。通过干酪内水溶性氮(WSN)、12%三氯乙酸可溶性氮(TCA-SN)和5%磷钨酸可溶性氮(PTA-SN)的测定以及pH值4.6水不溶性蛋白的Urea-PAGE图谱和pH值4.6水溶性多肽的肽谱确定乳杆菌对干酪蛋白质降解的影响。结果表明，随着成熟时间的延长，干酪内WSN、TCA-SN和PTA-SN的含量逐渐增大，到干酪成熟180 d时试验组干酪的WSN和PTA-SN含量显著高于对照组干酪；Urea-PAGE图谱和多肽肽谱表明，菌株LC2W影响干酪蛋白质降解可能是通过提高α-酪蛋白降解速率或为多肽降解提供相应的肽酶来实现的。
Abstract:
-

参考文献/References:

［1］Sousa M J，Ard Y，McSweeney P L H. Advances in the study of proteolysis duringcheese ripening［J］. International Dairy Journal，2001，11(4-7)：327-345.
［2］Ong L，Henriksson A，Shah N P. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus，Lb. paracasei，Lb. casei or Bifidobacterium sp［J］. International Dairy Journal，2007，17(1)：67-78.
［3］Settanni L，Moschetti G. Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits［J］. Food Microbiology，2010，27(6)：691-697.
［4］Lynch C M，Muir D D，Banks J M，et al. Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar cheese ripening［J］. Journal of Dairy Science，1999，82(8)：1618-1628.
［5］Souza C B，Saad S I. Viability of lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of minas fresh cheese during storage［J］. LWT-Food Science and Technology，2009，42(2)：633-640.
［6］Buriti F A，da Rocha J S，Assis E G，et al. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei［J］. LWT-Food Science and Technology，2005，38(2)：173-180.
［7］Kasmog?lu A，Gncüo?lu M，Akgün S. Probiotic white cheese with Lactobacillus acidophilus［J］. International Dairy Journal，2004，14(12)：1067-1073.
［8］Ong L，Henriksson A，Shah N P. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus，Lb. casei，Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid［J］. International Dairy Journal，2006，16(5)：446-456.
［9］Gardiner G，Ross RP，Collins JK，et al. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains［J］. Applied and Environmental Microbiology，1998，64(6)：2192-2199.
［10］Madkor SA，Tong PS，El Soda M. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli［J］. Journal of Dairy Science，2000，83(8)：1684-1691.
［11］Bergamini C V，Hynes E R，Candioti M C，et al. Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese［J］. Journal of Dairy Science，2009，92(6)：2455-2467.
［12］Milesi M M，Gabriel V，Nora S，et al. Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential［J］. Food Research International，2009，42(8)：1186-1196.
［13］Voigt D D，Chevalier F，Qian M C，et al. Effect of high-pressure treatment on microbiology，proteolysis，lipolysis and levels of flavour compounds in mature blue-veined cheese［J］. Innovative Food Science & Emerging Technologies，2010，11(1)：68-77.
［14］Yuceer Y K，Tuncel B，Guneser O，et al. Characterization of aroma-active compounds，sensory properties，and proteolysis in Ezine cheese［J］. Journal of Dairy Science，2009，92(9)：4146-4157.
［15］Peterson S D，Marshall R T. Nonstarter lactobacilli in cheddar cheese：a review［J］. Journal of Dairy Science，1990，73(6)：1395-1410.
［16］Ard Y. Evaluating proteolysis by analysing the N content of cheese fractions［J］. International Dairy Federation，1999，337：4-9.
［17］Bergamini C V，Hynes E R，Palma S B，et al. Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures：Lactobacillus acidophilus，Lactobacillus paracasei and Bifidobacterium lactis［J］. International Dairy Journal，2009，19(8)：467-475.
［18］Bergamini C V，Hynes E R，Zalazar C A. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese［J］. International Dairy Journal，2006，16(8)：856-866.
［19］Sameh A，Nour A，El S M. Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development［J］. Food Chemistry，2007，104(3)：1192-1199.
［20］Hynes ER，Bergamini CV，Suárez VB，et al. Proteolysis on reggianito argentino cheeses manufactured with natural whey cultures and selected strains of lactobacillus helveticus［J］. Journal of Dairy Science，2003，86(12)：3831-3840.

相似文献/References:

[1]姚茹,黎祖福,饶科.牡蛎生态净化技术研究[J].江苏农业科学,2015,43(04):286.
　Yao Ru,et al.Study on ecological purification methods of oysters[J].Jiangsu Agricultural Sciences,2015,43(12):286.
[2]李龙,李瑜鑫,刘锁珠,等.益生菌对舍饲藏鸡生产性能和肠道微生物的影响[J].江苏农业科学,2016,44(11):270.
　Li Long,et al.Effect of probiotics on growth performance and intestinal microflora of Tibetan chicken under condition of barn feeding[J].Jiangsu Agricultural Sciences,2016,44(12):270.
[3]谢全森,李磊,仇晨蕾,等.不同益生菌产品在北方内陆地区泥鳅繁育期水质调控效果对比[J].江苏农业科学,2019,47(06):152.
　Xie Quansen,et al.Effects of different probiotics on water quality control of Paramisgurnus dabryanus breeding in inland areas of northern China[J].Jiangsu Agricultural Sciences,2019,47(12):152.
[4]蒋溥,王竞儒,王庆奎,等.抗肉桂醛益生菌的筛选、鉴定和益生特性评价[J].江苏农业科学,2019,47(15):200.
　Jiang Pu,et al.Screening， identification and probiotic characteristics evaluation of anti-cinnamaldehyde probiotics[J].Jiangsu Agricultural Sciences,2019,47(12):200.
[5]刘欢欢,刘珍珠,王玉荣,等.鸡源益生菌对肠道病原菌的体外拮抗作用[J].江苏农业科学,2020,48(06):151.
　Liu Huanhuan,et al.Antagonistic effects of probiotics from fowls on enteropathogenic bacterium in vitro[J].Jiangsu Agricultural Sciences,2020,48(12):151.
[6]崔莉,潘超,张晓晓,等.益生菌抗热牛蒡复合保护剂筛选优化研究[J].江苏农业科学,2020,48(18):211.
　Cui Li,et al.Screening and optimization of probiotics anti-heat and burdock complex protective agents[J].Jiangsu Agricultural Sciences,2020,48(12):211.
[7]崔莉,李莹,冯进,等.热激联合牛蒡抗热保护剂对益生菌奶粉中益生菌喷雾干燥活性的影响[J].江苏农业科学,2021,49(10):166.
　Cui Li,et al.Effect of heat shock combined with burdock anti-heat protectant on spray drying activity of probiotics in probiotic milk powder[J].Jiangsu Agricultural Sciences,2021,49(12):166.
[8]胡哲伟,金淑,应蓉蓉,等.蚓粪和益生菌配施对土壤微生物生物量及酶活性的影响[J].江苏农业科学,2021,49(11):201.
　Hu Zhewei,et al.Impacts of combined application of vermicompost and probiotics on soil microbial biomass and enzyme activities[J].Jiangsu Agricultural Sciences,2021,49(12):201.
[9]郭志,钟立强,姜虎成,等.饲料中添加芽孢杆菌和乳杆菌对斑点叉尾鱼回免疫、消化和抗氧化功能的影响[J].江苏农业科学,2022,50(6):149.
　Guo Zhi,et al.Effects of adding Bacillus and Lactobacillus into diets on immunity，digestion，and antioxidant function of channel catfish[J].Jiangsu Agricultural Sciences,2022,50(12):149.
[10]钟舒红,彭红艳,李军,等.1株牛源屎肠球菌的分离鉴定及其益生特性[J].江苏农业科学,2024,52(2):198.
　Zhong Shuhong,et al.Isolation，identification and probiotic characteristics of a bovine Enterococcus faecium[J].Jiangsu Agricultural Sciences,2024,52(12):198.

备注/Memo

备注/Memo:
收稿日期：2013-04-19
基金项目：国家科技支撑计划(编号：2012BAD28B07)。
作者简介：贾宏信(1985—)，男，硕士，研究方向为食品生物技术。Tel：(021)66553530；E-mail：jiahx0607@126.com。
通信作者：龚广予，男，高级工程师。E-mail：gongguangyu@brightdairy.com。
更新日期/Last Update: 2013-12-25