PDF(Pubmed)
Abstract：
Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese\'s raw milk, and its effect on the microbiological, physical-chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.
摘要：
源自手工奶酪环境的辅助文化可能在重塑和发展传统奶酪风味方面发挥重要作用，由于它们的酶活性，参与奶酪成熟过程中发生的不同代谢途径。在这项工作中,唾液小杆菌SP36，一种从老奶酪海豹中分离出的菌株，被添加作为奶酪的原料奶的辅助文化，以及它对微生物的影响，研究了干酪的理化和感官特性。在奶酪生产中使用唾液乳杆菌SP36对奶酪微生物群没有显著影响(p>0.05),总成分(脂肪百分比，蛋白质，总固体，水分和NaCl浓度)，奶酪的颜色或质地。然而,L.唾液SP36增加(p<0.01)25种挥发性化合物的形成，包括10种酯，1醛，8醇和6羧酸。此外,与对照奶酪相比，用唾液乳杆菌SP36制成的奶酪在香气强度和质量方面得分更高（p<0.01）。L.salivariusSP36被证明是奶酪制作的辅助培养物的良好候选物，因为它通过使其更强烈和恢复传统奶酪的典型感官气息来改善奶酪的味道。
