Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

文献类型： 外文期刊

第一作者： Ma, Chunli

作者： Ma, Chunli;Zhang, Lanwei;Du, Ming;Han, Xue;Yi, Huaxi;Zhang, Lili;Zhang, Yingchun;Song, Wei;Ma, Chunli;Feng, Zhen;Ma, Dexing;Zhang, Yanhe

作者机构：

关键词： Lactobacilli;Artisanal fermented milk;Technological characterisation;Cheese

期刊名称：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY （ 影响因子：4.374； 五年影响因子：3.286 ）

ISSN： 1364-727X

年卷期： 2012 年 65 卷 1 期

页码：

收录情况： SCI

摘要： Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5 mg Gly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0 U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5 U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.

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