Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture
文献类型： 外文期刊
作者： Wang, Chao 1 ; Gao, Lei 2 ; Gao, Yansong 2 ; Yang, Ge 2 ; Zhao, Zijian 2 ; Zhao, Yujuan 2 ; Wang, Jihui 1 ; Li, Shengyu 2 ;
作者机构： 1.Dalian Polytech Univ, Sch Biol Engn, Dalian, Peoples R China
2.Jilin Acad Agr Sci, Inst Agrofood Technol, Natl R&D Ctr Milk Proc, Changchun, Peoples R China
3.Dongguan Univ Technol, Engn Res Ctr Hlth Food Design & Nutr Regulat, Sch Chem Engn & Energy Technol, Dongguan, Peoples R China
4.Jilin Acad Agr Sci, Inst Agrofood Technol, Changchun, Peoples R China
关键词： cheddar cheese; FAAs; Pediococcus acidilactici; physicochemical properties; probiotics; SCFAs; sensory acceptance; textural properties
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）
ISSN： 2048-7177
年卷期：
页码：
收录情况： SCI
摘要： A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
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