您好，欢迎访问新疆农垦科学院 机构知识库！
新疆农垦科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Impact of NSLAB on Kazakh cheese flavor

文献类型： 外文期刊

作者： Li, Shan 1 ; Li, Yandie 1 ; Du, Zixuan 1 ; Li, Baokun 1 ; Liu, Yue 1 ; Gao, Yunyun 1 ; Zhang, Yan 1 ; Zhang, Kaili 1 ; Wang, 1 ;

作者机构： 1.Shihezi Univ, Key Lab Xinjiang Phytomed Resource & Utilizat, Minist Educ, Sch Food Sci & Technol, Shihezi 832000, Xinjiang, Peoples R China

2.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Xinjiang, Peoples R China

关键词： Kazakh; Fermented dairy products; Non-starter lactic acid bacteria; Ripening; Flavor compounds; Flavor quality

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 144 卷

页码：

收录情况： SCI

摘要： Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatography-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochemical indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alcohol). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality positively.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：新疆农垦科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台