Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum
文献类型： 外文期刊
作者： Bi, Weiwei 1 ; Zhao, Guixing 2 ; Wang, Guangjin 2 ; Zhang, Bixian 1 ; Lu, Shuwen; Liu, Haofei 2 ; Li, Jinrong 2 ; Chen 1 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Postdoctoral Stn, Harbin 150086, Heilongjiang, Peoples R China
2.Heilongjiang Acad Agr Sci, Soybean Res Inst, Harbin 150086, Heilongjiang, Peoples R China
3.Harbin Univ Commerce, Coll Food Sci & Engn, Harbin 150076, Heilongjiang, Peoples R China
4.China State Adm Grain, Grain & Com Engn Technol Res Ctr, Beijing, Peoples R China
5.China State Adm Grain, Grain & C
关键词： Lactobacillus plant arum;proteolysis;adjunct cultures;Cheddar cheese ripening;Cheese sensory
期刊名称：PROCEEDINGS OF THE 2017 INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE, ENERGY AND ENVIRONMENTAL ENGINEERING (MSEEE 2017)
ISSN： 2352-5401
年卷期： 2017 年 125 卷
页码：
收录情况： SCI
摘要： The contribution to Cheddar cheese proteolysis and sensory profile of one potentially nonstarter strain Lactobacillus plantarum was assessed. Lactobacillus plantarum was able to grow in Cheddar cheese, where it maintained high levels during ripening. Overall, adjunct culture of Lactobacillus plantarum significantly influenced secondary proteolysis from the beginning of ripening. The changes observed were consistent with the acceleration of proteolysis in the Cheddar cheese models assayed. Moreover, Cheddar cheese added with Lactobacillus plantarum had good flavour characteristics compared to controls, their other sensory characteristics were improved, and they did not show any defects. Lactobacillus plantarum had desirable and robust technological properties, which made it a suitable adjunct culture for cheese making.
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