摘要： 将一株筛选到的高产肽酶的植物乳杆菌SP-3,运用于能够快速成熟的干酪模型中,通过研究蛋白质水解特性,进一步衡量SP-3在干酪促熟、改善品质等方面的能力。通过水溶性氮浓度测定及干酪电泳分析,植物乳杆菌SP-3对干酪中蛋白质的初级水解无显著影响;12%TCASN测定及RP-HPLC对干酪水溶性提取物的分析表明,SP-3影响了干酪中小肽的形成;总游离氨基酸浓度测定表明SP-3促进了体系中游离氨基酸的产生。

关键词: 乳杆菌, 干酪, 促熟

Abstract: Proteolysis of cheese model containing Lactobacillus plantarum SP-3 was study,accordingly strain SP-3 was determined for further study for its better contribution to improve development of cheese sensory quality and accelerate cheese ripening.The value of WSN and the electrophoretic profile for casein degradation in cheese model indicated SP-3 had no influence on casein primary proteolysis.Reverse phase HPLC of water-soluble extracts of the slurries indicated differences in peptide profiles between slurries with nonstarter compared with the control.And the significant difference of 12%TCASN also approve this result.Total free amino acids and individual amino acids concentrations also suggest varied proteolytic capabilities between nonstarter strains in control and other cheeses.

Key words: Lactobacillus plantarum, Cheese, Accelerate ripening

中图分类号: 

• S432