添加具有抑真菌特性植物乳杆菌生产切达干酪工艺条件的研究
Study on production technology of Cheddar cheese adding Lactobacillus plantarum with antifungal activity
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摘要: 以两株具有抑制真菌活性的植物乳杆菌Lactobacillus plantarum ALAC-3、Lactobacillus plantarum ALAC-4为研究对象,分别与工业发酵剂复配生产切达干酪。通过研究传统发酵剂与具有抑真菌特性植物乳杆菌的不同菌株混合比例、接种量、培养温度、发酵时间因素的影响,采用单因素分析及正交实验,确定生产切达干酪的最佳工艺条件。并对添加植物乳杆菌生产的干酪的抑菌效果进行研究。结果表明,ALAC-3菌株发酵生产切达干酪的最佳工艺条件为:传统发酵剂与ALAC-3菌种混合比例4∶4∶2.5,接种量3%,培养温度35℃,发酵时间20 min;ALAC-4菌株发酵生产切达干酪的最佳工艺条件为:传统发酵剂与ALAC-4菌种混合比例4∶4∶0.5,接种量3%,培养温度37℃,发酵时间25 min。在此工艺条件下,制得的干酪质量良好。25℃的贮藏条件下,添加ALAC-3（ALAC-4）生产的干酪产品抑制真菌的效果良好。因此,可以将ALAC-3和ALAC-4作为生物防腐剂应用于切达干酪的生产中。Abstract: In this study,Lactobacillus plantarum ALAC- 3 and ALAC- 4 being of antifungal activity was chosen to produce Cheddar cheese combining with industrial fermentation agent.Single factor experiment and orthogonal experiments were used to traditional strain and optimize ratio of different lactobacillus strains with fungal inhibition,inoculation amount,culture temperature and fermentation time. The antifungal effect of cheese adding the Lactobacillus was studied.The results showed the optimum fermentation conditions for ALAC-3,were as follows:the mixing proportion of traditional strain and ALAC-3 was 4∶ 4∶ 2.5,inoculum size was 3%,fermenting at 35 ℃ for20 min.For ALAC-4 the result was as follows: the mixing proportion of traditional strain and ALAC-4 was 4 ∶ 4 ∶ 0.5,inoculum size was 3%,fermenting at 37 ℃ for 25 min. Comparing with the traditional cheese,the special cheese products adding ALAC-3( ALAC- 4) had significantly antifungal effect when were stored at 25 ℃. Therefore,the Lactobacillus of ALAC- 3 and ALAC- 4 could be used as biological preservative in the production of cheddar cheese.
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