具有快速凝乳性能的水牛奶奶酪菌种筛选

Strains Screening for Rapid Milk Clotting of Buffalo Milk into Cheese


甘敏鑫,吴健程,刘兴胥,吕军
GAN Minxin,WU Jiancheng,LIU Xingxu,LV Jun

(1.南宁市新科健生物技术有限责任公司,广西南宁530003;2.广西科学院生物研究所,广西南宁530007)
(1.Nanning Newkergen Biotechnology Sciences Co.Ltd.,Nanning,Guangxi,530003,China;
2.Biology Institute,Guangxi Academy of Sciences,Nanning,Guangxi,530007,China)


摘要:【目的】提高水牛奶产业的经济效益,为广西水牛奶奶酪工业化生产提供参考。【方法】采用平板筛选法从鲜水牛奶和黄牛奶中分离出能够生产水牛奶奶酪的菌种,对筛选到的菌株进行初步的发酵性能试验,并测定其传代稳定性、乳酸和双乙酰含量。【结果】筛选到1株能在4.5 h内使水牛奶凝固的菌株;该菌株在最佳发酵温度37℃下,经过厌氧发酵4.5 h即可使水牛奶完全凝固,所获得凝乳的黏度为109.2 Pa·S,酸度为47.3°T,双乙酰含量为2.826×10-3 g/L,乳酸含量为11.59%。【结论】该菌株产酸能力强、产香性能高、黏度和酸度大、有合适的蛋白质水解特性。
关键词:水牛奶   凝乳   双乙酰   奶酪
中图分类号:S879.1    文献标识码:A     文章编号:1002-7378(2016)02-0146-05
Abstract:【Objective】The objective of this study is to screen strains that can produce cheese from buffalo milk and scalper milk.【Methods】Pure microbial species were isolated from the fresh buffalo milk and cattle milk,which could made buffalo milk coagulate from 4 to 6 h.Then their genetics stability,lactic acid content and diacetyl content were tested.【Results】With preliminary fermentation experiments,the strain 22 was chosen for further experiments,which showed strong acidproducing,high fragrance production,high viscosity and appropriate protein hydrolysate properties.【Conclusion】The results showed that the optimal fermentation condition is at 37℃,for 4.5 h.The resulting cheese has viscosity 109.2 Pa·S,acidity 47.3°T,diacetyl content 2.826×10-3 g/L and lactic acid 11.59%.
Key words:buffalo milk,curd,diacetyl,cheese

 

*广西自然科学基金青年科学基金项目(2013GXNSFBA019113)资助。

 

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发布日期:2016/6/23