CN106399173B - A kind of cheese leavening and preparation method thereof - Google Patents
A kind of cheese leavening and preparation method thereof Download PDFInfo
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- CN106399173B CN106399173B CN201610840580.4A CN201610840580A CN106399173B CN 106399173 B CN106399173 B CN 106399173B CN 201610840580 A CN201610840580 A CN 201610840580A CN 106399173 B CN106399173 B CN 106399173B
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- China
- Prior art keywords
- cgmcc
- lactococcus lactis
- lactis subsp
- lactis
- culture
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims abstract description 79
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims abstract description 79
- 241000194035 Lactococcus lactis Species 0.000 claims abstract description 62
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 61
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 38
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 38
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 37
- 235000013336 milk Nutrition 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 238000005238 degreasing Methods 0.000 claims description 26
- 239000002609 medium Substances 0.000 claims description 26
- 239000001963 growth medium Substances 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 4
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229910052564 epsomite Inorganic materials 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 2
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical compound CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 2
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 239000012137 tryptone Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000001580 bacterial effect Effects 0.000 description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 24
- 230000004913 activation Effects 0.000 description 22
- 239000002054 inoculum Substances 0.000 description 20
- 235000013365 dairy product Nutrition 0.000 description 16
- 230000001954 sterilising effect Effects 0.000 description 16
- 230000000694 effects Effects 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- 239000004310 lactic acid Substances 0.000 description 12
- 235000014655 lactic acid Nutrition 0.000 description 12
- 235000020185 raw untreated milk Nutrition 0.000 description 12
- 244000005700 microbiome Species 0.000 description 11
- 239000000126 substance Substances 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 238000004321 preservation Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- -1 citric acid hydrogen diamine Chemical class 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 102100028255 Renin Human genes 0.000 description 5
- 108090000783 Renin Proteins 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 241000233855 Orchidaceae Species 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- GWHJZXXIDMPWGX-UHFFFAOYSA-N 1,2,4-trimethylbenzene Chemical compound CC1=CC=C(C)C(C)=C1 GWHJZXXIDMPWGX-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241001478240 Coccus Species 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 239000001116 FEMA 4028 Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- JHIVVAPYMSGYDF-UHFFFAOYSA-N cyclohexanone Chemical compound O=C1CCCCC1 JHIVVAPYMSGYDF-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- DOIRQSBPFJWKBE-UHFFFAOYSA-N dibutyl phthalate Chemical compound CCCCOC(=O)C1=CC=CC=C1C(=O)OCCCC DOIRQSBPFJWKBE-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- YFHFHLSMISYUAQ-UHFFFAOYSA-N farnesane Chemical compound CCC(C)CCCC(C)CCCC(C)C YFHFHLSMISYUAQ-UHFFFAOYSA-N 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229940074410 trehalose Drugs 0.000 description 2
- CATWCRUATKKAAQ-UHFFFAOYSA-N 2,3-dihydroxypropyl dihydrogen phosphate;sodium Chemical compound [Na].[Na].OCC(O)COP(O)(O)=O CATWCRUATKKAAQ-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- PDSNLYSELAIEBU-UHFFFAOYSA-N Longifolene Chemical compound C1CCC(C)(C)C2C3CCC2C1(C)C3=C PDSNLYSELAIEBU-UHFFFAOYSA-N 0.000 description 1
- ZPUKHRHPJKNORC-UHFFFAOYSA-N Longifolene Natural products CC1(C)CCCC2(C)C3CCC1(C3)C2=C ZPUKHRHPJKNORC-UHFFFAOYSA-N 0.000 description 1
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 1
- 244000126010 Pithecellobium dulce Species 0.000 description 1
- 235000002194 Pithecellobium dulce Nutrition 0.000 description 1
- 235000007891 Pithecellobium lobatum Nutrition 0.000 description 1
- 108010076039 Polyproteins Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021105 fermented cheese Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- WHWDWIHXSPCOKZ-UHFFFAOYSA-N hexahydrofarnesyl acetone Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)=O WHWDWIHXSPCOKZ-UHFFFAOYSA-N 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 150000003738 xylenes Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of cheese leavenings and preparation method thereof.The leavening includes lactococcus lactis subsp CGMCC No.10746, can also include one of Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and lactobacillus plantarum CGMCC No.10747 or a variety of.The viable count ratio of the sum of lactis subsp. cremoris CGMCC No.10746 and Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and lactobacillus plantarum CGMCC No.10747 three are greater than 1.The cheese leavening, which can be used for industrialized production, pleasant aroma, excellent flavor, the reasonable cheese of texture.
Description
Technical field
The present invention relates to dairy product processing fields, and in particular to a kind of cheese leavening and preparation method thereof.
Background technique
The preservation that the invention of cheese keeps milk long-term, and different cheese has diversified flavor, texture
And character, be one of advantage source of protein, fat and minerals, wherein also containing essential amino acid and vitamin such as VA,
VB2, VB6 and VB12.Aged cheese is that the milk acidification that a kind of hard, semi-rigid form protein cross by renin is dense
Contracting product.Cheese is one of optimal selection of balanced diet.
One of an important factor for cheesy flavor is the selection of influence consumer spending and acceptance, many western countries receive greatly vigorously
The cheese varieties met but rarely have in China makes inquiries.Cheesy flavor depends on the chemical component of cheese complexity itself and by wherein micro-
The influence of biology is very big.The formation of cheesy flavor is by a series of complex microorganism, biochemistry and chemical action process.Though
Environment of the right cheese microorganism group at major part from local milk supply and locality, but enterprise's production cheese is new there is still a need for adding
Strain adjust the flavor of cheese to adapt to the needs of consuming public, therefore contribute cheesy flavor excellent bacterial strain screening
It is imperative.
China is more rare to the research of novel species fermented cheese at present, and research and development are suitable for Chinese taste, special with China
The Flavor Cheese of color is the historic responsibility of the Chinese government, researcher and Dairy Enterprise.
Summary of the invention
Technical problem to be solved by the present invention lies in prior art blank is filled up, provide a kind of cheese leavening and its
Preparation method.
Technical solution of the present invention first is that: a kind of cheese leavening comprising lactococcus lactis subsp
(Lactococcus lactis subsp.cremoris)CGMCC No.10746。
In the present invention, lactococcus lactis subsp CGMCC No.10746 is isolated from the city Inner Mongolia Autonomous Region Lun Beier
The self-control dairy products of the black bead bush in Chenbarhu Banner east, the well-grown in cream, acid production speed is moderate, for producing cheese
Excellent flavor, yield are high.The bacterial strain is identified, result is lactococcus lactis subsp (Lactococcus lactis
Subsp.cremoris), it is named as E11.The bacterial strain is preserved in Chinese microorganism strain preservation management on April 27th, 2015
Committee's common micro-organisms center, and receive collection and register on the books number CGMCC No.10746.
Preferably, the cheese starter further includes Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10744 (C24), Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis) CGMCC No.10745 (C45) and lactobacillus plantarum (Lactobacillus plantarum) CGMCC
One of No.10747 (G42) or a variety of.
In the present invention, Lactococcus lactis subsp. lactis CGMCC No.10744 is isolated from the city Inner Mongolia Autonomous Region Lun Beier
The white oil cream dairy products in haji area, the well-grown in cream, acid production speed is moderate, good for producing cheesy flavor, obtains
Rate is high.The bacterial strain is identified, result is Lactococcus lactis subsp. lactis (Lactococcus lactis
Subsp.lactis), it is named as C24.The bacterial strain has been preserved in Chinese microorganism strain preservation management committee on April 27th, 2015
Member can common micro-organisms center, and receive collection and register on the books number CGMCC No.10744.
In the present invention, Lactococcus lactis subsp. lactis CGMCC No.10745 is isolated from the city Inner Mongolia Autonomous Region Lun Beier
The manual cheese in haji area, the well-grown in cream, acid production speed is moderate, good for producing cheesy flavor, and yield is high.
The bacterial strain is identified, result is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), life
Entitled C45.The bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms on April 27th, 2015
The heart, and receive collection and register on the books number CGMCC No.10745.
In the present invention, lactobacillus plantarum CGMCC No.10747 is isolated from the western Wu Zhuer in the city Inner Mongolia Autonomous Region Lun Beier
The self-control dairy products in area, the well-grown in cream, acid production speed is moderate, good for producing cheesy flavor, and yield is high.It is right
The bacterial strain is identified that result is lactobacillus plantarum (Lactobacillus plantarum), is named as G42.The bacterial strain in
On April 27th, 2015 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and receives collection
Number of registering on the books CGMCC No.10747.
In the present invention, in the cheese starter, the lactis subsp. cremoris CGMCC No.10746 is main leavening,
Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and plant cream
One of bacillus CGMCC No.10747 or a variety of is adjunct culture.Preferably, the main fermentation agent and the attached hair
The viable count ratio of ferment agent is greater than 1；It is more preferably 1:1~10:1.Most preferably, in the cheese starter, the Lactococcus lactis
It is bacterium lactic acid subspecies CGMCC No.10746 (E11), the Lactococcus lactis subsp. lactis CGMCC No.10744 (C24), described
The work of Lactococcus lactis subsp. lactis CGMCC No.10745 (C45) and the lactobacillus plantarum CGMCC No.10747 (G42)
Bacterium number ratio is 20:1:2:2 or 5:2:1:2.
Preferably, the cheese starter further includes auxiliary material.The auxiliary material is the auxiliary material of this field routine, for doing
The preparation of junket leavening.Be preferably comprised water, lactose, sucrose, maltodextrin, sodium glutamate, gelatin, glycerol, sorbierite,
One of trehalose, yeast extract and beta-cyclodextrin are a variety of.
The form of the cheese starter is the form of this field routine, preferably liquid starter, frozen fermented
Agent or throw type leaven are more preferably throw type leaven, i.e., the cheese starter is without activating it, expanding
Culture etc. pre-treatment steps and direct plunge into fermentation substrate use.
Technical solution of the present invention second is that: a kind of preparation method of the cheese leavening comprising step below
It is rapid:
(1) lactococcus lactis subsp CGMCC No.10746 is inoculated in culture medium, obtains culture.
Step (1) are as follows: lactococcus lactis subsp CGMCC No.10746 is inoculated in culture medium, is cultivated
Object.Wherein, the culture medium is the culture medium of this field routine, can grow the lactococcus lactis subsp
CGMCC No.10746, preferably MRS culture medium, M17 culture medium, degreasing milk medium or culture medium A；More preferably it is
Culture medium A, the culture medium A is by glucose 23g/L, soy peptone 11g/L, beef extract 11g/L, tryptone 5g/L, second
Sour sodium 1.8g/L, K2HPO41.2g/L, sodium citrate 1.2g/L, MgSO4·7H2O 0.4g/L、MnSO4·5H2O54mg/L、L-
Cysteine hydrochloride 0.5g/L and Tween 80 1g/L composition, pH 7.
In the present invention, the MRS culture medium be this field routine MRS culture medium, preferably, its by peptone 10g/L,
Beef extract 10g/L, yeast extract 5g/L, citric acid hydrogen diamine 2g/L, glucose 20g/L, tween 1ml/L, sodium acetate 5g/L, phosphoric acid
Hydrogen dipotassium 2g/L, magnesium sulfate 0.58g/L and manganese sulfate 0.25g/L composition, pH6.6.
In the present invention, the M17 culture medium is the M17 culture medium of this field routine, preferably, it is by phytone
5g/L, yeast powder 5g/L, polyprotein peptone 5g/L, ascorbic acid 0.5g/L, beef extract 2.5g/L, MgSO4·7H2O 0.01g/L and
Phosphoglycerol disodium 19g/L composition, pH7.
In the present invention, the degreasing milk medium be this field routine degreasing milk medium, preferably 10~14%
Degreasing milk medium.Skimmed milk powder is dissolved in the water and is mixed up to the degreasing milk medium, the percentage is described de-
Fat milk powder accounts for the mass percent of the skimmed milk powder and the water gross mass.
Wherein, the temperature of the culture is the temperature of this field routine, and it is sub- can to grow the Lactococcus lactis butterfat
Kind CGMCC No.10746, preferably 26~34 DEG C, be more preferably 30 DEG C.The time of the culture is that this field is conventional
Time, preferably 12~48 hours, be more preferably 48 hours.The pH of the culture is the pH, Neng Gousheng of this field routine
Lactococcus lactis subsp CGMCC No.10746 described in length, preferably 7.
In the present invention, preferably, the preparation method include the steps that it is following,
(2) by Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC
One of No.10745 and lactobacillus plantarum CGMCC No.10747 or a variety of be inoculated in culture medium are cultivated, and are cultivated
Object；
(3) the resulting culture of step (1) and the resulting culture of step (2) are mixed.
In the present invention, the condition of culture described in step (2) is the condition of this field routine, can make the Lactococcus lactis
Bacterium lactic acid subspecies CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and lactobacillus plantarum CGMCC
One of No.10747 or a variety of normal growths are simultaneously proliferated.
In the present invention, preferably, by the resulting culture of the step (1) and step (2) resulting culture according to cream
Yogurt coccus lactic acid subspecies CGMCC No.10746 and Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis
One of bacterium lactic acid subspecies CGMCC No.10745 and lactobacillus plantarum CGMCC No.10747 three or a variety of viable counts
Ratio of the ratio greater than 1 mixes.More preferably, according to Lactococcus lactis subsp. lactis CGMCC No.10746, lactic acid cream
Coccus lactic acid subspecies CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and lactobacillus plantarum CGMCC
The ratio that No.10747 viable count is 20:1:2:2 or 5:2:1:2 mixes.
In the present invention, more preferably, the preparation method include thes steps that following: auxiliary material, mixing is added.
Wherein, the auxiliary material is the auxiliary material of this field routine, is preferably comprised water, lactose, sucrose, maltodextrin, paddy
One of propylhomoserin sodium, gelatin, glycerol, sorbierite, trehalose, yeast extract and beta-cyclodextrin are a variety of.
Technical solution of the present invention third is that: one kind described in cheese leavening preparing the application in cheese.
The cheese is the cheese of this field routine, preferably Gouda cheese, Cheddar and Pa Masen cheese.More
It goodly is Gouda cheese.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that: cheese leavening of the present invention can prepare cheese, made
Cheese sensory evaluation, in terms of with to be commercialized cheese obtained by commercially available leavening very nearly the same, it is satisfactory.
The cheese passes through the proportionate relationship selected between suitable fermentation strain and fermentation strain with leavening simultaneously, so that
The cheese leavening, which can be used for industrialized production, pleasant aroma, excellent flavor, the reasonable cheese of texture.
Biomaterial preservation information
Lactococcus lactis subsp E11 of the invention has been deposited in Chinese microorganism strain guarantor on April 27th, 2015
It hides administration committee's common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode:
100101, deposit number are as follows: CGMCC No.10746, culture title are lactococcus lactis subsps, and classification naming is
Lactococcus lactis subsp.cremoris。
Lactococcus lactis subsp. lactis C24 of the invention has been deposited in Chinese microorganism strain guarantor on April 27th, 2015
It hides administration committee's common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode:
100101, deposit number are as follows: CGMCC No.10744, culture title are Lactococcus lactis subsp. lactis, and classification naming is
Lactococcus lactis subsp.lactis。
Lactococcus lactis subsp. lactis C45 of the invention has been deposited in Chinese microorganism strain guarantor on April 27th, 2015
It hides administration committee's common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode:
100101, deposit number are as follows: CGMCC No.10745, culture title are Lactococcus lactis subsp. lactis, and classification naming is
Lactococcus lactis subsp.lactis。
Lactobacillus plantarum G42 of the invention has been deposited in Chinese microorganism strain preservation management committee on April 27th, 2015
Member's meeting common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode: 100101,
Deposit number are as follows: CGMCC No.10747, culture title are lactobacillus plantarums, and classification naming is Lactobacillus
plantarum。
Detailed description of the invention
Fig. 1 is the radar map of 2 gained cheese of Application Example fermentation later period main flavor.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
The preparation of 1 leavening of embodiment
Lactococcus lactis subsp E11 is inoculated in the skimmed milk of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v)
In culture medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland), 30 DEG C of constant incubator cultures 24 hours are placed in, it is living
Changed for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v)
In culture medium, it is placed in 30 DEG C of constant incubator cultures and expands culture for 24 hours, be repeated 3 times to get the leavening containing E11
1。
The preparation of 2 leavening of embodiment
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 are connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) that 12% (w/v) sterilizes
It DEG C constant incubator culture 24 hours, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 DEG C of constant incubator cultures and expands culture for 24 hours in the degreasing milk medium that 10% (w/v) sterilizes, weight
It is 3 times multiple.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, the ratio that the viable count according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 is 1:1
Mixing, adds suitable lactose to get the leavening 2 containing E11 and C24.
The preparation of 3 leavening of embodiment
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 are connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) that 12% (w/v) sterilizes
It DEG C constant incubator culture 24 hours, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 DEG C of constant incubator cultures and expands culture for 24 hours in the degreasing milk medium that 10% (w/v) sterilizes, weight
It is 3 times multiple.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C45, the ratio that the viable count according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 is 1:1
Mixing, adds suitable glycerol and yeast extract to get the leavening 3 containing E11 and C45.
The preparation of 4 leavening of embodiment
(1), lactococcus lactis subsp E11, lactobacillus plantarum G42 are inoculated in 12% by the inoculum concentration of 2% (v/v)
(w/v) in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) to sterilize, 30 DEG C of constant temperature trainings are placed in
It supports case culture 24 hours, activated for 2 generations, obtain the bacterial strain of activation.The bacterial strain of activation is inoculated in 10% by the inoculum concentration of 2% (v/v)
(w/v) in the degreasing milk medium to sterilize, 30 DEG C of constant incubator cultures is placed in and are expanded culture within 24 hours, are repeated 3 times.
(2), lactococcus lactis subsp E11, the lactobacillus plantarum G42 for obtaining the resulting culture of step (1), is pressed
The ratio that viable count according to the lactococcus lactis subsp E11, lactobacillus plantarum G42 is 1:1 mixes to contain E11
With the leavening 4 of G42.
The preparation of 5 leavening of embodiment
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 and Lactococcus lactis subsp. lactis
The degreasing milk medium that C45 is inoculated in 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (is cooperated purchased from New Zealand Westland
Dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.By the bacterium of activation
Strain is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30 DEG C of constant incubator trainings
It supports 24 hours and expands culture, be repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24 and Lactococcus lactis subsp. lactis C45, according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis
The ratio that the viable count of C24 and Lactococcus lactis subsp. lactis C45 are 6:2:4 mixes to get the hair containing E11, C24 and C45
Ferment agent 5.
The preparation of 6 leavening of embodiment
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 and lactobacillus plantarum G42 are pressed 2%
(v/v) degreasing milk medium that inoculum concentration is inoculated in 12% (w/v) sterilizing is (limited purchased from New Zealand Westland cooperation dairy industry
Company) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is pressed 2%
(v/v) inoculum concentration is inoculated in the degreasing milk medium of 10% (w/v) sterilizing, is placed in 30 DEG C of constant incubator cultures 24 hours
It expands culture, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 and plant
The ratio that the viable count of object lactobacillus G42 is 2:1:1 mixes to get the leavening 6 containing E11, C24 and G42.
The preparation of 7 leavening of embodiment
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are pressed 2%
(v/v) degreasing milk medium that inoculum concentration is inoculated in 12% (w/v) sterilizing is (limited purchased from New Zealand Westland cooperation dairy industry
Company) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is pressed 2%
(v/v) inoculum concentration is inoculated in the degreasing milk medium of 10% (w/v) sterilizing, is placed in 30 DEG C of constant incubator cultures 24 hours
It expands culture, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 and plant
The ratio that the viable count of object lactobacillus G42 is 3:1:1 mixes to get the leavening 7 containing E11, C45 and G42.
The preparation of 8 leavening of embodiment
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24, Lactococcus lactis subsp. lactis
C45 and lactobacillus plantarum G42 is inoculated in the degreasing milk medium of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (purchased from new
West orchid Westland cooperates dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains activation
Bacterial strain.The bacterial strain of activation is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30
It DEG C expands culture within constant incubator culture 24 hours, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, lactic acid
The viable count of galactococcus lactic acid subspecies C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are the ratio of 20:1:2:2
Example mixing is to get the leavening 8 containing E11, C24, C45 and G42.
The preparation of 9 leavening of embodiment
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24, Lactococcus lactis subsp. lactis
C45 and lactobacillus plantarum G42 is inoculated in the degreasing milk medium of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (purchased from new
West orchid Westland cooperates dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains activation
Bacterial strain.The bacterial strain of activation is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30
It DEG C expands culture within constant incubator culture 24 hours, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, lactic acid
The viable count of galactococcus lactic acid subspecies C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are the ratio of 5:2:1:2
Mixing is to get the leavening 9 containing E11, C24, C45 and G42.
Effect example 1
(1) 50L raw milk (being purchased from Kingsoft pasture) is filtered, is stirred evenly, it is cooling after 72 DEG C, 2min pasteurize
To 31 DEG C.Leavening 1 made from embodiment 1 is poured into the raw milk after pasteurize, the dense of the leavening 1 in raw milk is made
Degree is 2%, and the percentage is percent by volume.0.5g/50L renin (Fromase is added while leavening is added
750XLG is purchased from Chr. Hansen A/S), it cultivates under 31 DEG C of constant temperature to pH 6.5.
It 2) is 1cm at volume by curd cutting made from step 1)3Grumeleuse, all creams are discharged after being slowly stirred 10min
Clearly；It is added salt salt marsh 20 hours of 2.5%, the percentage is mass percent.Enter square dies later, is put on mold
One keg water (about 1.0 kilograms) is simultaneously periodically overturn, and the time continues 12h.It is 10 DEG C later, 4 months mature, obtain Cheddar.
Effect example 2
(1) 50L raw milk is filtered, is stirred evenly, 28 DEG C are cooled to after 75 DEG C, 2min pasteurize.It will implement
Leavening 5 made from example 5 pours into the raw milk after pasteurize, makes the concentration 1% of the leavening 5 in raw milk, described
Percentage is percent by volume.0.8g/50L renin is added while leavening is added, and (Fromase 750XLG, is purchased from
Chr. Hansen A/S), it cultivates under 28 DEG C of constant temperature to pH 6.5.
It 2) is 1.2cm at volume by curd cutting made from step 1)3Grumeleuse, be slowly stirred 20min.Then exist
In 45min, temperature is increased to 40 DEG C from 28 DEG C.It is then discharged out all whey；It is added salt salt marsh 20 hours of 2%, it is described
Percentage is mass percent.Enter square dies later, a keg water (about 1.0 kilograms) is put on mold and periodically overturns, when
Between continue 15 hours.Then 15 DEG C, 3 months mature, obtain Ida nurse cheese.
Effect example 3
(1) 50L raw milk is filtered, is stirred evenly, 32 DEG C are cooled to after 75 DEG C, 3min pasteurize.It will implement
Leavening 8 made from example 8 pours into the raw milk after pasteurize, makes the concentration 1% of the leavening 8 in raw milk, described
Percentage is percent by volume.0.3g/50L renin is added while leavening is added, and (Fromase 750XLG, is purchased from
Chr. Hansen A/S), it cultivates under 32 DEG C of constant temperature to pH 6.5.
It 2) is 1.4cm at volume by curd cutting made from step 1)3Grumeleuse, be slowly stirred 20min.Water is used at 35 DEG C
Grumeleuse is washed, and is kept stirring 25min.It is then discharged out all whey.Square dies are added, squeeze 75min, are acidified 1h.Again plus
Enter 2% salt salt marsh 4 days, the percentage is mass percent.Then 12 DEG C, 6 months mature, obtain Cheddar.
Effect example 4
(1) 50L raw milk is filtered, is stirred evenly, 30 DEG C are cooled to after 73 DEG C, 3min pasteurize.It will implement
Leavening 9 made from example 9 pours into the raw milk after pasteurize, makes the concentration 1% of the leavening 9 in raw milk, described
Percentage is percent by volume.0.7g/50L renin is added while leavening is added, and (Fromase 750XLG, is purchased from
Chr. Hansen A/S), it cultivates under 30 DEG C of constant temperature to pH 6.5.
It 2) is 1.0cm at volume by curd cutting made from step 1)3Grumeleuse.Then in 30min, by temperature from 30
DEG C 39 DEG C are increased to, and is kept stirring 1 hour.It is then discharged out all whey.Square dies, dry salt salt marsh 2 days is added.Then 12
DEG C, it is 5 months mature, obtain Gouda cheese.
Comparative example 1
Cheddar is made using commercial fermentation agent CHOOZITTM RM 32 (DANISCO company).Contain in the leavening
Lactococcus lactis subsp, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies and streptococcus thermophilus.
Remaining preparation method is identical with the preparation method of effect example 1.
Comparative example 2
Ida nurse cheese is made using commercial fermentation agent FD-DVS R-704 (Chr. Hansen A/S).In the leavening
Contain lactococcus lactis subsp and lactococcus lactis subsp.
Remaining preparation method is identical with the preparation method of effect example 2.
Comparative example 3
Commercial fermentation agent FD-DVS CHN-22 (Chr. Hansen A/S) makes Cheddar.Contain in the leavening
Lactococcus lactis subsp, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies and leukonid.
Remaining preparation method is identical with the preparation method of effect example 3.
Comparative example 4
(1) by Lactococcus lactis subsp. lactis BD164 (deposit number are as follows: CGMCC No.10751), Lactococcus lactis cream
Sour subspecies BD2263 (deposit number are as follows: CGMCC No.10749), Lactococcus lactis subsp. lactis BD401 (deposit number are as follows:
CGMCC No.10752) and Leuconostoc mesenteroides LM79 (deposit number are as follows: CGMCC No.10750) press 2% (v/v) inoculation
Amount is inoculated in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) of 10% (w/v) sterilizing, is set
In 30 DEG C constant incubator culture 24 hours, activate 2 generations, obtain the bacterial strain of activation.The bacterial strain of activation is pressed to the inoculation of 2% (v/v)
Amount is inoculated in the degreasing milk medium of 10% (w/v) sterilizing, is placed in 30 DEG C of constant incubator cultures and is carried out expansion training in 24 hours
It supports, is repeated 3 times, obtain culture.
(2) the resulting culture of step (1) is obtained into Lactococcus lactis subsp. lactis BD164, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD401 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The ratio that the viable count of leukonid LM79 is 1:1:1:1 mixes, and obtains leavening A.
(3) Cheddar is made using leavening A.The complete phase of preparation method of remaining preparation method and effect example 1
Together.
Comparative example 5
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24, Lactococcus lactis subsp. lactis
C45 and lactobacillus plantarum G42 is inoculated in the degreasing milk medium of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (purchased from new
West orchid Westland cooperates dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains activation
Bacterial strain.The bacterial strain of activation is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30
It DEG C expands culture within constant incubator culture 24 hours, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, lactic acid
The viable count of galactococcus lactic acid subspecies C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are the ratio of 1:1:1:1
Mixing is to get the leavening B containing E11, C24, C45 and G42.
(3) Cheddar is made using leavening B.The complete phase of preparation method of remaining preparation method and effect example 1
Together.
The measurement of flavor substance in 1 cheese of Application Example
Using low-polarity components (GC-MS), (referring to Wu Gu equality, gas chromatograph-mass spectrometer method measures amino first in 7 in vegetables
1999,15 (6): ester pesticide, Chinese public health 534), measure effect example 1,4 and comparative example 1,4 are made
The flavor substance of standby cheese.As a result as shown in table 1 and Fig. 1.
1 cheese of table fermentation initial stage main flavor and its content
Wherein, the meaning of "-" indicates that content down under minimum detection value, can be estimated without containing the substance.It can by table 1
It is compared, the spy that the present invention selects with finding out with the Ida cheese of commercial fermentation agent preparation (i.e. the cheese of the preparation of comparative example 1)
The aged cheese of the different resulting leavening production of bacterial strain has special aromatic substance isoamyl alcohol at fermentation initial stage, and isoamyl alcohol is main
There are calvados fragrance and acid.And other key aroma ingredients content compared with Ida cheese prepared by commercial fermentation agent
With significant difference.
Application Example 2
Using low-polarity components (GC-MS), measures and done prepared by effect example 2,3 and comparative example 2,4,5
The aromatic substance of junket.As a result as shown in Table 2 and Fig. 1.
The measurement of aromatic substance content in 2 cheese of table
Wherein, the meaning of "-" indicates that content down under minimum detection value, can be estimated without containing the substance.It can by table 2
Butyric acid, 1,2,4- trimethylbenzene, amylalcohol, cyclohexanone, ethyl -2 1- are also detected in cheese to find out effect example preparation,
3 dimethyl benzenes, 3- methyltridec, 2,6,10- trimethyldodecane, acrylic acid-2-ethyl caproite, longifolene, O-phthalic
Dibutyl phthalate, and above-mentioned substance is not detected in the cheese of comparative example preparation.
Application Example 3
It is using Texture instrument (being purchased from Britain Stable Micro Systems company), effect example 1,2 and comparison is real
Apply the measurement that cheese prepared by example 3,5 carries out texture characteristic.Wherein, measurement method is to push, test speed 5.00mm/ seconds；
Testing time is 5 seconds；Probe type is P/5 probe, and every group of sample is measured in parallel 5 times.The results are shown in Table 3.
The measurement of 3 cheese texture characteristic of table
| Embodiment | Hardness/g | Viscosity | Elasticity |
| Effect example 1 | 1301.66±38.32 | -40.00±7.64 | 0.25±0.04 |
| Effect example 2 | 1206.85±55.36 | -39.74±5.46 | 0.32±0.08 |
| Comparative example 3 | 1026.34±215.84 | -40.50±6.76 | 0.21±0.06 |
| Comparative example 5 | 1055.64±123.87 | -40.22±6.11 | 0.18±0.04 |
The elasticity of comparative example 3 and 5 is obvious poor it can be seen from texture characteristic, and hardness is lower, illustrates that inoculating proportion is wanted
In a certain proportion, otherwise production cheese is ineffective.
Application Example 4
Subjective appreciation experiment
This subjective appreciation personnel include 12 personnel for being engaged in food research, are familiar with subjective appreciation points for attention and comment
Minute mark is quasi-.Total score is 50 points, and score is evaluated in accordance with table 4.Each assessment officer independently evaluates, and uses clear water when replacing sample every time
It gargles, the results are shown in Table 5.
4 cheese subjective appreciation method of table
5 cheese results of sensory evaluation of table
The result of table 5 illustrates, cheese produced by the present invention characteristic odor, in terms of be substantially better than comparison and implement
Cheese obtained by example, whole scoring are also relatively high.
It should be understood that those skilled in the art can make the present invention various after having read above content of the invention
Change or modification, these equivalent forms also fall within the scope of the appended claims of the present application.
Claims (13)
1. a kind of cheese leavening, which is characterized in that it include lactococcus lactis subsp (Lactococcus lactis subsp.cremoris)CGMCC No.10746。
2. cheese leavening as described in claim 1, which is characterized in that it further includes Lactococcus lactis subsp. lactis
(Lactococcus lactis subsp.lactis) CGMCC No.10744, Lactococcus lactis subsp. lactis
(Lactococcus lactis subsp.lactis) CGMCC No.10745 and lactobacillus plantarum (Lactobacillus plantarum) one of CGMCC No.10747 or a variety of.
3. cheese leavening as claimed in claim 2, which is characterized in that the lactis subsp. cremoris CGMCC
No.10746 is main leavening, Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis
One of CGMCC No.10745 and lactobacillus plantarum CGMCC No.10747 or a variety of are adjunct culture, the main fermentation
The viable count ratio of agent and the adjunct culture is greater than 1.
4. cheese leavening as claimed in claim 3, which is characterized in that the main fermentation agent and the adjunct culture
Viable count ratio is 1:1~10:1.
5. cheese leavening as claimed in claim 3, which is characterized in that the Lactococcus lactis subsp. lactis CGMCC
No.10746, Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and
Lactobacillus plantarum CGMCC No.10747 viable count ratio is 20:1:2:2 or 5:2:1:2.
6. such as cheese leavening according to any one of claims 1 to 5, which is characterized in that the cheese starter is also
Including auxiliary material.
7. a kind of preparation method of cheese leavening, which is characterized in that it includes the following steps:
(1) Lactococcus lactis subsp. lactis CGMCC No.10746 is inoculated in culture medium, obtains culture.
8. preparation method as claimed in claim 7, which is characterized in that culture medium described in step (1) be MRS culture medium,
M17 culture medium, degreasing milk medium or culture medium A, the culture medium A is by glucose 23g/L, soy peptone 11g/L, beef
Cream 11g/L, tryptone 5g/L, sodium acetate 1.8g/L, K2HPO41.2g/L, sodium citrate 1.2g/L, MgSO4·7H2O
0.4g/L、MnSO4·5H2O 54mg/L, L-cysteine hydrochloride 0.5g/L and Tween 80 1g/L composition, pH7；The culture
Temperature be 26~34 DEG C；And/or the time of the culture is 12~48 hours.
9. preparation method as claimed in claim 7, which is characterized in that it include thes steps that following:
(2) by Lactococcus lactis subsp. lactis CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and
One of lactobacillus plantarum CGMCC No.10747 or a variety of be inoculated in culture medium are cultivated, and culture is obtained；
(3) the resulting culture of step (1) and the resulting culture of step (2) are mixed.
10. preparation method as claimed in claim 9, which is characterized in that by the resulting culture of the step (1) and step
(2) resulting culture is according to Lactococcus lactis subsp. lactis CGMCC No.10746 and the Lactococcus lactis subsp. lactis
CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and lactobacillus plantarum CGMCC No.10747 three
One of or a variety of viable count ratios greater than 1 ratio mix.
11. preparation method as claimed in claim 10, which is characterized in that by the resulting culture of the step (1) and step
(2) resulting culture is according to Lactococcus lactis subsp. lactis CGMCC No.10746, Lactococcus lactis subsp. lactis
CGMCC No.10744, Lactococcus lactis subsp. lactis CGMCC No.10745 and lactobacillus plantarum CGMCC No.10747 viable bacteria
The ratio that number is 20:1:2:2 or 5:2:1:2 mixes.
12. the preparation method as described in any one of claim 7~10, which is characterized in that it include thes steps that following: adding
Enter auxiliary material, mixes.
13. a kind of cheese leavening as claimed in any one of claims 1 to 5 is preparing the application in cheese.
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| CN103602611A (en) * | 2013-10-28 | 2014-02-26 | 江南大学 | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese |
| CN104894036A (en) * | 2015-07-01 | 2015-09-09 | 光明乳业股份有限公司 | Cheese starter and preparation method and application thereof |
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| CN103602611A (en) * | 2013-10-28 | 2014-02-26 | 江南大学 | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese |
| CN104894036A (en) * | 2015-07-01 | 2015-09-09 | 光明乳业股份有限公司 | Cheese starter and preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 乳酸乳球菌对切达干酪成熟过程中质构和风味的影响;陈俊亮 等;《食品科学》;20131231;第34卷(第21期);摘要，第2.1-2.4节，图2，表1-3 * |
| 陈俊亮 等.乳酸乳球菌对切达干酪成熟过程中质构和风味的影响.《食品科学》.2013,第34卷(第21期),摘要，第2.1-2.4节，图2，表1-3. * |
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