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投稿时间：2022-02-12
投稿时间：2022-02-12
中文摘要: 从传统发酵乳制品中筛选得到两株益生酵母菌PC1 和PC2，用于制备切达干酪。对干酪不同成熟阶段理化指标进行检测，并采用顶空固相微萃取及气质联用技术对挥发性风味成分进行鉴定及判别分析。结果表明，不同成熟阶段干酪各项理化指标发生明显变化，与对照组相比，添加PC1 和PC2 菌株干酪的蛋白质含量、pH 值和风味化合物均有明显差异，变化明显的挥发性化合物主要有3-甲基-1-丁醇、苯乙醇、乙酸乙酯、2-戊基呋喃、乙烯基甲醚和3-甲基-1-戊醇。PC1 和PC2 菌株对切达干酪风味改善有积极影响，可作为干酪加工的辅助发酵剂，并且酵母菌PC2 优于酵母菌PC1。
Abstract:Two probiotic yeast strains PC1 and PC2 were selected from traditional fermented dairy products and used to prepare cheddar cheese. The physical and chemical indicators of cheddar cheese at different maturity stages were determined，and headspace solid phase microextraction-gas chromatography-mass spectrometry（HS-SPME/GC-MS）was performed to identify and analyze the volatile flavour components.The results showed that the physical and chemical indicators of cheddar cheese at different maturity stages changed significantly.Compared with control group，the cheese added with PC1 and PC2 strains had marked differences in protein content，pH value and flavour compounds. The major volatile compounds included 3-methyl-1-butanol，phenyl-ethanol，ethyl acetate，2-amyl furan，vinyl methyl ether and 3-methyl-1-amyl alcohol.PC1 and PC2 strains improved cheddar cheese flavor，and thus could be used as auxiliary starter cultures，and PC2 was superior to PC1.
keywords: cheddar cheese probiotic yeast headspace solid phase microextraction principal component analysis flavor
文章编号：202307007 中图分类号： 文献标志码：
基金项目:内蒙古自治区高等学校科学研究项目（NJZY19059）
| 作者 | 单位 |
| 曹志军1，焦昱玮2，刘敏1*，林佳卫1，刘鑫3 | 1.内蒙古农业大学职业技术学院，内蒙古 包头 014109；2.宁夏大学，宁夏 银川 750000；3.包头市农畜产品质量安全监督管理中心，内蒙古 包头 014109 |
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