Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

この論文にアクセスする

著者

    • Saiki Risa
    • Institute of Livestock and Grassland Science, NARO|Graduate School of Life and Environmental Sciences, University of Tsukuba
    • Asahina Yui
    • Institute of Livestock and Grassland Science, NARO|Graduate School of Life and Environmental Sciences, University of Tsukuba
    • Tajima Atsushi
    • Graduate School of Life and Environmental Sciences, University of Tsukuba

抄録

<p>To accelerate cheese ripening, two non-starter lactic acid bacteria, <i>Lactobacillus paracasei</i> strain EG9 and <i>Leuconostoc mesenteroides</i> subsp. <i>mesenteroides</i> strain FM1, were isolated from ripened cheeses. The growth of EG9 at 10°C was not affected by 1.7% (w/v) sodium chloride, whereas the growth of <i>Lb. paracasei</i> subsp. <i>paracasei</i> JCM8130<sup>T</sup> was suppressed. FM1 produced a higher amount of free amino acids (FAA) than <i>Leu. mesenteroides</i> subsp. <i>mesenteroides</i> ATCC8293<sup>T</sup> in a skim milk culture. Experimental cheeses were produced to examine the effect of isolate additions on cheese ripening. The total FAA content of the cheese was significantly increased with EG9 addition during ripening. The parameters of a taste sensor were not affected by EG9 addition, but the pH and water content were significantly lower, and the texture showed greater hardening. It was suggested that EG9 is useful to accelerate FAA production in cheese without influencing taste sensor analysis.</p>

収録刊行物

  • Food Science and Technology Research

    Food Science and Technology Research 24(2), 299-309, 2018

    公益社団法人 日本食品科学工学会

各種コード

  • NII論文ID(NAID)
    130006742747
  • 本文言語コード
    ENG
  • ISSN
    1344-6606
  • データ提供元
    J-STAGE 
ページトップへ