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首页> 外文期刊>Journal of Agricultural and Food Chemistry >The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development
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The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development

机译：将雷氏丙酸杆菌添加到raclette奶酪中会引起生化变化并增强风味

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摘要

Two mixtures of Propionibacterium freudenreichii commercial strains were tested as adjunct cultures in pasteurized milk Raclette cheese to investigate the ability of propionibacteria (PAB) to enhance flavor development. Cheese flavor was assessed by a trained sensory panel, and levels of free amino acids, free fatty acids, and volatile compounds were determined. The PAB level showed a 1.4 log increase within the ripening period (12 weeks at 11 ° C). Eye formation, which was not desired, was not observed in PAB cheeses. PAB fermented lactate to acetate and propionate and produced fatty acids by lipolysis, branched chain volatile compounds derived from isoleucine and leucine catabolism and some esters. One of the experimental cheeses received the highest scores for odor and flavor intensity and was characterized by higher frequencies of detection for some minor notes ("propionic" and "whey" odor, "sweet" taste). PAB can therefore be considered as potential adjunct cultures to enhance or modify cheese flavor development.
机译：测试了费氏丙酸杆菌商业菌株的两种混合物作为巴氏灭菌牛奶Raclette奶酪中的辅助培养物，以研究丙酸杆菌（PAB）增强风味形成的能力。奶酪的味道由训练有素的感官小组评估，并测定游离氨基酸，游离脂肪酸和挥发性化合物的水平。 PAB水平在成熟期（11℃和12周）显示增加了1.4 log。在PAB奶酪中未观察到不需要的眼部形成。 PAB通过脂解作用将乳酸发酵为乙酸盐和丙酸，并通过异亮氨酸和亮氨酸分解代谢衍生的支链挥发性化合物和一些酯生成脂肪酸。其中一种实验奶酪的气味和风味强度得分最高，其特征在于某些次要音符（“丙酸”和“乳清”味，“甜味”）的检出频率更高。因此，PAB可以被视为增强或改变奶酪风味发展的潜在辅助文化。

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