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首页> 外文期刊>International Dairy Journal >Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems
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Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems

机译：基于活力，渗透性，自水解，酶可访问性和模型系统中的释放，将起动表型与低盐开达干酪生产功能相匹配

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摘要

Lactococcal starters were evaluated for suitability in low salt Cheddar cheese manufacture using model systems containing 0%, 3% or 5% (w/v) salt. Strains underwent the Pearce test and storage at 14 days and were monitored for viability, permeabilisation, autolysis, PepX activity and cell envelope proteinase activities. Salt exerted a species and strain-dependent effect on viability throughout storage. Flow cytometry indicated live, permeabilised or dead cells varied in a strain and salt-dependent manner. Salt affected the dynamics of live and permeabilised cells during storage; cooking temperature influenced permeability and accessible intracellular PepX activity. Higher permeabilisation, autolysis, released and accessible intracellular PepX activity with lower cell envelope proteinase activities, indicated AM2, SK11 and Z8 strains may perform better in reduced salt environments. Strains HP, R1 and 303 had low autolysis and permeabilisation but higher cell envelope proteinase activities at reduced salt levels and may not be suitable for low salt cheese production. Crown Copyright (C) 2020 Published by Elsevier Ltd. All rights reserved.
机译：使用含有0％，3％或5％（W / V）盐的模型系统，评估乳酰核截止者的适用性。菌株在14天内经历了珠光试验和储存，并监测了活性，渗透性，自分解，百分子活性和细胞包膜蛋白酶活动。盐对整个储存的活力施加了物种和应变依赖性影响。流式细胞术指定活性，透化或死细胞以应变和腐蚀的方式变化。盐在储存期间影响了活渗透细胞的动态;烹饪温度影响渗透性和可接近的细胞内百分子活动。具有较低细胞包络蛋白酶活性的较高的渗透性，自分解，释放和可接受的细胞内百分子肽活性，表明AM2，SK11和Z8菌株可以在降低的盐环境中表现更好。菌株HP，R1和303具有低自水解和渗透性，但细胞包络蛋白酶在降低的盐水平下的活性，并且可能不适合低盐奶酪生产。 Crown版权所有（c）2020由elestvier有限公司发布的所有权利保留。

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