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首页> 外文期刊>Australian Journal of Dairy Technology >Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter.
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Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter.

机译：细菌对用嗜温DL发酵剂制成的奶酪的特征风味的影响。

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摘要

Characteristic flavour of different cheese varieties is the result of a balanced breakdown of milk components including fat, casein, lactose and citrate. Several compounds are present in different varieties; while the proportion between them varies characteristically, only some compounds are exclusive for specific cheeses. The flavours result from activities of a changing microflora during ripening. This review describes the bacterial influence on flavour formation in semi-hard to hard cheese varieties with eyes, and which are made with mesophilic DL-starter. Influence of starter and non-starter lactic acid bacteria is described, as well as of propionic acid bacteria and thermophilic lactobacilli. Potent flavour compounds include amino acids, especially glutamic acid, umami and bitter peptides, ethyl esters of acetic and propionic acid from metabolism of lactose and larger carboxylic acids from fat catabolism, which also contributes to formation of methylketones and secondary alcohols. Diacetyl and acetoin are produced from citrate by DL-starter bacteria but also from aspartic acid by e.g. non-starter bacteria. Several aroma compounds are derived from branched-chain, aromatic and sulphur amino acids. The total amount of aroma compounds typically increases during ripening, however, the amounts of secondary alcohols for example, may decrease while their corresponding methylketones increase during a long-time ripening. Thermophilic lactobacilli may intensify taste and stimulate metabolism of other bacteria by increasing release of amino acids. Propionic acid bacteria contribute specifically, along with propionic acid and its ethyl esters. Non-starter lactobacilli have been shown to have the potential to increase formation of aroma compounds from amino acid catabolism.
机译：不同奶酪品种的特色风味是牛奶成分（包括脂肪，酪蛋白，乳糖和柠檬酸盐）平衡分解的结果。几种化合物存在于不同的品种中。尽管它们之间的比例会有所不同，但只有某些化合物是特定奶酪所独有的。风味是由于成熟过程中微生物群落的变化而产生的。这篇综述描述了细菌对带有眼睛的半硬至硬奶酪品种中风味的形成的影响，这些品种是由嗜温的DL发酵剂制成的。描述了发酵剂和非发酵剂乳酸菌的影响，以及丙酸细菌和嗜热乳酸菌的影响。有效的风味化合物包括氨基酸，尤其是谷氨酸，鲜味和苦味肽，乳糖代谢产生的乙酸和丙酸乙酯，以及脂肪分解代谢产生的较大的羧酸，它们也有助于形成甲基酮和仲醇。二乙酰基和丙酮酸是由DL-起动剂细菌从柠檬酸盐中产生的，但也由例如丙二醛从天冬氨酸中产生的。非发酵菌。几种芳香化合物衍生自支链，芳香和硫氨基酸。芳香化合物的总量通常在成熟期间增加，但是，例如，仲醇的量可以减少，而它们的相应甲基酮在长时间成熟期间却增加。嗜热乳杆菌可通过增加氨基酸的释放来增强味道并刺激其他细菌的代谢。丙酸细菌与丙酸及其乙基酯一起特别起作用。非发酵乳杆菌已显示具有增加氨基酸分解代谢形成香气化合物的潜力。

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