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首页> 外文期刊>Australian Journal of Dairy Technology >Innovations in dairy cultures and enzymes.
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Innovations in dairy cultures and enzymes.

机译：奶牛养殖和酶的创新。

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摘要

Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which lactic acid bacteria (LAB) play a pivotal role. Flavour compounds in cheese arise from the action of added enzymes such as rennet, indigenous milk enzymes, enzymes originating from added primary and secondary (adjunct) starter organisms and the non-starter bacteria (so-called NSLAB). Studies on flavour compound formation by LAB have shown that three main processes can be distinguished: conversion of lactose and citrate (carbohydrate metabolism); degradation of fat (lipolysis); and degradation of caseins (proteolysis). The diversity of cheeses in the market requires a diversity of commercial starter cultures, including the use of different species as adjunct cultures that are selected based on their flavour-related properties. In addition, specifically selected adjuncts are helpful for modulating the cheese texture, i.e. the exopolysaccharide producers. This paper will review the opportunities offered by the adjunct starter concept for modulating the cheese characteristics. These adjunct cultures provide added value to the cheese without affecting its primary cheese manufacturing process. In addition, modification of cheese and whey processing can be achieved by using selected enzymes, i.e. an Aspergillus niger carboxy-peptidase is found to accelerate the flavour development and reduce bitterness in cheese, and a novel peroxidase isolated from the mushroom Marasmius scorodonius gives reduced levels of annato-derived colour in whey without adverse side-effects on flavour and functionality of the whey.
机译：乳制品发酵（尤其是奶酪）中的风味发展源于一系列（生物）化学过程，其中乳酸菌（LAB）起着关键作用。奶酪中的调味剂化合物是由添加的酶（例如凝乳酶），天然乳酶，添加的初级和次级（辅助）发酵菌和非发酵菌（所谓的NSLAB）衍生的酶产生的。 LAB对风味化合物形成的研究表明，可以区分三个主要过程：乳糖和柠檬酸盐的转化（碳水化合物代谢）;以及脂肪降解（脂解）;和酪蛋白降解（蛋白水解）。市场上奶酪的多样性需要多种商业发酵剂文化，包括使用不同种类的辅助文化，这些文化是根据其风味相关的特性进行选择的。另外，特别选择的助剂有助于调节奶酪质地，即胞外多糖的产生。本文将回顾辅助起子概念为调节奶酪特性提供的机会。这些辅助文化在不影响其主要奶酪制造工艺的情况下为奶酪提供了附加值。另外，可以通过使用选定的酶实现干酪和乳清加工的修饰，即发现黑曲霉羧肽酶可加速干酪的风味发展并减少苦味，并从中分离出一种新型的过氧化物酶。蘑菇 Marasmius scorodonius 降低了乳清中安纳托因的颜色，而对乳清的风味和功能没有不利的副作用。

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