摘要
A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short-chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90-day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high-quality probiotic cheddar cheese.
摘要译文
一种从传统的中国发酵食品中分离出来的新型益生菌酸性AS185被用作益生菌切达干酪生产的辅助培养物。在90天的成熟期内，评估了物理化学组成，质地，游离氨基酸（FAA），短链脂肪酸（SCFA）剖面，感觉特性和微生物存活率。酸性假单胞菌AS185的添加不影响切达干酪的理化组成，但不会显着降低硬度而不会影响其质地曲线。在成熟过程中，酸性疟原虫AS185能够生长和促进FAA和SCFA的产生，但没有改变整体感觉特性。它改善了奶酪的味道和味道。此外，在整个模拟的胃肠道系统中，奶酪基质保护了酸性菌株AS185。这些结果表明，酸性P.酸性AS185辅助培养物可能有助于产生高质量的益生菌切达干酪。
Chao Wang[1];Lei Gao[2];Yansong Gao[2];Ge Yang[2];Zijian Zhao[2];Yujuan Zhao[2];Jihui Wang[1];Shengyu Li[2]. Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture[J]. Food Science & Nutrition, 2023,11(3): 1572-1583