ass日本风韵熟妇pics男人扒开女人屁屁桶到爽|扒开胸露出奶头亲吻视频|邻居少妇的诱惑|人人妻在线播放|日日摸夜夜摸狠狠摸婷婷|制服 丝袜 人妻|激情熟妇中文字幕|看黄色欧美特一级|日本av人妻系列|高潮对白av,丰满岳妇乱熟妇之荡,日本丰满熟妇乱又伦,日韩欧美一区二区三区在线

熱激修飾瑞士乳桿菌對(duì)Cheddar干酪成熟的影響
CSTR:
作者:
作者單位:

作者簡(jiǎn)介:

通訊作者:

中圖分類號(hào):

基金項(xiàng)目:


Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening
Author:
Affiliation:

Fund Project:

  • 摘要
    • |
  • 圖/表
    • |
  • 訪問統(tǒng)計(jì)
    • |
  • 參考文獻(xiàn)
    • |
  • 相似文獻(xiàn)
    • |
  • 引證文獻(xiàn)
    • |
  • 資源附件
    • |
  • 文章評(píng)論
    摘要:

    研究了瑞士乳桿菌Lactobacillus helveticus6024經(jīng)熱激修飾后,，與干酪成熟相關(guān)的生化性質(zhì)變化及其對(duì)Cheddar干酪成熟的影響。結(jié)果表明：瑞士乳桿菌經(jīng)70℃、10 s的熱激處理后，在10%脫脂乳中經(jīng)32℃、6 h培養(yǎng)后,，其產(chǎn)酸能力僅為6.4%,，而與干酪成熟密切相關(guān)的平均氨肽酶活力,，仍有約25%的保留,。熱激處理后的菌株加入到干酪中對(duì)其組分沒有顯著影響,，但對(duì)干酪可溶氮水平有不同程度的影響。與未添加熱激菌株的干酪對(duì)照組相比,，總可溶氮含量增加不顯著,，而在成熟3個(gè)月時(shí)5% 磷鎢酸可溶氮占總氮比例增加2倍，組間差異顯著,。干酪質(zhì)構(gòu),、微觀結(jié)構(gòu)分析的結(jié)果也證明，熱激修飾菌株對(duì)促進(jìn)干酪成熟具有促進(jìn)作用,。

    Abstract:

    Effects of modified Lactobacillus helveticus 6024 by using heat-shock treatment on its biochemical properties and Cheddar cheese ripening were investigated. Results showed that the cell acidification activity was only 6.4% at 6 h cultivation when cells were subjected to the heat treatment of 10 s at 70℃. However, the average level of aminopeptidase activity is maintained at around 25%. The cheese chemical compositions were not apparently affected by adding the heat-shock cells, but the levels of soluble nitrogen were found to be different. The level of WSN% was not significantly different between experimental cheese and control, and there was a 2-fold increase in the level of 5% PTA-SN% at 3 months ripening when compared to control (not adding the heat-shock cells). The results of TPA profiles and microstructure also indicated that the ripening of Cheddar cheese is accelerated as a result of the heat-shock cells. 

    參考文獻(xiàn)
    相似文獻(xiàn)
    引證文獻(xiàn)
引用本文

隋欣,陳歷俊,任發(fā)政.熱激修飾瑞士乳桿菌對(duì)Cheddar干酪成熟的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(10):135-139.Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(10):135-139.

復(fù)制
分享
文章指標(biāo)
  • 點(diǎn)擊次數(shù):
  • 下載次數(shù):
  • HTML閱讀次數(shù):
  • 引用次數(shù):
歷史
  • 收稿日期:
  • 最后修改日期:
  • 錄用日期:
  • 在線發(fā)布日期:
  • 出版日期:
文章二維碼