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热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响（Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening）
热激 修饰性菌株 瑞士乳杆菌
2009/11/3
研究了瑞士乳杆菌Lactobacillus helveticus6024经热激修饰后，与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明：瑞士乳杆菌经70℃、10 s的热激处理后，在10%脱脂乳中经32℃、6 h培养后，其产酸能力仅为6.4%，而与干酪成熟密切相关的平均氨肽酶活力，仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响，但对干酪可溶氮水平有不...
The Effect of Liposome-Encapsulated Cyprosins on Manchego Cheese Ripening
liposome cyprosins acceleration of ripening Manchego cheese
2008/7/21
Cyprosins, the proteinases present in cardoon rennet, were extracted from dried flowers of cardoon (Cynara cardunculus L.) and encapsulated in dehydration-rehydration liposomes. Liposomes were added t...
Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions
cyprosins chymosin milk coagulation cheese ripening
2008/3/31
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
Cheddar Lactobacillus adjuncts proteolysis sensory properties
2008/3/28
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review
Brevibacterium linens cheese enzymology biochemical properties
2008/3/28
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and f...
Production of -Aminobutyric Acid By Cheese Starters During Cheese Ripening
-aminobutyric acid Lactococcus lactis cheese glutamate decarboxylase
2008/3/28
Nine mixed-strain starters were examined for their abilities to produce -aminobutyric acid. Six commercial starters were found to produce -aminobutyric acid in a skim milk culture. The bacterium that ...
The Effect of Liposome-Encapsulated Bacillus subtilis Neutral Proteinase on Manchego Cheese Ripening
liposome neutral proteinase accelerated ripening Manchego cheese
2008/3/23
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening
liposome encapsulation of chymosin Kluyveromyces heris Manchego cheese
2008/3/19
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...