干酪内微生物及其功能的研究进展

被引：8

作者：

贾宏信 ^{[1
,2
]}

吴正钧 ^{[1
]}

刘振民 ^{[1
]}

龚广予 ^{[1
]}

机构：

[1] 光明乳业股份有限公司技术中心乳业生物技术国家重点实验室

[2] 上海海洋大学食品学院

来源：

食品与发酵工业 | 2012年 / 38卷 / 02期

关键词：

干酪; 微生物; 功能物质; 风味; 益生菌;

D O I：

10.13995/j.cnki.11-1802/ts.2012.02.030

中图分类号：

TS252.53 [干酪];

学科分类号：

摘要：

干酪是一种营养丰富的发酵乳制品,在其制作过程中内含的微生物菌群不是一成不变的,而是动态的。在干酪成熟过程中,有脂解、蛋白水解等各种生化反应进行,这些反应多与微生物产生的酶有关。干酪内微生物对于干酪形成独特的质构和风味至关重要,同时它也与干酪内一些功能物质的形成有关。该文主要阐述了干酪内微生物的生长与干酪品质及一些功能物质的关系,同时也阐述了干酪作为益生菌载体与益生菌之间的关系。

引用

页码：135 / 140

页数：6

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