잠시만 기다려 주세요. 로딩중입니다.

Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses

Journal of Microbiology and Biotechnology 2020년 30권 9호 p.1404 ~ 1411
이혜원, 김인선, Kil Bum-Ju, 서은솔, 박현준, 함준상, 최윤재, 허철성,
소속 상세정보
이혜원 ( Lee Hye-Won ) - Seoul National University Graduate School of International Agricultural Technology
김인선 ( Kim In-Seon ) - Seoul National University Department of Agricultural Biotechnology
 ( Kil Bum-Ju ) - Seoul National University Center for Food and Bioconvergence
서은솔 ( Seo Eun-Sol ) - Seoul National University Center for Food and Bioconvergence
박현준 ( Park Hyun-Joon ) - Seoul National University Institute of Green-Bio Science and Technology
함준상 ( Ham Jun-Sang ) - Rural Development Administration National Institute of Animal Science
최윤재 ( Choi Yun-Jaie ) - Seoul National University Department of Agricultural Biotechnology
허철성 ( Huh Chul-Sung ) - Seoul National University Graduate School of International Agricultural Technology

Abstract


Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

키워드

Gouda cheese; Lactococcus; starter culture; cheese flavor

원문 및 링크아웃 정보

등재저널 정보