Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese

被引：12

作者：

Yarlagadda, Anil B. ^{[1
,2
]}

Wilkinson, Martin G. ^{[2
]}

Ryan, Siobhan P. ^{[1
]}

Doolan, Imelda A. ^{[2
]}

O'Sullivan, Maurice G. ^{[3
]}

Kilcawley, Kieran N. ^{[1
]}

机构：

[1] Teagasc Food Res Ctr Moorepk, Dept Food Biosci, Cork, Ireland

[2] Univ Limerick, Dept Life Sci, Limerick, Ireland

[3] Natl Univ Ireland Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2014年 / 67卷 / 01期

关键词：

Entrapment; Yeast; Cell-free extract; Cheddar cheese; SENSORY PROPERTIES; ENZYME-ACTIVITIES; STARTER BACTERIA; AUTOLYSIS; VIABILITY; RELEASE; PROFILE; SYSTEM; GROWTH; PH;

D O I：

10.1111/1471-0307.12099

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A lactococcal cell-free extract (CFE) was successfully entrapped in freeze-dried attenuated yeast. The entrapment process involved passive diffusion of enzymes from the CFE into the yeast during hydration. The entrapped CFE was subsequently added during Cheddar cheese production and its impact on a range of ripening parameters compared to added attenuated yeast or CFE alone. Statistically significant differences were evident for secondary proteolysis, sensory attributes and volatiles, which were related to enhanced enzymatic and metabolic activity from the attenuated yeast and entrapped CFE. This study highlights the potential of attenuated yeast as a vector to augment flavour development in Cheddar cheese.

引用

页码：21 / 30

页数：10

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