Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft‐varietyChhurpi,a traditional cheese typical of the Sikkim Himalayas
作者:
J. P. Tamang,
S. Dewan,
S. Thapa,
N. A. Olasupo,
U. Schillinger,
A. Wijaya,
W. H. Holzapfel,
期刊:
Food Biotechnology
(Taylor Available online 2000)
卷期:
Volume 14,
issue 1-2
页码: 99-112
ISSN:0890-5436
年代: 2000
DOI:10.1080/08905430009549982
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
This paper is the first report on the microbial population and predominant lactic acid bacteria (LAB) of two soft‐varieties (mild and strong flavoured) ofchhurpi.,a traditional cheese product of the Sikkim Himalayas. The enzymatic profiles and percentage hydrophobicity (as one criterion of potential adhesion capability) of the predominant LAB were also studied. The LAB, yeasts and viable mesophilic microbial numbers ranged from 7.6–7.9, 7.0–7.4 and 7.7–8.0 log10cfu/g respectively. The predominant LAB were identified asLactobacillus plantarum, Lb. curvatus, Lb. fermentum, Lb. paracaseisubsp.pseudoplcmtarumandLeuconostoc mesenteroides.They produced a wide spectrum of enzymes and also exhibited similar patterns of enzymatic activity between species. In comparison to the peptidases, they showed relatively weak esterase and lipase activities. No proteinase activity was detected. Most strains had a high degree of hydrophobicity. The results are discussed in relation to the possible role of the strains in food processing.
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