Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

Chunli Ma; Lanwei Zhang; Dexing Ma; Ming Du; Xue Han; Huaxi Yi; Lili Zhang; Zhen Feng; Yanhe Zhang; Yingchun Zhang; Wei Song

doi:10.1111/j.1471-0307.2011.00743.x

Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

Chunli Ma
, Lanwei Zhang^*
, Dexing Ma
, Ming Du
, Xue Han
, Huaxi Yi
, Lili Zhang^*
, Zhen Feng
, Yanhe Zhang
, Yingchun Zhang
, Wei Song

^*Corresponding author for this work

Harbin Institute of Technology
Northeast Agricultural University
Chinese Academy of Agricultural Sciences

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5mgGly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.

Original language	English
Pages (from-to)	132-139
Number of pages	8
Journal	International Journal of Dairy Technology
Volume	65
Issue number	1
DOIs	https://doi.org/10.1111/j.1471-0307.2011.00743.x
State	Published - Feb 2012

Keywords

Artisanal fermented milk
Cheese
Lactobacilli
Technological characterisation

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10.1111/j.1471-0307.2011.00743.x

Cite this

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title = "Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks",

abstract = "Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5mgGly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10\% and 45\%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.",

keywords = "Artisanal fermented milk, Cheese, Lactobacilli, Technological characterisation",

author = "Chunli Ma and Lanwei Zhang and Dexing Ma and Ming Du and Xue Han and Huaxi Yi and Lili Zhang and Zhen Feng and Yanhe Zhang and Yingchun Zhang and Wei Song",

year = "2012",

month = feb,

doi = "10.1111/j.1471-0307.2011.00743.x",

language = "英语",

volume = "65",

pages = "132--139",

journal = "International Journal of Dairy Technology",

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TY - JOUR

T1 - Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

AU - Ma, Chunli

AU - Zhang, Lanwei

AU - Ma, Dexing

AU - Du, Ming

AU - Han, Xue

AU - Yi, Huaxi

AU - Zhang, Lili

AU - Feng, Zhen

AU - Zhang, Yanhe

AU - Zhang, Yingchun

AU - Song, Wei

PY - 2012/2

Y1 - 2012/2

N2 - Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5mgGly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.

AB - Thirty-six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5mgGly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5U/mg, respectively. Autolytic activities of isolates in simulated cheese-like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.

KW - Artisanal fermented milk

KW - Cheese

KW - Lactobacilli

KW - Technological characterisation

UR - https://www.scopus.com/pages/publications/84855511115

U2 - 10.1111/j.1471-0307.2011.00743.x

DO - 10.1111/j.1471-0307.2011.00743.x

M3 - 文章

AN - SCOPUS:84855511115

SN - 1364-727X

VL - 65

SP - 132

EP - 139

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 1

ER -

Technological characterisation of Lactobacilli isolated from Chinese artisanal fermented milks

Abstract

Keywords

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