An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01

作者：Wang, Haikuan; Cui, Limin; Chen, Wei; Zhang, Heping^*

来源：International Journal of Dairy Technology, 2011, 64(3): 386-393.

DOI：10.1111/j.1471-0307.2011.00678.x

• ACE-inhibitory activity
• Lactobacillus helveticus ND01
• gamma-aminobutyric acid
• Gouda cheese

Gouda cheese was manufactured with Lactococcus lactis ssp. lactis IMAU60010, L. lactis ssp. cremoris IMAU40136 and L. helveticus ND01 isolated from the naturally fermented milk in China. Starter cultures added with L. helveticus ND01 produced Gouda cheese with dramatically more proteolysis than control cheeses. Compared with control cheese, experimental cheese with L. helveticus ND01 adjunct revealed dramatic increase in both Angiotensin I-converting enzyme (ACE)-inhibitory activity and c-aminobutyric acid content. The ACE-inhibitory activity of Gouda cheeses with the addition of 1 x 10(5) CFU/mL L. helveticus ND01 increases from 53.7 to 83.1% at 6 weeks of ripening.

• 出版日期2011-8
• 单位食品科学与技术国家重点实验室; 内蒙古农业大学; 天津科技大学; 江南大学