期刊
JOURNAL OF DAIRY SCIENCE
卷 102, 期 5, 页码 3825-3838出版社
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2018-15154
关键词
exopolysaccharide; Lactobacillus plantarum; low-fat Cheddar cheese; health-promoting benefit
资金
- Jilin Provincial Education Department Science and Technology Research Project (Jilin, China) [JJKH20170300KJ]
- National Natural Science Foundation of China (Beijing, China) [31601488]
This study aimed to evaluate the effect of exopolysaccharide (EPS)-producing Lactobacillus plantarum JLK0142 on the ripening characteristics and in vitro health-promoting benefits of low-fat Cheddar cheese. Three batches of cheese were made by employing a non-EPS-producing cheese starter (control), in combination with Lb. plantarum JLK0142 as an adjunct and the purified EPS as an ingredient. Lactobacillus plantarum JLK0142 survived well in cheese, with counts of 7.99 log cfu/g after 90 d of ripening. All experimental cheeses (with adjunct culture or EPS ingredient) had higher moisture, proteolysis, and sensory scores, and lower hardness and cohesiveness compared with the control cheese. Water-soluble extracts from the experimental cheeses outperformed that of the control in scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), and hydroxyl radicals, and inhibiting a-amylase, angiotensin-converting enzyme, and HT-29 tumor cell growth. Therefore, incorporation of the EPS-producing culture of Lb. plantarum JLK0142 is promising for improvement of low-fat cheese quality and bioactivities.
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