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題 名 | 製造東方式乾酪之紅麴菌種篩選及其菌學研究=Strain Screening of Monascus Sp. on Oriental Type Cheese Manufacturing and Its Mycological Profile |
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作 者 | 林慶文; 周文玲; | 書刊名 | 中國畜牧學會會誌 |
卷 期 | 27:1 1998.03[民87.03] |
頁 次 | 頁143-161 |
分類號 | 463.824 |
關鍵詞 | 東方式乾酪; 紅麴菌; Oriental-type cheese; Monascus sp.; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的乃利用可賦予製品特殊色澤及風味之紅麴菌,作為輸酪熟成之菌種 ,開發具東方傳統人統之新式乾酪。 結果顯示:13 株紅麴菌株均具分解乳蛋白質之能力, 以 Monascus purpureus CCRC 31504,MO-10 及 M. kaoliang CCRC 31506 之蛋白分解力較 高, M. purpurenus CCRC 31499,31530,31540 及 ATCC 16405 次之,餘者分解力微弱。 品評菌株對風味之影響,發現分解力強烈者,培養液具苦味及不良氣味。各菌株培養液之酸 度與 pH 值均無顯著差異;評估紅麴菌株對凝乳塊性狀之影響,包括凝乳塊堅實度、破裂強 度、色澤及風味等,綜和各項評估結果 M.purpureus 31530,對乳蛋白質分解力中等、形成 之風味合宜、凝乳塊經接種後亦無變形及異味產生,皆利於乾酪之製造。對此選定菌株進行 生理特性檢定,結果顯示,在 30 ℃培養條件下,其生長表現與色素生產量最佳。培養期間 可檢出少量α - 及β - 澱粉脢活性;酸性蛋白脢活性於培養後第六天達高峰;酒精生產量 呈先上升後下降之趨勢,於第四天達 0.53g/l 之高峰量。 經電泳分析得知,此選定菌株對 酪蛋白組成分之分解力序次為β - > κ -> α - 酪蛋白。 |
英文摘要 | This study was conducted to make nducted to mause of Monascus sp. that could supply unique' flavor and color in order to deven order to dlop a special cheese with oriental taste. The main results were as foll were as fows: Thirteen Monascus strains had proteolytic activity. Among all these strag all these sins, M. purpureus 31504, MO-10, and M. kaoliang 31506 had strong proteolytic a proteolyticctivity, but their culture fluid had bitter taste and pingent odor. The proteodor. The prolytic activity of M. Purpureus 31499, 31530, 31540, and 16405 was mild and that s mild and thof the rest was very weak. There were no signicicant differences between pH vals between pH ue and acidity of the culture fluid of all strains. In view of the effect of Mohe effect ofnascus sp. on curd characteristics, including curd firmness, curd breaking scurd breakingtrength, flavor and color, the results showed that M. purpureus 31530 and excel 31530 and exlent performance both in milk and in clotted milk curd. So it was selected as was selected the strain to manufacture new oriental type cheese. Furthermore, the investigati the investigon of the physiological properties of the chosen strain revealed that it had be that it hadtter growth and pigmentation under 30 ℃ cultural condition. During incubation ring incubatitiem under the optimal condition, weak enzyme activity of α - and β - amylase cd β - amylasould be detected; the maximum activity of acid protease appeared on the sixth d on the sixtay of incubation period. The alcohol production increased at first, reaching first, reachi the maximum content 0.53 g/l at the fourth day's incubation, then declined. Mhen declined.. purpureus 31530 hydrolyzed casein proteins in accordance with the order β - > κ -> α - casein. |
本系統中英文摘要資訊取自各篇刊載內容。