乳酸菌蛋白酶与发酵乳制品质量相关性研究进展

Lactic acid bacteria proteinase and quality of fermented dairy products－A review

摘要:

摘要:乳酸菌可合成蛋白酶，尽管乳酸菌蛋白酶活性较弱，但可作用于酪蛋白，不仅对乳酸菌在乳中的生长至关重要，也对发酵乳制品风味质地的形成和品质具有重要的影响。本文综述了乳酸菌蛋白水解系统、酪蛋白的降解产物、乳酸菌蛋白酶的水解性质、乳酸菌蛋白酶对发酵乳制品质量影响的研究现状和进展。

Abstract:

Abstract: Lactic acid bacteria (LAB) could synthesize cell envelope proteinase with weak activity，which primarily degrades casein．In addition to its crucial role in the rapid growth of LAB in milk，LAB proteinases are also of industrial importance due to their contribution to the formation of texture and flavor of many fermented dairy products．The proteolytic system，properties of proteinase，the degradation product of casein and its effect on the quality of fermented dairy products were reviewed in this manuscript．