干酪青霉菌酵素参与乳酪风味的生物合成。

J E Kinsella, D H Hwang
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引用次数: 80

摘要

蓝奶酪和洛克福奶酪的成熟是由洛克福青霉酶的协调和控制的作用完成的。综述了参与风味形成的酶(即蛋白酶、脂肪酶和β -酮酸脱羧酶)的性质和作用。本文讨论了骆驼峰孢子和菌丝的代谢活动与脂肪酸代谢和风味产生的关系。简要介绍了蓝纹奶酪香精的化学成分,以及蓝纹奶酪香精的发酵和配方模拟。引用蓝纹奶酪的一些营养方面。
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Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.

The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.

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