カマンベールチーズの微生物に関する研究

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タイトル別名
  • Studies on the microorganisms of Camembert cheese
  • カマンベールチーズ ノ ビセイブツ ニ カンスル ケンキュウ 5 , 6 カマンベールチーズ ジュクセイ チュウ ニ オケル ビセイブツソウ ト チーズ チュウ ノ タンパク ブンカイ コウソ カッセイ ノ カンレンセイ ニ ツイテ
  • VI. The relationship between microflora and proteolytic activity in Camembert cheese
  • VI. カマンベールチーズの熟成中における微生物相とチーズ中の蛋白分解酵素活性の関連性について

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抄録

1. For the purpose of the examination of the roles of mould and lactic starter in Camembert cheese ripening, three kinds of experimental cheese, i. e., C-cheese (as a control), L-cheese (no mould inoculation) and M-cheese (no lactic starter inoculation), were produced and their microflora and proteolytic activity were determined.<br>2. Throughout the ripening period, Streptococcus lactis and Str. cremoris in lactic starter were predominant in both C-and L-cheese. In M-cheese, wild strains of Str. lactis, Str. thermophilus and Str. bovis which were considered as originating in raw milk were predominant.<br>3. The highest activity of mould excluding cheese extract was observed in C-cheese and then in L-cheese and M-cheese. The extract of C-cheese showed remarkable increase of proteolytic activity after about the 20th day of ripening.<br>4. Cheese extracts (contained mould mat) of C-and M-cheese hed already high proteolytic activity in the early stage of ripening, and difference of activity between C-and M-cheese was not observed.<br>5. The extracts of cheese in which starter streptococci were predominant showed high proteolytic activity, so it is considered that their lactic acid bacteria play important roles in the formation of low molecular nitrogen compounds.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 43 (4), 181-186, 1972

    公益社団法人 日本畜産学会

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