Cheese- and buttermaking Cheese- and buttermaking Сыроделие и маслоделие 2073-4018 91251 10.21603/2073-4018-2024-4-5 обзорная статья Review article обзорная статья Lactobacilli as Additional Microflora in Low-Fat Cheeses Использование лактобацилл в качестве дополнительной микрофлоры для сыров пониженной жирности Свириденко Галина Михайловна Sviridenko Galina M. vniims@fncps.ru

доктор технических наук;

doctor of technical sciences;

 Вахрушева Дарья Сергеевна Vakhrusheva Daria S. Шухалова Ольга Михайловна Shuhalova Olga M. o.shukhalova@fncps.ru

кандидат технических наук;

candidate of technical sciences;

 Комарова Татьяна Валентиновна Komarova Tatyana V. t.komarova@fncps.ru Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова РАН Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Uglich Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова РАН Углич Россия All-Russian Research Institute of Butter and Cheese Production, Gorbatov Federal Center for Food Systems Uglich Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова Углич Россия All-Russian Scientific Research Institute of Buttermaking and Cheesemaking – Branch of V.M.Gorbatov Federal Research Center for Food Systems RAS Uglich Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems Uglich Russian Federation 27 11 2024 27 11 2024 4 10 17 12 09 2024 01 11 2024 https://cheese.kemsu.ru/en/nauka/article/91251/view

В данном обзоре приведены сведения об использовании мезофильных и термофильных молочнокислых палочек в качестве дополнительных культур, как одного из биотехнологических подходов улучшения органолептических показателей сыров пониженной жирности. Отмечено, что использование дополнительных заквасочных культур при производстве сыров данной группы является довольно эффективным и перспективным направлением. Мезофильные и термофильные лактобациллы отличаются разнообразным метаболизмом и способны корректировать вкусоароматический профиль и реологические характеристики сыров пониженной жирности, приближая их органолептические показатели к показателям жирных сыров. Широкое распространение в технологии сыров пониженной жирности получили мезофильные лактобациллы Lacticaseibacillus casei благодаря выраженной протеолитической активности, в частности их уникальной аминопептидазной системе. Использование данной культуры обеспечивает не только улучшение потребительских характеристик сыров, но и сокращение их сроков созревания. Применение мезофильной культуры палочек Lactobacillus rhamnosus, как правило, связано с усилением сливочного вкуса и формированием нежной консистенции сыров пониженной жирности. Отмечено, что мезофильные лактобациллы Lactiplantibacillus plantarum могут влиять на интенсивность вторичного протеолиза, тем самым меняя аминокислотный состав сыра и улучшая его органолептические характеристики. Из термофильных лактобацилл наибольшее распространение в производстве сыров пониженной жирности в качестве дополнительных культур получили Lactobacillus helveticus. Данные микроорганизмы за счет своей специфической ферментативной активности обладают способностью расщеплять гидрофобные пептиды и снижать выраженность горького и посторонних вкусов, которые являются наиболее часто встречающимися недостатками и пороками сыров пониженной жирности. Кроме того, данная культура может использоваться для формирования оригинальных оттенков вкуса и аромата сыров. В целом, применение дополнительных культур целевого назначения позволяет совершенствовать технологию производства сыров пониженной жирности и удовлетворять потребности современного рынка.

Mesophilic and thermophilic lactic acid bacteria are an effective biotechnological means of improving the sensory properties of low-fat cheeses. These additional starter cultures are an effective and promising direction in cheese production. Mesophilic and thermophilic lactobacilli possess a diverse metabolism that allows them to approximate the flavor and rheological profile of low-fat cheeses to those of fatty cheeses. Mesophilic lactobacilli Lacticaseibacillus casei are a popular component in low-fat cheeses due to their proteolytic activity and unique aminopeptidase system. This culture improves the consumer properties of low-fat cheeses and reduces their ripening time. Mesophilic rods Lactobacillus rhamnosus are responsible for creamy taste and soft texture. Mesophilic lactobacilli Lactiplantibacillus plantarum affect the secondary proteolysis, thereby changing the amino acid composition of cheese and improving its sensory properties. Lactobacillus helveticus are the most common thermophilic lactobacilli used in low-fat cheeses. Due to their specific enzymatic activity, they break down hydrophobic peptides and reduce bitterness or other unwanted flavors, which low-fat cheeses are notorious for. In addition, this culture gives low-fat cheeses original shades of taste and aroma. Functional cultures improve the technology of low-fat cheese production and adjust their sensory profile to the high demands of the modern market.

 сыр дополнительная культура протеолиз Lactobacillus органолептические показатели заквасочная микрофлора метаболизм cheese additional culture proteolysis Lactobacillus sensory properties starter microflora metabolism Статья подготовлена в рамках выполнения исследований по государственному заданию № FNEN-2019-0011 ФГБНУ «Федеральный научный центр пищевых систем им. В. М. Горбатова» РАН

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