Abstract
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lactobacillus rhamnosus B10, were isolated from Kazak cheese and subsequently used to ferment cheeses, which were named StC, LhC, WcC, and LrC, respectively. The result showed that most of the physical and chemical indicators had no significant difference, except for moisture and fat. W. confusa B14 was beneficial to the production of amino acids, whereas S. thermophilus B8 promoted the formation of organic acids and contributed to formation ideal texture property. Furthermore, the four cheeses all possessed a strong fruity aroma, with brandy, sweet, herbaceous, pungent, and fatty aromas being the most prominent in WcC. This is because L. helveticus B6 produced a high concentration of hexanal, nonanal, octanal, 3-methylbutanoic acid, ethyl acetate, ethyl butanoate, isoamyl acetate, and ethyl hexanoate in LhC. Research on the fermentation mechanism of LAB in cheese will provide a theoretical basis for the quality control and industrial production of Kazak cheese.
Highlights
Kazak cheese, a hard cheese handmade from milk or goat milk, is a traditional fermented dairy product of the Kazak in Xinjiang, China
Gram staining showed that 78 strains were Gram-positive, and the identification results showed that the primary strains belonged to L. plantarum, L. rhamnosus, L. paracasei, L. casei, L. helveticus, W. confusa, Leuconostoc lactis, S. thermophilus, Lactococcus garvieae, and Lactococcus lactis (Supplementary Table S1)
Based on the results of the enzyme activity assay (Supplementary Table S2), L. rhamnosus B10, S. thermophilus B8, W. confusa B14, and L. helveticus B6 were selected for further study (Supplementary Figure S1), and their enzyme activities were assessed in greater detail
Summary
A hard cheese handmade from milk or goat milk, is a traditional fermented dairy product of the Kazak in Xinjiang, China. Because of a relatively lower standard of living, Kazak cheese extends the consumption of dairy products and serves as an excellent carrier for various probiotics. Lactic acid bacteria, which colonize animals during the suckling period, are important bacteria in raw animal milk. The microflora in raw camel milk consists of Streptococcus, Lactococcus, Weissella, Pediococcus, Lactobacillus, and Enterococcus (Fguiri et al, 2016; Fugl et al, 2017). Yak milk contains Lactobacillus species, Enterococcus species, Lactococcus species, Leuconostoc species, and LAB’s Contribution in Kazak Cheese
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