Abstract
Thirty‐six Lactobacilli, isolated from Chinese artisanal fermented milks, were evaluated for potential use as adjunct cultures. All isolates presented low acidification rate. Proteolytic activities of these Lactobacilli ranged from 17.7 to 48.5 mg Gly/L milk, and strain SB5 showed the highest activity. Aminopeptidase activities ranged from 15.1 to 71.0 U/mg. Strains M18L2, SB33 and SB29 were 71.0, 68.6 and 68.5 U/mg, respectively. Autolytic activities of isolates in simulated cheese‐like buffer were between 10% and 45%. Strains SB9 and SB11 showed the two highest values. In summary, the aforementioned six strains could be good candidates as adjunct cultures in cheese.
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