| 摘要 |
A method for manufacturing a cheese flavour ingredient, comprising the steps of: (a) forming a protein in water mixture, (b) adding a protease enzyme to the mixture to establish a proteolysis reaction, (c) adding a bacterial culture to the mixture to establish a fermentation reaction, the bacterial culture comprising a physiologically acceptable bacterium capable of producing a cheese flavour ingredient selected from the group comprising Enterococcus faecium, Enterococcus faecalis, Enterococcus casseliflavus, Staphylococcus simulans and Pseudomonas putida bacteria, (d) maintaining the mixture under microaerophilic or anaerobic conditions at a temperature within the range of 20-50 degree C at a pH within the range of 5.0 to 8.0 for a time period that allows flavour to develop, such as from 20 to 100 hours, and (e) terminating the reactions and recovering the cheese flavour ingredient produced. |
