将一株益生性乳酸片球菌（Pediococcus acidilactici）AS185添加到Ricotta干酪中，通过理化指标、质构特性、乳酸菌活菌数、挥发性成分分析等评价AS185对干酪品质的影响。结果表明，经4 ℃冷藏21 d后，添加乳酸片球菌AS185的益生菌乳清干酪的脂肪、蛋白质和水分质量分数分别为17.60%、27.47%和49.95%，pH值为4.75，均与未添加益生菌的对照干酪无显著差异。贮藏21 d，乳酸菌活菌数为7.45 log CFU/g，符合益生菌产品要求；益生菌乳清干酪的硬度、粘聚性、胶着度和咀嚼度分为723.85 N、0.97 mm、699.58和699.61 mJ，均高于对照干酪，其质地更为结实，更具有咀嚼感。在挥发性成分的种类和含量方面，益生菌乳清干酪共检测出15类成分，其中酸类、醇类、酮类的相对含量较高，分别为38.56%、24.64%、13.76%，均高于对照组；在外观色泽、滋气味和组织状方面，益生菌干酪与对照干酪无显著差异（p>0.05），但整体可接受性方面优于对照组，说明益生菌乳酸片球菌AS185的添加对干酪风味的形成有积极作用。乳酸片球菌AS185具有适合Ricotta乳清干酪加工的技术特性，是一株有应用前景的益生菌菌株。

The probiotic Pediococcus acidilactici strain AS185 was added to Ricotta cheese to yield a Ricotta cheese with probiotic properties. The physicochemical characteristics, texture properties, viable count of Lactobacilli, and volatile components were evaluated to assess the effects of AS185 on cheese quality. After refrigeration at 4 ℃ for 21 days, the fat, protein, and water contents of the probiotic whey cheese with P. acidilactici AS185 were 17.60%, 27.47%, and 49.95%, respectively, and the pH was 4.75. These parameters do not differ significantly from those of the control whey cheese without probiotics. After 21 days of storage, the viable bacterial count of the probiotic whey cheese decreases to 7.45 log CFU/g, which meets the requirements to be considered a probiotic product. The hardness, cohesiveness, adhesiveness, and chewiness of probiotic whey cheese are 723.85 N, 0.97 mm, 699.58, and 699.61 mJ, respectively, which are all higher than those of the control. The texture of the modified cheese is stronger and chewier. Furthermore, a total of 15 components are detected in the probiotic whey cheese. The relative contents of acids, alcohols, and ketones are comparatively higher, being 38.56%, 24.64%, and 13.76%, respectively, exceeding those of the control. There is no significant difference in appearance, color, flavor, and texture between the probiotic whey cheese and the control cheese (p>0.05). However, the overall acceptability of probiotic whey cheese is better than that of the control, and the strain P. acidilactici AS185 positively promotes flavor accumulation. In short, P. acidilactici AS185 is a promising probiotic strain with technical characteristics suitable for Ricotta cheese processing.

现代农业产业技术体系项目（CARS-36）