Abstract Lactococcal starters were evaluated for suitability in low salt Cheddar cheese manufacture using model systems containing 0%, 3% or 5% (w/v) salt. Strains underwent the Pearce test and storage at 14 days and were monitored for viability, permeabilisation, autolysis, PepX activity and cell envelope proteinase activities. Salt exerted a species and strain-dependent effect on viability throughout storage. Flow cytometry indicated live, permeabilised or dead cells varied in a strain and salt-dependent manner. Salt affected the dynamics of live and permeabilised cells during storage; cooking temperature influenced permeability and accessible intracellular PepX activity. Higher permeabilisation, autolysis, released and accessible intracellular PepX activity with lower cell envelope proteinase activities, indicated AM2, SK11 and Z8 strains may perform better in reduced salt environments. Strains HP, R1 and 303 had low autolysis and permeabilisation but higher cell envelope proteinase activities at reduced salt levels and may not be suitable for low salt cheese production.

中文翻译：

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基于活力、渗透性、自溶、酶可及性和模型系统中的释放，将起始表型与低盐切达干酪生产的功能相匹配

摘要 使用含 0%、3% 或 5% (w/v) 盐的模型系统评估了乳球菌发酵剂在低盐切达干酪生产中的适用性。菌株在第 14 天进行 Pearce 测试和储存，并监测其活力、透化、自溶、PepX 活性和细胞包膜蛋白酶活性。在整个储存过程中，盐对生存力产生了物种和菌株依赖性影响。流式细胞术显示活细胞、透化细胞或死细胞以依赖于菌株和盐的方式变化。盐会影响储存过程中活细胞和透化细胞的动态；烹饪温度影响渗透性和可及的细胞内 PepX 活性。更高的透化、自溶、释放和可及的细胞内 PepX 活性以及较低的细胞包膜蛋白酶活性，表明 AM2、SK11 和 Z8 菌株在低盐环境中可能表现更好。菌株 HP、R1 和 303 具有较低的自溶和通透性，但在低盐水平下具有较高的细胞包膜蛋白酶活性，可能不适合低盐奶酪生产。