2011-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/659311摘要： 本實驗室自viili中分離出之<I>Lactococcus lactis</I> ssp. <I>cremoris </I>T1菌株（T1），可產生大量胞外多醣體，而胞外多醣體之良好保水力，可增加乳製品之保水性並干擾蛋白質分子聚合，因此我們利用<I>Lactococcus lactis</I> ssp. <I>cremoris </I>T1菌株添加於低脂乾酪中，開發出風味獨特又具機能性之新乳製品。因此本產學合作計畫擬接續98年農委會計畫成果(計畫編號：98農科-3.1.4-牧-U1(2))，將利用viili分離菌株<I>Lactococcus lactis</I> ssp. <I>cremoris </I>T1菌株（T1）製成之機能性低脂新鮮乾酪量產、期能發展新口味的新鮮低脂乾酪，增加乳製品的多樣性及競爭性，開拓乳製品另一個新市場。<br> Abstract: Fat reduction in cheese is associated with many textural and functional defects. Low-fat cheeses have low intensity of typical flavor and, may develop a bitter off-flavor and hard, rubbery, dry and grainy texture. Exopolysaccharide (EPS) could increase the water-holding capacity and interfere with protein–protein interactions in food products, which are important properties required in fat replacement. In our previous study, EPS producing strain,<I> Lactococcus lactis</I> ssp. <I>cremoris </I>T1 (T1), was isolated from viili. This strain then was used as a fat replacer in low fat cheese. Results demonstrated that the low fat cheese made with viili and T1 not only gives a positive impact on the low fat cheese quality, but also provides the functions of a radical scavenging activity and ACE inhibition. Thus, the purpose of this study is to mass produce this new functional low fat cheese with T1 strain and investigate the effects of T1 strain on the chemical, microbial, functional, physical and sensory characteristics of this low fat cheese.低脂乾酪胞外多醣體乳酸菌low fat cheeseexopolysaccharidelactic acid bacteria