Abstract: Fresh cheese is rich in nutrients but is highly susceptible to mold contamination, resulting in a short shelf life and poor long-term storage stability. This study investigated the effects of three lactic acid bacterial (LAB) strains with mold-inhibiting properties, Lactiplantibacillus plantarum HH-LP56 (L1), Lactobacillus acidophilus HH-LA26 (L2), and Limosilactobacillus reuteri PB-LR09, on the quality characteristics of fresh cheese during storage. The results indicated that compared with the nisin supplemented group and the control group without any preservative added, addition of any of the three antifungal strains significantly improved the quality characteristics of fresh cheese during storage. In terms of antibacterial properties, the LAB groups performed excellently. After 60 days of storage, the total colony counts in groups L1 and L2 were significantly lower than those in the L3, nisin, and control groups (P < 0.05), and the mold counts did not exceed the limit stipulated by the Chinese national standard (≤ 50 CFU/g). The mold count in group L1 remained within the limit after 90 days, whereas the mold counts in the L3, nisin, and control groups exceeded the limit after 60 days of storage. With regard to quality characteristic, the LAB groups showed brighter color (higher brightness value, lower redness and yellowness values), superior texture, and richer milky aroma. The abundance of volatile flavor compounds was evidently higher in the LAB groups than in the control group. In total, 66 volatile flavor compounds were detected in group L1, with a richer and mellower flavor. In conclusion, the three LAB strains exhibited stronger antifungal effects than did nisin, with L1 showing the best performance. These strains can effectively extend the shelf life of fresh cheese while maintaining its desirable flavor and texture.

Key words: fresh cheese; antifungal; lactic acid bacteria; storage quality

摘要： 新鲜奶酪营养丰富，易受霉菌污染，货架期较短，不利于长期贮藏。本研究探究3 种具有霉菌抑制活性的乳酸菌（植物乳植杆菌HH-LP56（L1）、嗜酸乳杆菌HH-LA26（L2）、罗伊氏粘液乳杆菌PB-LR09（L3））对新鲜奶酪贮藏期间品质特性的影响。结果表明，与添加乳酸链球菌素（Nisin）组和无任何防腐剂添加（CK）组相比，3 种抑霉乳酸菌均可显著改善新鲜奶酪贮藏期间的品质特性。在抑菌特性方面，乳酸菌组表现优异，贮藏60 d时，L1、L2组菌落总数显著低于L3组、Nisin组和CK组（P＜0.05），霉菌数符合国家标准（≤50 CFU/g），且L1组贮藏90 d时霉菌数仍未超标，而L3组、Nisin组和CK组在贮藏60 d时霉菌数已超标。在品质特性方面，乳酸菌组色泽更明亮（亮度值更高、红度值与黄度值更低），质构特性更优，乳香浓郁。此外，乳酸菌组挥发性风味物质丰富度明显高于CK组，其中L1组挥发性风味物质种类达66 种，风味更加丰富、醇厚。综上，抑霉乳酸菌L1、L2、L3对霉菌的抑制作用优于Nisin，其中L1抑菌效果最佳，可有效延长新鲜奶酪保质期，同时保持其优良风味与质构特性。

关键词: 新鲜奶酪；抑霉；乳酸菌；贮藏品质