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Application of red pigment producing edible fungi for development of a novel type of functional cheese

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Title: Application of red pigment producing edible fungi for development of a novel type of functional cheese
Authors: Kumura, Haruto Browse this author →KAKEN DB
Ohtsuyama, Takeru Browse this author
Matsusaki, Yoh-hey Browse this author
Taitoh, Miho Browse this author
Koyanagi, Haruka Browse this author
Kobayashi, Ken Browse this author →KAKEN DB
Hayakawa, Toru Browse this author →KAKEN DB
Wakamatsu, Jun-ichi Browse this author →KAKEN DB
Ishizuka, Satoshi Browse this author →KAKEN DB
Keywords: Monascus, cheese
whey protein
Issue Date: Oct-2018
Publisher: John Wiley & Sons
Journal Title: Journal of food processing and preservation
Volume: 42
Issue: 10
Start Page: e13707
Publisher DOI: 10.1111/jfpp.13707
Abstract: To develop a novel type of functional cheese, nine strains of edible fungi, Monascus sp. were cultured on whey protein-based solid medium and screened in terms of secondary metabolite production including red pigments, lovastatin, and citrinin. The amount of these metabolites in culture products depended not only on the strain, but also on the pH and temperature environment. The strain of M. ruber NBRC 32318 was selected because it produced red pigments and lovastatin with negligible amount of citrinin. After incubation at 25°C for 10 days with initial pH condition of 4.0, the culture products were mixed with cheese curds, followed by ripening for 3 months at 11.5°C. Higher level of water-soluble nitrogen was recognized in the culture products containing cheese compared to control cheese. Practical applications For cheese making, diverse microorganisms have been used. However, there have been limited trials on the development of dairy products using red pigment producing Monascus species used for fermented rice in the Eastern Asia for more than 1,000 years. Using whey protein base solid substrate, we selected suitable Monascus strain and defined the culture condition that provided nephrotoxin citrinin-free and functional metabolite of lovastatin-containing culture products, which were mixed with fresh cheese curds for ripening. In the resulting red mold cheese, proteolysis was accelerated with no bitter flavor and rancid. Although further assessments concerning health benefits by animal studies and cheese quality by sensory evaluation are necessary to be commercialized as a novel type of functional cheese, this study provides fundamental information regarding screening of suitable strains with its appropriate culture condition on whey protein solid substrate, focusing on biotechnological, and chemical respects to ensure food safety.
Rights: This is the peer reviewed version of the following article: Kumura, Haruto; Ohtsuyama, Takeru; Matsusaki, Yoh-hey; Taitoh, Miho; Koyanagi, Haruka; Kobayashi, Ken; Hayakawa, Toru; Wakamatsu, Jun-ichi; Ishizuka, Satoshi; Application of red pigment producing edible fungi for development of a novel type of functional cheese , Journal of food processing and preservation 42, John Wiley & Sons, which has been published in final form at This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Type: article (author version)
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 玖村 朗人

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