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Adjunctive application of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semi-hard cheese
Title: | Adjunctive application of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semi-hard cheese |
Authors: | Chintagavongse, Napaporn Browse this author | Yoneda, Tomoki Browse this author | Ming-Hsuan, Chi Browse this author | Hayakawa, Toru Browse this author →KAKEN DB | Wakamatsu, Jun-ichi Browse this author →KAKEN DB | Tamano, Koichi Browse this author →KAKEN DB | Kumura, Haruto Browse this author →KAKEN DB |
Keywords: | Aspergillus sojae | protease | solid media | cheese | water-soluble nitrogen |
Issue Date: | 1-Jun-2020 |
Publisher: | John Wiley & Sons |
Journal Title: | Journal of the science of food and agriculture |
Volume: | 100 |
Issue: | 13 |
Start Page: | 4834 |
End Page: | 4839 |
Publisher DOI: | 10.1002/jsfa.10543 |
Abstract: | BACKGROUND Species belonging to the genusAspergillushave been used in traditional Japanese fermented foods.Aspergillus sojaeis a species responsible for strong proteolytic activity. Freeze-drying treatments followed by physical disruption enables the pulverization of the mycelia ofA. sojaeRIB 1045 grown in whey protein-base solid media. Intracellular proteases were extracted using this protocol to compare extracellular protease activity in terms of the reaction's pH dependence in the presence or absence of inhibitors. RESULT With different sensitivities to inhibitors, intracellular and extracellular proteases showed the strongest activity under acidic conditions, which were considered suitable for cheese application. The raw culture product (CP) and its freeze-dried product (FDP) were mixed with cheese curds, prepared according to Gouda-type cheese-making methods, and were allowed to ripen for 3 months. Chemical analysis of the products showed 13.3% water-soluble nitrogen (WSN) in the control, which had received noncultured media, whereas 20.0% and 21.1% WSN was found in the CP and FDP experimental cheeses, respectively. Although these adjuncts significantly increased WSN, an insignificant difference was found between CP and FDP. Free fatty acids in all experimental cheeses were similar, showing that CP and FDP caused no rancid defects. CONCLUSION The introduction of freeze-drying treatments accompanied by cell disruption resulted in a negligible effect in terms of WSN. However, the application ofA. sojaecan be beneficial when it comes to increasing the level of WSN compared withA. oryzae, as shown in our previous study. (c) 2020 Society of Chemical Industry |
Rights: | This is the peer reviewed version of the following article: Chintagavongse, N., Yoneda, T., Ming-Hsuan, C., Hayakawa, T., Wakamatsu, J.-i., Tamano, K. and Kumura, H. (2020), Adjunctive application of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semi-hard cheese. J Sci Food Agric, 100: 4834-4839, which has been published in final form at 10.1002/jsfa.10543. 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) |
URI: | http://hdl.handle.net/2115/81612 |
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)
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Submitter: 玖村 朗人
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