Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products

Chintagavongse, Napaporn; Mitani, Tomohiro; Tamano, Koichi; Hayakawa, Toru; Wakamatsu, Jun-ichi; Kumura, Haruto

Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products

Chintagavongse, Napaporn; Mitani, Tomohiro; Tamano, Koichi et al.

Bioscience biotechnology and biochemistry, 2024, 89(2), 275-283

Permalink : https://hdl.handle.net/2115/97362

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アクセス権	open access
URI	https://hdl.handle.net/2115/97362
タイトル	Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products
著者	Chintagavongse, Napaporn ; Mitani, Tomohiro ; Tamano, Koichi ; Hayakawa, Toru ; Wakamatsu, Jun-ichi ; Kumura, Haruto
著者名 Chintagavongse, Napaporn
e-Rad_Researcher 80451409 著者名 Mitani, Tomohiro
著者名 Tamano, Koichi
e-Rad_Researcher 20705173 著者名 Hayakawa, Toru
e-Rad_Researcher 30344493 著者名 Wakamatsu, Jun-ichi
e-Rad_Researcher 00241365 著者名 Kumura, Haruto
言語	英語
キーワード	Aspergillus oryzae
	lipase
	gene expression
	free fatty acids
	rancidity
発行日	2024-11-28
出版者	Oxford University Press
収録物名	Bioscience biotechnology and biochemistry
巻(号)	89(2)
ページ	275-283
抄録	Koji made using Aspergillus oryzae shows potential for application as a cheese adjunct; however, flavor defects resulting from volatile free fatty acid (FFA) accumulation should be avoided. Hence, a modified glucose-containing whey solid medium was used to culture A. oryzae AHU 7139, and the triacylglycerol (TG) lipase activity and lipase gene (tglA and mdlB) expression were compared with those of a culture using a conventional whey solid medium. The results showed that TG lipase activity and the expression of both lipase genes were reduced in the modified medium. Moreover, the expression level of farA, a positive transcription factor of the lipase genes, was also reduced. The cheese adjunct prepared by culturing the AHU 7139 strain in the modified medium lowered the FFA content in the cheese products, resulting in comparable FFA levels with those in the adjunct-free cheese. Thus, adding glucose is recommended to prepare the koji adjunct for cheesemaking.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0916-8451
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1093/bbb/zbae174