Advances in dairy Research
Open Access

Akira Kimura

Publications

• Research Article
  Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese
  Author(s): Haruto Kumura, Chiharu Saito, Yuko Taniguchi, Taiki Machiya, Yutaroh Takahashi, Ken Kobayashi and Akira Kimura Haruto Kumura, Chiharu Saito, Yuko Taniguchi, Taiki Machiya, Yutaroh Takahashi, Ken Kobayashi and Akira Kimura
  
  To develop a novel type of cheese using Aspergillus oryzae, four strains (AHU 7139, AHU 7140, AHU 7141 and AHU 7146) were tested with respect to their extracellular protease production on solid-state media containing heatdenatured whey protein under various temperatures and pH levels. Proteolytic activity of the crude enzyme extracts was evaluated under acidic condition considering the circumstance of cheese ripening. Zymographic analysis revealed that several kinds of proteases were secreted, which were dependent on the strain, incubation temperature and initial pH value. Using three strains, six types of culture products were selected as adjunctive materials in combination with an incubation temperature of 15 or 20�C and an initial pH condition of 4.0 or 6.5. Gouda-type cheese curd was prepared, and the curd particle received 1% (w/w) of the culture product, followed by pressing, cooli.. View More»
  DOI: 10.4172/2329-888X.1000188

  Abstract PDF

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