Advances in dairy Research
Open Access
ISSN: 2329-888X
+44 1300 500008
ISSN: 2329-888X
+44 1300 500008
Haruto Kumura
Laboratory of Dairy Food Science, School of Agriculture,
Kita 9, Nishi 9, 060-8589, Sapporo
Japan
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 KimuraHaruto 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