Lipase and protease activities in Koji cheeses surface-ripened with &lt;i&gt;Aspergillus&lt;/i&gt; strains

Suzuki, Satoshi; Ohmori, Hideyuki; Hayashida, Sora; Nomura, Masaru; Kobayashi, Miho; Hagi, Tatsuro; Narita, Takashi; Tomita, Satoru; Yamashita, Hideyuki; Arakawa, Yousuke; Miura, Takayuki; Sato, Kaoru; Kusumoto, Ken-Ichi

doi:10.3136/fstr.27.543

Cited by 10 publications

(3 citation statements)

References 13 publications

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“…Interestingly, after the ripening period, the pH of S30 was higher than that of C30. Fungi can consume lactate and produce ammonia (Suzuki et al, 2021). Although there was little difference between the amount of lactate in C30 and S30 (the lactate level in S30 was 0.9-fold that in C30; data not shown), ammonia production by A. oryzae may have caused the change in pH in the cheese.…”

Section: Lab Counts and Ph In The Cheesesmentioning

confidence: 93%

“…A recent study showed that cheese produced with some koji molds (A. oryzae and A. sojae) had a milder flavor than camembert ripened by P. candidum, because of their low lipase activity and low production of volatile short-chain fatty acids (Suzuki et al, 2021). These studies indicate the fungus A. oryzae could be used for developing novel types of cheese.…”

Section: Introductionmentioning

confidence: 99%

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Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Hagi

Kurahashi²,

Oguro³

et al. 2022

Journal of Dairy Science

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More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees as an additional ingredient on the fermentation of cheese using Aspergillus oryzae (koji mold), known as koji cheese, was investigated. Aspergillus oryzae is used in the fermentation of Japanese traditional foods, such as sake and soy sauce, given its strong enzymatic activities, as well as in cheese production (i.e., koji cheese). Sake lees, a by-product of the fermentation of rice with A. oryzae and yeasts in the sake brewing process, contains various metabolites, such as amino acids. Here, supplementation with sake lees enhanced the activities of lactic acid bacteria and affected the color of the cheese. Metabolome analysis revealed that sake lees altered the balance of carbohydrates and fatty acids in the cheese. Remarkably, supplementation with sake lees enhanced the production of umami-enhancing γ-glutamyl (kokumi-active) peptides. This study suggests that a new type of cheese can be produced using A. oryzae and sake lees, and information on the synergistic effects of A. oryzae and sake lees will aid the development of cheese production.

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Section: Lab Counts and Ph In The Cheesesmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Hagi

Kurahashi²,

Oguro³

et al. 2022

Journal of Dairy Science

Self Cite

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show abstract

“…A strain of Aspergillus oryzae that is safe to use and widely used in the brewing [1,2], enzyme [3,4], and waste treatment [5,6] industries is photoresponsive to different light wavelengths and intensities [7][8][9][10]. Our earlier investigation demonstrated that A. oryzae GDMCC 3.31 is more sensitive to CBL (475 nm) than to red light (630 nm) [11].…”

Section: Introductionmentioning

confidence: 96%

Effects of Pulsed Light on Mycelium Growth and Conidiation in Aspergillus oryzae

Lin

Jiang

et al. 2023

Fermentation

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Understanding how Aspergillus oryzae responds to light is critical for developing efficient light regulation strategies in the brewing and waste treatment industries. Although continuous light is known to restrict A. oryzae, little is known about A. oryzae’s sensitivity to light with photoperiod. In this study, we used pulse wave modulation (PWM) to generate nine pulsed blue light (PBL) treatments with varying peak light intensities and frequencies. The effect of PBL on A. oryzae was then compared to that of continuous blue light (CBL). Our findings showed that A. oryzae GDMCC 3.31 mycelium developed faster and produced more conidia under PBL with specific peak intensities and frequencies than under CBL treatment when the light dose and average light intensity were held constant. The colony diameter and conidia count under the two PBL treatments (PL-20_40%_1 Hz and PL-400_20%_10 kHz) were 1.13 and 1.22 times greater than under the CBL treatments, respectively. This different response may be mainly attributed to A. oryzae’s adaptation to the light–dark cycles in nature. Furthermore, an interactive effect was found between peak light intensity and frequency. This work includes pulsed wave modulation as a new factor that influences the A. oryzae photoresponse and recommends it in the development of light regulation methods for fermentation.

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Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae

Tomita

Nomura

Arakawa³

et al. 2022

Food Research International

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Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains

Cited by 10 publications

References 13 publications

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Effects of Pulsed Light on Mycelium Growth and Conidiation in Aspergillus oryzae

Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae

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