Journal
FOOD RESEARCH INTERNATIONAL
Volume 158, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111535
Keywords
Mold-ripened cheese; Dairy product; Metabolomics; koji mold; Lipase; Protease; NMR; SPME-GC; MS
Categories
Funding
- Project of the NARO Bio-oriented Technology Research Advancement Institution
- Japan Racing Association
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This study investigated the impact of traditional koji molds on the chemical characteristics of soft-type natural cheese. The results showed significant differences in metabolite profiles between koji cheese and other mold-ripened cheeses, indicating the key compositional difference derived from cheese ripening with Aspergillus strains. The findings could contribute to the quality improvements of koji cheese products.
To determine the impact of traditional koji molds on chemical characteristics of soft-type natural cheese, novel surface mold-ripened cheeses with Aspergillus oryzae and Aspergillus sojae were studied by non-targeted metabolite profiling. Comprehensive water-soluble and volatile metabolite profiles of koji cheese were evaluated among five Aspergillus strains and other mold-ripened cheeses. Time-course changes in the metabolite profiles and degrading enzyme activities were also compared with those of an industrial Penicillium candidum starter culture. Koji cheeses differed from Camembert, Brie, and blue cheeses in higher lactic acid, amino acid, and acetoin levels and lower methyl ketone and volatile fatty acid levels. Time-course analysis revealed the associations of rapid accumulations of glutamic, aspartic, and 3-methylbutanoic acids and 3-methylbutanal with higher proteolytic activity, and methyl ketone and fatty acid derivative suppressions with lower lipolytic activity. Ethyl butanoate, diacetyl, and malic acid also characterized koji cheeses as strain-dependent metabolites. This study highlighted the key compositional difference derived from cheese ripening with Aspergillus strains. The findings could help quality improvements of koji cheese product.
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