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

Aspergillus Aspergillus oryzae / metabolism Cheese / analysis Diacetyl / metabolism Fermentation
Dairy product Lipase Metabolomics Mold-ripened cheese Protease, NMR SPME-GC/MS koji mold

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
08 2022
Historique:
received: 26 02 2022
revised: 23 05 2022
accepted: 17 06 2022
entrez: 15 7 2022
pubmed: 16 7 2022
medline: 20 7 2022
Statut: ppublish

Résumé

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.

Identifiants

DOI: 10.1016/j.foodres.2022.111535 PMID: 35840232
pubmed: 35840232
pii: S0963-9969(22)00593-2
doi: 10.1016/j.foodres.2022.111535
pii:
doi:

Substances chimiques

Diacetyl K324J5K4HM

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

111535

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Satoru Tomita (S)

Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Electronic address: satorutomita@affrc.go.jp.

Masaru Nomura (M)

Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

Yousuke Arakawa (Y)

Zao Dairy Center, 251-4 Nanokahara, Togatta-onsen, Zao-machi, Katta, Miyagi 989-0916, Japan.

Takayuki Miura (T)

Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino, Tokyo 180-8602, Japan.

Sora Hayashida (S)

Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

Tatsuro Hagi (T)

Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, 2 Ikenodai, Tsukuba, Ibaraki 305-0901, Japan.

Miho Kobayashi (M)

Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

Satoshi Suzuki (S)

Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

Hideyuki Yamashita (H)

Higuchi Matsunosuke Shoten, 1-14-2 Harimacho, Abeno-ku, Osaka 545-0022, Japan.

Kaoru Sato (K)

Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino, Tokyo 180-8602, Japan.

Ken-Ichi Kusumoto (KI)

Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › Volatile and soluble metabolite profiles in...
questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › Aspergillus oryzae › Volatile and soluble metabolite profiles in...
questionsmedicales.fr › Aliments et boissons › Aliments › Produits laitiers › Produits laitiers de culture › Fromage › Volatile and soluble metabolite profiles in...
questionsmedicales.fr › Composés chimiques organiques › Cétones › Butanones › Diacétyle › Volatile and soluble metabolite profiles in...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Volatile and soluble metabolite profiles in...