Xia Yongjun, Yuan Ran, Weng Shengnan, Wang Guangqiang, Xiong Zhiqiang, Zhang Hui, Song Xin, Liu Weina, Ai Lianzhong
Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Shanghai Milkground Food Tech Co., Ltd, China.
Food Res Int. 2020 Nov;137:109657. doi: 10.1016/j.foodres.2020.109657. Epub 2020 Sep 3.
Monascus spp. are fungi that have been applied in food production for centuries and produce a range of bioactive metabolites. The objective of this study was to investigate the characteristics of proteolysis, lipolysis, textural and sensory properties of internal mold-ripened cheese ripened by Monascus fumeus x08. The contents of pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen and 5% phosphotungstic acid-soluble nitrogen changed significantly during the ripening of the Monascus-ripened cheese. The peptides in the Monascus-ripened cheese were evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography. During ripening, many low-molecular-weight peptides (MW < 14400) were found to increase significantly and the ratio of hydrophobic to hydrophilic peptides decreased to 0.81 and 0.34 in the Red-O (outer) and Red-I (interior) parts of the cheese, respectively. The content of total free fatty acids (15 acids, C4:0-C18:3) was significantly increased and the content of unsaturated fatty acids reached 47.89 mg/g fat on day 42 of ripening. The sensory attributes of the Monascus-ripened cheese was assessed using quantitative descriptive analysis. Compared with blue cheese, purchased from a local market, the odor and taste intensity of the Monascus-ripened cheese were significantly lower, while the color intensity and overall receptivity were significantly higher. M. fumeus x08 can be used as a secondary starter to make Monascus-ripened cheese and may be particularly acceptable to consumers in China.
红曲霉菌是一种已应用于食品生产数百年并能产生一系列生物活性代谢产物的真菌。本研究的目的是探究由烟色红曲霉x08成熟的内部霉菌成熟奶酪的蛋白水解、脂肪水解、质地和感官特性。在红曲霉菌成熟奶酪的成熟过程中，pH 4.6可溶性氮、12%三氯乙酸可溶性氮和5%磷钨酸可溶性氮的含量发生了显著变化。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和反相高效液相色谱法对红曲霉菌成熟奶酪中的肽进行了评估。在成熟过程中，发现许多低分子量肽（MW < 14400）显著增加，奶酪的红色外层（Red-O）和红色内层（Red-I）中疏水肽与亲水肽的比例分别降至0.81和0.34。总游离脂肪酸（15种酸，C4:0 - C18:3）的含量显著增加，在成熟第42天时不饱和脂肪酸含量达到47.89 mg/g脂肪。使用定量描述分析评估了红曲霉菌成熟奶酪的感官属性。与从当地市场购买的蓝纹奶酪相比，红曲霉菌成熟奶酪的气味和味道强度显著较低，而颜色强度和总体接受度显著较高。烟色红曲霉x08可用作制作红曲霉菌成熟奶酪的二级发酵剂，在中国可能特别受消费者欢迎。
