Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan.
Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, 565-0871 Japan.
J Dairy Sci. 2023 Oct;106(10):6701-6709. doi: 10.3168/jds.2023-23277. Epub 2023 May 18.
Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese surface-ripened with koji mold (koji cheese) has been studied. In this study, to evaluate the taste characteristics of koji cheese, an electronic tongue system was employed to measure the taste values of cheese samples ripened using 5 strains of koji mold in comparison with commercial Camembert cheese. All koji cheese samples exhibited lower sourness and greater bitterness, astringency, saltiness, and umami richness than the Camembert cheese samples. The intensity of each taste characteristic differed depending on the koji mold strain. These results indicate that koji cheese has a different taste value than conventional mold-ripened cheese. Furthermore, the results also indicate that various taste characteristics can be achieved by selecting different koji molds.
米曲霉，归类于曲霉菌属，用于生产传统的日本发酵食品，如味噌、酱油和清酒。近年来，米曲霉在奶酪成熟中的应用引起了关注，用米曲霉成熟的奶酪（米曲霉奶酪）已经进行了研究。在这项研究中，为了评估米曲霉奶酪的口感特点，采用电子舌系统测量了使用 5 种米曲霉菌株成熟的奶酪样品的口感值，并与商业卡门培尔奶酪进行了比较。所有米曲霉奶酪样品的酸味和苦味、涩味、咸味和鲜味浓郁度均低于卡门培尔奶酪样品。每种口感特性的强度取决于米曲霉菌株。这些结果表明，米曲霉奶酪的口感值与传统的霉菌成熟奶酪不同。此外，结果还表明，可以通过选择不同的米曲霉来获得各种不同的口感特性。
