Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese
- 26 Downloads
The effect of adjunct culture Monascus purpureus BD-M-4 on the physicochemical, proteolytic, and lipolytic properties of surface mold-ripened cheese were evaluated. During the maturation of Monascus-fermented cheese, the total microbiota count and the content of soluble nitrogen increased steadily, whereas the total protein content showed no significant difference. Moreover, a 17-fold increase in total free amino acids was observed in Monascus-fermented cheese. The use of adjunct culture M. purpureus BD-M-4 in the production of surface-ripened cheeses did not show a significant effect on the total fat content in the ripening period, nor did it change the lipolysis of cheese during ripening. Compared to 52 volatile compounds of the control cheese, a total of 62 compounds were detected in M. purpureus-fermented cheese, including 16 acids, 16 ketones, 11 alcohols, 5 aldehydes, 11 esters, and 3 unclassified compounds.
KeywordsVolatile compounds Monascus purpureus Proteolysis Surface-ripened cheese
The research was supported by the Program of Shanghai Committee of Science and Technology, China (Grant No. 16DZ2280600).
- Afzal MI, Ariceaga CC, Boulahya KA, Jacquot M, Delaunay S, Cailliez-Grimal C. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control. Crit. Rev. Food Sci. Nutr. 57: 399–406 (2017)CrossRefPubMedCentralGoogle Scholar
- Fox PF, Guinee TP, Cogan TM, Mcsweeney PL. Fundamentals of cheese science. Springer Press, Boston, MA, USA. pp. 333–390 (2017)Google Scholar
- Jarrett W, Aston J, Dulley J. A simple method for estimating free amino acids in Cheddar cheese. Aust. J. Dairy Technol. 37: 55 (1982)Google Scholar
- Kuchroo C, Fox PF. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. milchwissenschaft.=Milk Sci. Int. 37: 331–335 (1982)Google Scholar
- Leclercq-Perlat MN, Oumer A, Bergere JL, Spinnler HE, Corrieu G. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption. J. Dairy Sci. 83: 1665–1673 (2000)CrossRefPubMedCentralGoogle Scholar
- Ong L. Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese. PhD thesis, Victoria University, Melbourne, VIC, AUS (2007)Google Scholar
- Spanier AM, Shahidi F, Parliment TH, Mussinan C, Ho CT, Contis ET. Food flavors and chemistry: advances of the new millennium. Royal Society of Chemistry Press Cambridge, UK. pp. 114–116 (2007)Google Scholar
- Spinnler H, Gripon J. Major Cheese Groups. Vol. II, pp. 72–201. In: Cheese: chemistry, physics and microbiology. Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) (3rd ed). Elsevier Academic Press, London, UK (2004)Google Scholar