Food Science and Biotechnology

, Volume 28, Issue 1, pp 129–138 | Cite as

Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese

  • Shenmao Wu
  • Huaning YuEmail author
  • Zhenmin Liu
  • Chunping You


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.


Volatile 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).

Supplementary material

10068_2018_459_MOESM1_ESM.docx (30 kb)
Supplementary material 1 (DOCX 30 kb)


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition Dairy Research InstituteBright Dairy & Food Co., Ltd.ShanghaiPeople’s Republic of China

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