2023年10月1日 · 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 ...

Previous studies have revealed that koji mold can be used for cheese ripening, and that the compositional characteristics of koji cheeses differ from those of other mold–ripened cheeses. However, the effect of koji molds on the taste of ripened cheese, which is important for cheese consumption, remains unclear.

To examine the potential of Koji molds for cheese ripening, we measured the lipase and protease activities on cheese curds ripened using five strains of Koji molds (Aspergillus oryzae or A. sojae) and compared them with curds ripened using Penicillium candidum or P. roqueforti.

2017年12月31日 · 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...

2021年6月17日 · I fermented firm tofu with shio koji for 2 months in my fridge. The result was a 'cream cheese' textured spread which tasted almost exactly like blue cheese. Most significantly, Roquefort. I wondered if there is a way to mold-ripen it using koji …

tofu cubes, sufu, and koji granules collected at various ripening periods were examined for their antiproliferative effect against human colon cancer cells, Caco-2 and HT-29, as well as their suppression effect against the genotoxicity of 4-nitroquinoline-N-oxide (4-NQO)

Principal component (PC) analysis score plots for cheeses in this study, based on taste sensor analysis. The triplicate data were plotted as follows: solid circle, experimental koji mold–ripened cheese, ripened with Aspergillus oryzae. strain B; ×, koji cheese ripened with . A. oryzae. strain C; open circle, koji cheese ripened with . A. oryzae.

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 …

The electronic tongue analysis revealed that koji-ripened cheeses exhibit unique taste characteristics compared with commercial Camembert cheese. The intensity of each taste characteristic also differed among the koji cheeses. In producing mold-ripened cheese, the presence of molds gives cheeses a characteristic appearance and taste (Spinnler ...

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 ...