利用紅麴菌供開發新口味及機能性乾酪之研究

Studies on Novel and Functional Monascus-fermented Cheese

何若瑄(Jou-Hsuan Ho) ； 呂丹宜(Tan-Yi Lu) ； 葉頌溫(Song-Win Yeh) ； 蘇和平(Hou-Pin Su)

《臺灣農業化學與食品科學》 49卷1期 (2011/02) Pp. 1-10

https://doi.org/10.6578/TJACFS.2011.001

摘要

The Monascus purpureus NTU 301, which produces high amount of monacolin K, and low amount of citrinin was used as the starter to produce Monascus-fermented cheese (MFC) in this study. Milk coagulated by acid coagulation method was inoculated with M. purpureus NTU 301 spore suspension. The mixture was then ripened for 10 days at 30℃, RH 85% to produce MFC. Cheese made with two spore concentration, 10% and 20%, was evaluated. After ripening for 10 days, the ripening ratio of the cheese made with 20% spore suspension increased to 42.4%, which is twice the ripening ratio of the cheese made with 10% spore suspension. Moisture content decreased with ripening days as the cheese made with 10% spore suspension decreased to 20.46%, and its breaking intension is over 1000 g/cm^2, which is too hard for direct consumption. The results showed that cheese made with 20% spore suspension is more suitable. Therefore, further analysis was conducted on the 20% spore suspension. In SDS-PAGE, β-casein of MFC was hydrolyzed after 6 weeks of ripening, but β-casein in the control had no change, which suggested that β-casein could be cleaved by protease produced by M. purpureus. Scanning electron microscopy of the cheese showed that the microstructures of cheeses were packed intensively during 6 weeks of ripening, and that the microstructure of MFC was packed more tightly than that of the control, which suggested that protein in the MFC was degraded more than that in the control. The mold counts increased rapidly especially from day 3 to day 6 (p＜0.05). Acid protease activity increased with ripening period, peaking at 224 units/mL on day 8. This is similar to previous studies. The final product contained 2.875 ppm of monacolin K and 0.0535 ppm of citrinin. In conclusion, this study was conducted to make a MFC that can supply unique flavor and color in order to develop a special cheese with Asian taste as well as functional properties.

關鍵字

酸凝固 ； 乾酪 ； 紅麴 ； 熟成

並列摘要

The Monascus purpureus NTU 301, which produces high amount of monacolin K, and low amount of citrinin was used as the starter to produce Monascus-fermented cheese (MFC) in this study. Milk coagulated by acid coagulation method was inoculated with M. purpureus NTU 301 spore suspension. The mixture was then ripened for 10 days at 30℃, RH 85% to produce MFC. Cheese made with two spore concentration, 10% and 20%, was evaluated. After ripening for 10 days, the ripening ratio of the cheese made with 20% spore suspension increased to 42.4%, which is twice the ripening ratio of the cheese made with 10% spore suspension. Moisture content decreased with ripening days as the cheese made with 10% spore suspension decreased to 20.46%, and its breaking intension is over 1000 g/cm^2, which is too hard for direct consumption. The results showed that cheese made with 20% spore suspension is more suitable. Therefore, further analysis was conducted on the 20% spore suspension. In SDS-PAGE, β-casein of MFC was hydrolyzed after 6 weeks of ripening, but β-casein in the control had no change, which suggested that β-casein could be cleaved by protease produced by M. purpureus. Scanning electron microscopy of the cheese showed that the microstructures of cheeses were packed intensively during 6 weeks of ripening, and that the microstructure of MFC was packed more tightly than that of the control, which suggested that protein in the MFC was degraded more than that in the control. The mold counts increased rapidly especially from day 3 to day 6 (p＜0.05). Acid protease activity increased with ripening period, peaking at 224 units/mL on day 8. This is similar to previous studies. The final product contained 2.875 ppm of monacolin K and 0.0535 ppm of citrinin. In conclusion, this study was conducted to make a MFC that can supply unique flavor and color in order to develop a special cheese with Asian taste as well as functional properties.

並列關鍵字

Acid coagulation ； Cheese ； Monascus ； Ripening