チーズの熟成に関する研究

IV .チーズ内におけるコウジカビの酵素作用(その1)

抄録

It is well Known that Roquefort and Camenbert cheese are ripened by the action of several types of bacteria and moulds and that the characteristic flavors of these types of cheese are produced by the action of moulds.
Since about 1, 700 yesrs ago, in Japan, Aspergillus has been used to ripen miso and soy sauce, which are ingredients of soup in Japan. Experiments were carried out to make clear the effect of the action of Aspergillus on cheese ripening. This paper deals with preliminary studies on the proteolytic action of Aspetgillus (shown in Table 1) under cheese ripening conbitions as compared with those of Penicillium roqueforti.
1) Model cheese (moisture, 55%, casein, 39%, glucose, 6%, and MgSO4- FeCl3- KH2PO4, trace) was used as medium and incubated for 30 days at room temperature (8-15°C). As a result, it was found in the two types of cheese that almost the same rate of protein degradation was shown by Aspergillus as by Pen. roqueforti (Table 1).
On the other hand, the pattern of free amino acids was different in the two types of cheese prepared by Aspergillus, but was comparatively likewise in the cheese prepared by Asp. oryzae and that by Pen. roqueforti (Table 2).
2) Blue-veined cheese with Aspergillus was manufactured and ripened for 50 days in a room at 15-18°C the air of which was 85- 95% saturated with moisture. The analysis of the blue-veined cheese gave similar results to those which were shown in the case of model cheese (Table 3).
From these results, it seems possible to conclude that cheese is ripened by the action ofAsp. oryzae.