Abstract
The changes of the acid-soluble nucleic acid derivatives were studied during the ripening of cheese manufactured by using Candidz utilis and Brevibacterium linens. The nucleotides in cheese extracts were analysed by chromatography with Dowex 1-X 8 column, and identified as 5'-IMP, 5'-AMP, GTP, ADP, ATP and GMP.
These nucleotides were considered to have originated not from RNA but from free pool of nucleotides in yeast cells. Their amount in cheese at the time of optimum ripening (9.8μM per 100g cheese) was similar to that of Blue cheese and a little larger than that of Gouda and Cheddar cheeses, and did not seem enough to aflect cheese flavor.
