Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Chintagavongse, Napaporn; Kumura, Haruto; Hayakawa, Toru; Wakamatsu, Jun-ichi; Tamano, Koichi

doi:10.1016/j.jbiosc.2024.01.016

Journal of Bioscience and Bioengineering

2024

DOI: 10.1016/j.jbiosc.2024.01.016

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Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Napaporn Chintagavongse,

Haruto Kumura,

Toru Hayakawa

et al.

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2024

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Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products

Chintagavongse,

Mitani,

Tamano

et al. 2024

Bioscience, Biotechnology, and Biochemistry

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Koji made using Aspergillus oryzae shows potential for application as a cheese adjunct; however, flavor defects resulting from volatile free fatty acid (FFA) accumulation should be avoided. Hence, a modified glucose-containing whey solid medium was used to culture A. oryzae AHU 7139, and the triacylglycerol (TG) lipase activity and lipase gene (tglA and mdlB) expression were compared with those of a culture using a conventional whey solid medium. The results showed that TG lipase activity and the expression of both lipase genes were reduced in the modified medium. Moreover, the expression level of farA, a positive transcription factor of the lipase genes, was also reduced. The cheese adjunct prepared by culturing the AHU 7139 strain in the modified medium lowered the FFA content in the cheese products, resulting in comparable FFA levels with those in the adjunct-free cheese. Thus, adding glucose is recommended to prepare the koji adjunct for cheesemaking.

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Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products

Chintagavongse,

Mitani,

Tamano

et al. 2024

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

show abstract

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Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Cited by 1 publication

References 20 publications

Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products

Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products

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