Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese.

ABSTRACT: The effect of adjunct culture Monascus purpureus BD-M-4 on the physicochemical, proteolytic, and lipolytic properties of surface mold-ripened cheese were evaluated. During the maturation of Monascus-fermented cheese, the total microbiota count and the content of soluble nitrogen increased steadily, whereas the total protein content showed no significant difference. Moreover, a 17-fold increase in total free amino acids was observed in Monascus-fermented cheese. The use of adjunct culture M. purpureus BD-M-4 in the production of surface-ripened cheeses did not show a significant effect on the total fat content in the ripening period, nor did it change the lipolysis of cheese during ripening. Compared to 52 volatile compounds of the control cheese, a total of 62 c

SUBMITTER: Wu S 

PROVIDER: S-EPMC6365334 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature