Study on novel and functional Monascus-fermented cheese
Date Issued
2008
Date
2008
Author(s)
Yeh, Song-Wen
Abstract
The Monascus species is a Chinese traditional fermentation fungus used on foods for thousands of years. Monascus species has been proven to produce many functional secondary metabolites. For example, monacolin K and γ-aminobutyric acid (GABA) were individually approved to be a cholesterol-lowering drug and a hypotensive agent. This study is to conduct to produce Monascus-fermented cheese, in order to increase variety of milk products. he Monascus purpureus NTU 301 was used as starter (from National Taiwan University, Institute of Microbiology and Biochemical) in this study which produced the highest amount of monacolin K and GABA,but the lowest amount of citrinin. The cheese-making procedure used glucono delta-lactone to coagulate the milk by acid coagulation, and inoculated with M. purpureus NTU 301 spore suspension. The mixture was ripened for 10 days at 30 ℃, RH 85%.he main results were as follows: Two unripened cheese mixture concentrations (10% and 20% spore suspension of M. purpureus NTU 301) were compared. After ripening for 10 days, the ripening ratio of 20% spore suspension cheese increased from 2.98% to 42.4%, which is twice the ripening ratio of 10% spore suspension cheese. Moisture content decreased with ripening days; 10% spore suspension cheese decreased from 64.67% to 20.46%, and the breaking intension is over 1000 g/cm2, which is too hard for direct consumption.The results show that 20% spore suspension cheese is more suitable. Further analysis was conducted on the 20% spore suspension cheese. During ripening period, a-value increased from 0.01 to 13.32; the mold and yeast counts increased from 4.8 × 105 to 5.4× 107 CFU/g, the counts increased rapidly especially between days 3 to 6 . Scanning electron microscopy of cheese showed that microstructure of Monascus-fermented cheese packed more densely than control. Acid protease activity increased with ripening period, peaking at 224 units/mL on day 8. This is similar to previous studies. The final product content 2.875 ppm of monacolin K and 0.0535 ppm of citrinin.his study was conducted to make a Monascus-fermented cheese that can supply unique flavor and color in order to develop a special cheese with Asian taste but also with functional properties. To produce higher amount of monacolin K in Monascus-fermented cheese, we can add dry heating treatment M. purpureus NTU 301-fermented rice powder directly in the process of hooping.
Subjects
Monascus
cheese
glucono delta-lactone
acid coagulation
ripening
Type
thesis
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