Publications by authors named "Yousuke Arakawa"
Article Synopsis
- The study examined how traditional koji molds affect the chemical properties of soft natural cheese using Aspergillus oryzae and Aspergillus sojae.
- Koji cheeses exhibited unique metabolite profiles, showing higher levels of lactic acid and amino acids while having lower levels of certain volatile compounds compared to other mold-ripened cheeses.
- Time-course analysis indicated that specific amino acids and acids were linked to proteolytic activity, suggesting that the use of koji molds could lead to distinct cheese qualities that could enhance koji cheese products.
Article Synopsis
- * Sake lees, a by-product from sake brewing, contains beneficial metabolites that positively influence the fermentation process by enhancing lactic acid bacteria activity and changing the cheese's color.
- * The study found that sake lees help produce umami-rich peptides in cheese, suggesting that combining A. oryzae with sake lees could lead to innovative cheese varieties and improve production processes.
