カマンベールチーズの微生物に関する研究

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タイトル別名
  • Studies on the microorganisms of Camembert cheese
  • カマンベールチーズ ノ ビセイブツ ニ カンスル ケンキュウ 5 カマンベールチーズ ノ ジュクセイ ニ オケル カビ オヨビ ニュウサンキン スターター ノ ヤクワリ ニ ツイテ
  • V. The roles of mould and lactic starter on the ripening of Camembert cheese
  • V. カマンベールチーズの熟成における,かびおよび乳酸菌スターターの役割について

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抄録

1. For the purpose of the examination of the roles of mould and lactic starter on Camembert cheese ripening, three kinds of experimental cheese, i. e., C-cheese…as a control, Lcheese…no mould inoculation and M-cheese…no lactic starter inoculatlon, were produced and the distribution of nitrogen compounds was determined.<br>2. Each type of nitrogen compounds was found more in C-cheese than in others. Comparing M-cheese with L-cheese, 12% T. C. A. soluble nitrogen (NPN)and tyrosine contents in M-cheese were less than in L-cheese, but pH 4.4 acid soluble nitrogen (AN) content in M-cheese was more.<br>3. Lactic starter, wild lactic acid bacteria and rennin did hardly decompose casein singly. In medium inoculated with mould, especially on the combination of mould and lactic starter, casein decomposition was accelerated and the amount of low molecular nitrogen compounds increased.<br>4. Considering Camembert cheese ripening from the point of view of proteolytic process, casein of cheese was decomposed to AN by mould enzymes. Consequently, growth and enzymatic activity of lactic acid bacteria were accelerated and then low molecular nitrogen compounds were produced.<br>It was recognized that lactic acid bacteria of the starter play the important roles in proteinbreak-down on soft cheese ripening as Camembert cheese.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 43 (3), 155-160, 1972

    公益社団法人 日本畜産学会

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