Faculty of Applied Life Science
Profile Information
- Affiliation
- Nippon Veterinary and Life Science University
- Degree
- 博士(農学)(東北大学)
- J-GLOBAL ID
- 201301033240301675
- researchmap Member ID
- B000229412
Research Interests
7Research Areas
3Research History
4-
Apr, 2013 - Mar, 2016
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Apr, 1985 - Mar, 2013
Education
2-
Apr, 1983 - Mar, 1985
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Apr, 1979 - Mar, 1983
Papers
32-
Journal of Dairy Science, May, 2023
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Food Research International, 158 111535-111535, Aug, 2022
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Journal of Dairy Science, 105(6) 4868-4881, Jun, 2022 Peer-reviewedMore than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees as an additional ingredient on the fermentation of cheese using Aspergillus oryzae (koji mold), known as koji cheese, was investigated. Aspergillus oryzae is used in the fermentation of Japanese traditional foods, such as sake and soy sauce, given its strong enzymatic activities, as well as in cheese production (i.e., koji cheese). Sake lees, a by-product of the fermentation of rice with A. oryzae and yeasts in the sake brewing process, contains various metabolites, such as amino acids. Here, supplementation with sake lees enhanced the activities of lactic acid bacteria and affected the color of the cheese. Metabolome analysis revealed that sake lees altered the balance of carbohydrates and fatty acids in the cheese. Remarkably, supplementation with sake lees enhanced the production of umami-enhancing γ-glutamyl (kokumi-active) peptides. This study suggests that a new type of cheese can be produced using A. oryzae and sake lees, and information on the synergistic effects of A. oryzae and sake lees will aid the development of cheese production.
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Milk Science Vol. 70, No. 3 2021, 70(3) 127-138, Aug, 2021 Peer-reviewed
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Food Science and Technology Research, 25(5) 735-741, Jun, 2019 Peer-reviewed
Misc.
5-
10(4) 39-42, Apr, 2022 Lead author
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99(7) 376-377, Jul, 2021 Lead author
Books and Other Publications
5Presentations
27-
IDF World Dairy Summit 2019, Sep, 2019
Teaching Experience
9Professional Memberships
5Research Projects
3-
The Japanese Dairy Science Association Foundation, Japanese Dairy Science Association, Apr, 2023 - Mar, 2024
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革新的技術開発・緊急展開事業(うち経営体強化プロジェクト), 農林水産省技術会議事務局, Apr, 2018 - Mar, 2021
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Grants-in-Aid for Scientific Research, Japan Society for the Promotion of Science, Apr, 2016 - Mar, 2019