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The effect of sake lees as an additional ingredient in the cheese fermentation using Aspergillus oryzae, also known as koji cheese, was investigated in this research. Sake lees, a by-product of the sake brewing process's fermentation of rice with A. oryzae and yeasts, contains a variety of metabolites, including amino acids. This report shows that a new type of cheese can be produced using A. oryzae and sake lees, as well as information on the synergistic effects of A. oryzae and sake lees, which may contribute to cheese manufacturing's development.
Source link: https://europepmc.org/article/MED/35465988
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