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Acid Lactic Cheese - Europe PMC

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Last Updated: 16 May 2022

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Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.

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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* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions