Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 127 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034504

Screening of Monascus as cheese starter and its effects on physicochemical, texture and antioxidant properties of cheese

  • XU Xingmin ,
  • ZHENG Yuanrong ,
  • LIU Zhenmin ,
  • WANG Jidong ,
  • WANG Qinggang
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  • 1(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy＆Food Co.Ltd., Shanghai 200436, China)
    2 (College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2022-12-02

  Revised date: 2022-12-16

  Online published: 2023-09-27

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Abstract

In order to screen Monascus strains suitable for use as cheese starter, the traditional monascus fermented food was cultured for enrichment, and the preliminary screening was carried out using the plate streaking method. The preliminary screened strains were used to prepare cheese by a new short-term ripening process, and the second screening was conducted by flavor evaluation. Six fungi with good flavor were screened and suspected to be Monascus, and they were confirmed to be Monascus through DNA sequence comparison. The cheese samples were prepared by the six Monascus strains with short-term ripening process, and the safety, functionality, physicochemical parameters, texture and antioxidant properties were tested to analyze their effects on the quality of cheese. The results showed that Monascus strains BC20 and ZX-99 had both food safety and cheese ripening ability. At the end of cheese ripening, the citrinin content in cheese samples was 20 μg/kg, lower than the national standard detection limit and far lower than the quantitative limit of 80 μg/kg. The pH 4.6 soluble nitrogen content of the two samples was (40.99±0.90)% and (26.05±0.56)%, respectively. This study screened two Monascus strains which were suitable for making mature cheese, and provided a new short-term ripening process for preparing Monascus cheese. In addition, this study also provides a basis for optimizing the quality of Monascus cheese, shortening the cheese ripening time and reducing the production cost.

Key words： Monascus; screening of flavor strains; short-term ripening process; safety and functionality; physicochemical parameters; texture analysis; antioxidant activity

Cite this article

XU Xingmin , ZHENG Yuanrong , LIU Zhenmin , WANG Jidong , WANG Qinggang . Screening of Monascus as cheese starter and its effects on physicochemical, texture and antioxidant properties of cheese[J]. Food and Fermentation Industries, 2023 , 49(17) : 127 -135 . DOI: 10.13995/j.cnki.11-1802/ts.034504

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