[3La] 発酵、酵素利用

[3La-04] Characterization of Aspergillus strains as novel starter cultures
selected for surface-ripened koji cheese

*Satoru Tomita¹, Satoshi Suzuki¹, Sora Hayashida¹, Tatsuro Hagi¹, Miho Kobayashi¹, Masaru Nomura¹, Yousuke Arakawa², Takayuki Miura³, Hideyuki Yamashita⁴, Ken-Ichi Kusumoto⁵, Kaoru Sato³ (1. Institute of Food Research, NARO, 2. Zao Dairy Center, 3. Nippon Veterinary and Life Science University, 4. Higuchi Matsunosuke Shoten, 5. Osaka University)

Keywords:fermented food, surface-ripened cheese, Aspergillus koji mold, metabolomic analysis