BACKGROUND Some species belonging to the genus Aspergillus have been used in traditional Japanese fermentation foods. A. sojae is the species responsible for high proteolytic activity. Freeze-drying treatments followed by physical disruption enables the pulverisation of mycelia of A. sojae RIB 1045 grown in whey protein base solid media. Through this protocol, intracellular proteases were extracted to compare extracellular protease activity in terms of the reaction pH dependence in the presence or absence of the inhibitors. RESULT With different sensitivities to inhibitors, intracellular and extracellular proteases showed the highest activity under the acidic region, which was considered suitable for cheese application. The raw culture product (CP) and its freeze-dried product (FDP) were mixed with cheese curds prepared according to Gouda-type cheese making and were allowed to ripen for three months. Chemical analysis of the products showed 13.3% water-soluble nitrogen (WSN) in the control, which had received noncultured media, whereas 20.0% and 21.1% WSN were found in CP and FDP experimental cheese, respectively. Although these adjuncts significantly increased WSN, an insignificant difference was found between CP and FDP. Free fatty acids in all experimental cheeses were similar, showing that CP and FDP caused no rancid defects. CONCLUSION An introduction of freeze-drying treatments accompanied by cell disruption resulted in a negligible effect in terms of WSN. However, the application of A. sojae can be beneficial when it comes to increasing the degree of WSN compared with A. oryzae, as shown in our previous study. This article is protected by copyright. All rights reserved.

中文翻译：

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酱油曲霉固态培养物及其冻干粉在半硬质奶酪中的辅助应用

背景技术一些属于曲霉属的物种已用于传统的日本发酵食品。A. sojae 是负责高蛋白水解活性的物种。冷冻干燥处理后物理破碎能够粉碎在乳清蛋白基质固体培养基中生长的酱油曲霉 RIB 1045 的菌丝体。通过该协议，提取细胞内蛋白酶以在存在或不存在抑制剂的情况下根据反应 pH 依赖性来比较细胞外蛋白酶活性。结果由于对抑制剂的敏感性不同，细胞内和细胞外蛋白酶在酸性区域表现出最高的活性，被认为适合奶酪应用。将生培养物（CP）及其冻干产品（FDP）与根据高达型奶酪制作制备的奶酪凝乳混合，并使其成熟三个月。产品的化学分析表明，在接受非培养基的对照中含有 13.3% 的水溶性氮 (WSN)，而在 CP 和 FDP 实验奶酪中分别发现了 20.0% 和 21.1% 的 WSN。尽管这些辅助剂显着增加了 WSN，但在 CP 和 FDP 之间发现了微不足道的差异。所有实验奶酪中的游离脂肪酸都相似，表明 CP 和 FDP 没有引起酸败缺陷。结论 伴随细胞破坏的冷冻干燥处理的引入对 WSN 的影响可以忽略不计。但是，应用 A. 正如我们之前的研究所示，与米曲霉相比，大豆在增加 WSN 程度方面可能是有益的。本文受版权保护。版权所有。