Investigation of the properties of a new natural cheese unique to Japan using the milk-clotting enzyme from Hericium erinaceum

• Project/Area Number: 15K00780
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of Yamanashi
• Principal Investigator: NAKAMURA Kazuo 山梨大学, 大学院総合研究部, 研究員 (80111780)
• Co-Investigator(Kenkyū-buntansha): 谷本 守正 山梨大学, 大学院総合研究部, 教授 (60621323)
• Research Collaborator: KISHIMOTO Munekazu ; SATO Kaoru
• Project Period (FY): 2015-04-01 – 2018-03-31
• Project Status: Completed (Fiscal Year 2017)
• Budget Amount: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000); Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2016: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2015: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
• Keywords: ヤマブシタケ / 凝乳酵素 / チーズ / 凝乳活性 / 抗菌性 / カード / カ－ド / 菌糸体培養

Outline of Final Research Achievements

We developed a new type of cheese unique to Japan using the crude enzyme from Hericium erinaceum. The crude enzyme from H. erinaceum could clot not only the low heat milk but also the ultra-high temperature milk. The viscoelastic moduli of the curd on the milk coagulation process with the crude enzyme from H. erinaceum was lower than that with chymosin. The whey analysis revealed that the milk-clotting process by the action of the crude enzyme from H. erinaceum might not be dependent on the cleavage of k-casein. The crude enzymes from the 8 strains of H. erinaceum isolated in Japan had the milk-clotting activity. The crude enzymes from the 5 strains coagulated the ultra-high temperature milk. The cheese samples using the crude enzymes from the 8 strains showed growth inhibitory activity toward Aspergillus niger. Thus, the crude enzyme from H. erinaceum may be useful for the production of a new type of cheese.

Research Products

• [Journal Article] Crude enzymes from a Hericium edible mushroom isolated in Japan: Variability in milk-clotting activity and the ability to coagulate ultra-high-temperature pasteurized milk (2018)
  • Author(s): M. Kishimoto, K. Nakamura, K. Kanemaru, T. Tasaki, T. Nakamura, K. Sato, M. Tanimoto
  • Journal Title: Food Science and Technology Research Volume: 24 Pages: 139-143
  • NAID: 130006539063
  • Peer Reviewed
• [Journal Article] Rheological properties of milk coagulation by crude enzyme from Hericium erinaceum (2016)
  • Author(s): K. Sato, H. Shima, K. Nakamura, N. Kobayashi, M. Endo, M. Tanimoto
  • Journal Title: Milk Science Volume: 65 Pages: 161-169
  • NAID: 130006943058
  • Peer Reviewed / Acknowledgement Compliant
• [Presentation] キノコ’ヤマブシタケ’由来の凝乳酵素を用いた新規発酵食品の開発 (2017)
  • Author(s): 中村和夫
  • Organizer: 日本食品科学工学会平成２９年度関東支部大会
  • Place of Presentation: 山梨学院大学(山梨県甲府市）
  • Invited
• [Presentation] ヤマブシタケチーズの抗菌物質生成メカニズム (2017)
  • Author(s): 松本金也、中村和夫、谷本守正、岸本宗和
  • Organizer: 日本食品科学工学会平成２９年度関東支部大会
  • Place of Presentation: 山梨学院大学(山梨県甲府市）
• [Presentation] きのこ酵素を用いたチーズの長期保存性と抗菌物質の探索 (2016)
  • Author(s): 畑井佑菜、田崎拓杜、中村和夫、岸本宗和、谷本守正
  • Organizer: 日本食品科学工学会関東支部会
  • Place of Presentation: 日本大学生物資源科学部(神奈川県藤沢市）
  • Year and Date: 2016-03-05
• [Presentation] ヤマブシタケの凝乳酵素の生産条件の検討 (2016)
  • Author(s): 金丸京弥、中村和夫、谷本守正、遠藤 基
  • Organizer: 日本酪農科学会
  • Place of Presentation: 日本大学生物資源科学部(神奈川県藤沢市）
• [Presentation] ヤマブシタケが生産する凝乳酵素を用いたチーズが生成する抗菌物質の探索 (2016)
  • Author(s): 田崎拓杜、中村和夫、岸本宗和、谷本守正、畑井佑菜
  • Organizer: 日本酪農科学会
  • Place of Presentation: 日本大学生物資源科学部(神奈川県藤沢市）
• [Presentation] 食用きのこのヤマブシタケが生産する凝乳酵素の性質とチーズの特徴 (2015)
  • Author(s): 中村和夫、谷本守正、佐藤 薫、島 弘幸、小林奈保子、金丸京弥、畑井佑菜
  • Organizer: 日本酪農科学会
  • Place of Presentation: とかちプラザ（北海道帯広市）
  • Year and Date: 2015-09-25
• [Patent(Industrial Property Rights)] チーズ及びその製造法、原料乳の製造方法、並びに食品汚染微生物の発育阻止方法 (2017)
  • Inventor(s): 中村和夫、岸本宗和、谷本守正
  • Industrial Property Rights Holder: 国立大学法人山梨大学
  • Industrial Property Rights Type: 特許
  • Industrial Property Number: 2017-031462
  • Filing Date: 2017-02-22
• [Patent(Industrial Property Rights)] チーズ及びその製造法 (2015)
  • Inventor(s): 中村和夫、谷本守正、小林奈保子、金丸京弥
  • Industrial Property Rights Holder: 国立大学法人山梨大学
  • Industrial Property Rights Type: 特許
  • Industrial Property Number: 2015-146446
  • Filing Date: 2015-07-24