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

2017 Fiscal Year Final Research Report

• 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
• Keywords: ヤマブシタケ / 凝乳酵素 / チーズ / 凝乳活性 / 抗菌性

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.

Free Research Field

応用微生物学