Presentation Information
[2Mp07]Isolation of Penicillium roqueforti from natural environment in Tokachi, Hokkaido, and its application for cheese
*Masaki TAKAISHI1, Takeshi WATANABE1, Mika KAWAHARA2 (1. Meiji Co.,Ltd., 2. Tokachi Foundation/Food Tec. Ctr.)
Keywords:
Tokachi,Hokkaido,Natural environment,Cheese,Penicillium roqueforti,Isolation
【Objective】The purpose of this study was to isolate microorganisms from the environment of Tokachi, Hokkaido, that are unique and have excellent characteristics for cheese.
【Method】In the natural environment of Tokachi, Hokkaido, sediments such as fallen leaves were collected as samples. The preparation extracted from the samples was cultured on PDA medium with acetic acid, and strains presumed to be Penicillium spp. were isolated from the resulting cultures. The strains identified as Penicillium roqueforti by genetic analysis were evaluated for enzyme activities such as protease and esterase. These strains were also used for cheese production, and sensory evaluation was conducted after safety evaluation of mold toxicity, etc.
【Results】Several dozen strains isolated from nature in Tokachi, Hokkaido, were identified as Penicillium roqueforti. Enzyme activity was measured in a test system simulating cheese ripening, and several isolates were found to be as active as or more active than the commercial strains.Cheeses produced from these isolates had good flavor and texture. It is expected that these isolates will be put to practical use in blue cheese in the future.
【Method】In the natural environment of Tokachi, Hokkaido, sediments such as fallen leaves were collected as samples. The preparation extracted from the samples was cultured on PDA medium with acetic acid, and strains presumed to be Penicillium spp. were isolated from the resulting cultures. The strains identified as Penicillium roqueforti by genetic analysis were evaluated for enzyme activities such as protease and esterase. These strains were also used for cheese production, and sensory evaluation was conducted after safety evaluation of mold toxicity, etc.
【Results】Several dozen strains isolated from nature in Tokachi, Hokkaido, were identified as Penicillium roqueforti. Enzyme activity was measured in a test system simulating cheese ripening, and several isolates were found to be as active as or more active than the commercial strains.Cheeses produced from these isolates had good flavor and texture. It is expected that these isolates will be put to practical use in blue cheese in the future.
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